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Chalupas de Queso de Cabra

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Source: The Mexican Gourmet

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Active Time:  25 Minutes
Total Time:  25 Minutes
Yield:  Makes 30

These chalupas are a specialty of El Ciruelo Restaurant in Tepoztlan, Morelos. The restaurant offers a view of Tepoztlan's extraordinary mountains from its terrace and garden, where these snacks are often enjoyed.

RECIPE INGREDIENTS

1 1/2 pound tortilla masa (dough for corn tortillas)

10 ounces goat cheeses, crumbled

1/2 teaspoon salt, or to taste

4 tablespoons olive oil

2 onions, minced

2 cloves garlic, minced

8 oz tomatoes, roasted on a comal or cast-iron griddle or broiled (grilled), peeled, and chopped

1 cup drained and mashed frijoles de la Olla

1 head romaine lettuce, washed and finely shredded

Chalupas de Queso de Cabra Recipe at Cooking.com

DIRECTIONS

Knead the tortilla masa with half the goat's cheese and the salt until uniform in texture and color. Divide the dough into 30 oblong balls and flatten each into thickish 1/8 inch oval tortillas. Cook on a hot comal or cast-iron pan over medium heat for 1 to 2 minutes on each side until they are a light golden brown, As soon as they are cool enough to handle, pinch up the sides to form a ridge 1/4 inch high. Set aside while making the bean paste.

Heat the oil in a large frying pan over medium heat and saute the onions and garlic until translucent. Add the tomatoes and a little salt, and cook for about 5 minutes. Add the beans and cook, stirring, until they have dried to the consistency of a paste.

To serve, warm the tortillas on a comal or cast-iron griddle and spread a little bean paste on them. Top with the remaining goat's cheese and sprinkle with the lettuce.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes 30

Calories:

106

Fat. Total:

Fiber:

Carbohydrates, Total:

13g

Sodium:

135mg

% Cal. from Fat:

42%

Cholesterol:

5mg

Protein:

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