Web6 Tbsp. guacamole (Dr. Gourmet recipe) fresh ground black pepper (to taste) Preheat the oven to 325°F. Spread the refried beans equally across the six tortillas. Sprinkle with the cheese and place in the oven. When the cheese is just melted, remove the tortillas from the oven and top with the lettuce, tomato, cilantro, pepper, guacamole and salsa.
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WebMay 30, 2019 · Spoon 2 tablespoons of salsa into the center of the tortilla and gently spread it around, but not quite to the edge. Continue to cook …
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WebApr 30, 2020 · Turn off the heat. With tongs or a slotted spoon, remove the tomatillos, garlic, and jalapeño from the pot and place in a blender along …
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WebFeb 7, 2024 · Evenly sprinkle the cheeses on top of the beans. Place the pan in the oven and bake or broil just until the cheeses are completely melted and the beans are hot. The edges of the tostadas will brown, but be watchful they do not blacken. Pull the pan from the oven and top with the lettuce and guacamole. Serve immediately.
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WebMay 17, 2021 · Blend the tomato puree with 1 clove of garlic, 2 pieces of serrano peppers and 1/4 of the chopped onion. Repeat the same steps with the green tomato puree. Heat the tortillas. Fry in oil for a minute on each …
WebApr 30, 2019 · Instructions. Add your chicken breasts to a skillet, cover with water, and bring to the boil (with skillet covered). Lower the heat to med-low to med, and continue to cook for approximately 10 minutes or until …
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WebApr 2, 2022 · Assemble the chalupas: Use 2 forks to shred the pork directly in the cooking liquid and toss to combine. Transfer to a bowl. Finely dice 1/2 medium large onion (about 2 cups) and transfer to a medium bowl. …
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WebPlace on a parchment-lined sheet pan, and broil on high for 10-15 minutes or until the edges are golden brown and the tomatillos are soft. Allow them to come to room temperature. Add the cooled tomatillos (with their liquid) …
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WebDirections. In a food processor or mixing bowl, combine masa, flour, and salt. Pulse processor or stir to combine. Add butter and shortening, then pulse processor (or combine by hand) until mixture resembles coarse meal. Add water, 1 teaspoon at a time, until dough comes together but is not sticky. Let dough rest 5 minutes before using.
WebStep 4/6. Now, make the chalupas. Mix the masa dough with some warm water, so it becomes smooth and easily manageable. Divide the dough and roll it into small tortillas. Pinch each tortilla around the edges to get a …
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WebJun 8, 2020 · 1 medium white onion, peeled and finely chopped. Preparation: In a large, deep frying pan, heat the oil or lard until a few drops of water sprinkled into the pan bounce and sizzle. Place tortillas, as many as will fit, into the pan and soft-fry them, just 3-4 seconds on each side. They should remain pliable and not crispy.
WebPlace all ingredients into a Dutch oven, an electric slow cooker, or a heavy kettle. Cover and simmer for approximately 5 hours, or until the roast easily falls apart and the beans are cooked through. Uncover and continue cooking for about 0.5 hour, until the desired thickness is reached.
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WebPlace salsa roja and 2 tbsp. water in a blender, and purée until very smooth, at least 2 minutes. Transfer to a bowl, clean out blender, and repeat with salsa verde and another 1⁄2 cup water
WebFeb 27, 2024 · Instructions. Heat the vegetable oil in a deep skillet over medium-high heat until hot. Fry the corn tortillas one at a time until they become crisp and slightly puffed, about 1-2 minutes per side. Drain …
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WebAdapted from puebla.travel, the official website of the Mexican Puebla state, this recipe shows a traditional method for preparing chalupas with red or green sauce, cooked and shredded meat, and onion.Although the recipe gives you the possibility to replace the lard with oil, keep in mind that frying chalupas in lard gives them their characteristic flavor.
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WebApr 8, 2010 · Roll the dough out on a lightly floured surface and divide it into 6 even pieces. Heat about two inches of frying oil to 350 degrees in a shallow pan. Working with one piece of dough at a time, roll it out to a 6 inch circle. Gently slide the dough into the hot oil. It should immediately float and puff.
WebFry the chalupas: Carefully place the shaped dough into the hot oil, one at a time. Fry each side for about 2-3 minutes or until golden brown and crispy. Drain excess oil: Once cooked, remove the chalupas from the oil using a slotted spoon or tongs. Place them on a paper towel-lined plate to drain any excess oil.