Ingredients[]
Chalupas[]
Salsa de Jitomate[]
Directions[]
Chalupas[]
- Heat oil in large skillet over medium-high heat.
- Carefully place several tortillas in oil.
- Cook, turning, until thoroughly heated but still pliable with chewy texture, but not brittle.
- Remove from heat, drain on paper towels and continue until all tortillas are used up.
- To serve, top mini corn tortillas with salsa de jitomate and sprinkle of cheese.
- At a buffet, serve salsa in decorative bowl and allow guests to serve themselves.
Salsa de Jitomate[]
- Heat heavy, ungreased skillet to medium-high heat.
- Flattening guajillo chiles with spatula, toast chiles 2 minutes per side until chiles change color and release aromas.
- Remove to bowl of hot water.
- Toast d'arbol chiles 30 seconds, and add to water.
- Soak chiles at least 30 minutes or up to several hours until soft.
- Roast tomatoes and unpeeled garlic cloves until each is covered with black spots.
- Remove from heat, cut out tomato stem ends and transfer tomatoes to blender.
- Trim hard ends from garlic, peel and scoop into blender.
- Add chiles and enough water to facilitate blending, and purée until well blended.
- Pour salsa into bowl, and stir in oregano and salt.
- Let sit at least 30 minutes for flavors to meld.