Conference turris::cooks

580.0. "Chalupas from Ramona's" by WCSM::HOTT () Tue Apr 28 1987 19:09

    Here's a Mexican recipe I thought you might enjoy.  It's compliments
    of Ramona's restaurant in San Rafael, CA.  It's too much work for
    me but then I can get to Ramona's for this specialty.
    
    One nice feature of this recipe is that it contains recipes for
    tortillas and salsa if you don't want to make the whole thing.
    
    						Enjoy,
    
    							Donna
    
    				CHALUPAS

1 cup plus 2 Tbl water			3/4 cup water
2 cups masa corn flour			1 clove garlic, minced
1 can (13 oz) tomatillos		1/4 tsp salt
1-2 fresh jalapeno chilies		1 can (16 oz) refried beans
1 clove garlic				1/2 medium head lettuce,
1/4 tsp salt				     chopped fine
6 sprigs fresh cilantro			6 radishes, sliced
1 lb chorizo sausage			2 tsp cilantro, minced
1 medium onion, chopped			1 cup Jack cheese, grated


Combine water and masa flour in large bowl.  Complete final blending by
hand and form into a large ball.  Break ball into four sections.  Divide
each quarter into four, walnut-shaped balls.  One at a time, place each
mini ball on a board, between two pieces of plastic wrap.  Pressing a 
pie pan down with a circular motion, flatten balls into 1/4-inch thick 
circles.  Carefully separate dough from plastic and place in a very hot,
ungreased skillet (450 degrees).  Cook 30 seconds on each side.  Transfer
cooked tortillas to a covered casserole to keep warm.

To make salsa, combine canned tomatillos, fresh jalapeno chilies, garlic
clove, salt and fresh cilantro in a food processor or blender.  Process
just until blended.  Set salsa aside in a small bowl.

Place chorizo sausage, chopped onion and tomato, 3/4 cup water, minced
garlic and salt in large skillet.  Partially cover and bring to a boil
over high heat.  Reduce heat and cook at a slow boil for 25 minutes or
until meat is thoroughly cooked and most of liquid evaporates.  

Heat refried beans in small pan over medium heat, stirring occasionally.
When heated, maintain temperature on low.  Meanwhile, assemble chopped
lettuce, radishes and minced cilantro in a medium-sized bowl.  Place
grated cheese on a small plate.

To assemble:  Place two tortillas on each person's plate.  Spread a
heaping tablespoon of refried beans on each tortilla.  Add a tablespoon
or chorizo mixture, followed by lettuce mixture, a spoonful of tomatillo 
salsa and a topping of grated cheese.