Wednesday, July 8, 2009
The inspiration for this eyeful delicacy was the Beet Chalupas at WhatsCooking.Pleasing to the eyes and the soul,these are no match with the greasy fried Chalupas on the menu at the popular fast food joints.Chalupas meaning boat in Spanish is popular Mexican food,if you've loved making homemade tortillas then these should be easy,rolled with refried(not really fried) beans ,Chapulas make a quite a filling variation of tortilla.Topping can be customized as per liking,I used beet greens along with hot pepper salsa and fresh avocados.
Recipe Beet Chalupas
2 cups Corn flour\ masa de harina(I used Quaker)
1 cup beet puree(see here how to cook beets)
1 cup water(little more if needed)
1/2 teaspoon salt
2 cups re-fried beans(recipe follows)
Prepare the dough by mixing all the ingredient until smooth and well incorporated.
Cover and let sit for at least an hour.
To make Chalupas
Heat a cast iron skillet or thick bottom pan on medium heat.Take a small handful of dough,place about a tablespoon of the refried beans mixture in the center(see the pictures).Close the open end to form an oval shape,press this between sheets of plastic ,press using a flat thick bottom pan until evenly flattened.At this point you could use your rolling pin over the plastic sheet just to even out the edges.Carefully peel out from the plastic and roast about a minute on each side,spread about a teaspoon of oil for each chalupa.
To serve top with fresh chopped green salad with hot pepper salsa and sliced fresh avocado.
I like to eat these folded.
2 cups cooked pinto beans(or use red kidney beans )
1 teaspoon of your choicest spices,I used chilli powder and cumin powder
1/2 teaspoon salt
1 teaspoon olive oil
Heat the oil and add the spices and beans,warm the beans and mash them using potato masher or in a blender.cool before stuffing in the chalupas.
Roasted Hot Pepper Cilantro Salsa
2 Poblano peppers or Bell peppers
2 Jalapenos peppers,chopped
1 big clove garlic,peel and chopped
1 teaspoon cumin(zeera) powder
1 teaspoon salt
1 tablespoon Olive oil
1/2 cup of fresh cilantro
Char the pepper on high heat in a broiler or grill.Turn occasionally with tongs, until skin is blackened, 15 to 20 minutes. Allow to sweat in a brown paper bag for a minute, then peel the skin and remove the seeds.
Blend the roasted pepper with Jalapenos,garlic,cilantro,cumin ,oil and salt until smooth.
A more kid-friendly Variation.
Minus the hot salsa the chalupas can be served with sprinkle of low fat cheese,tomatoes and some chopped greens .Heat under hot broiler for a minute or 2 to melt the cheese.
The Beet Chalupas are off to Monthly Mingle :Mexican Fiesta ,hosted this week by Jenny@AllThingsEdible
Pink and green ,these Chalupas are my entry for Click: Bi-colour, exciting Photography event at Jugalbandi
Health Nut Challenge Change of Rules
The last date of the event has been extended to September 20,as I'm going to get busier than expected in the month of August.Also I'm allowing old entries and one picture of all the 3 courses is not a requirement,send 3 separate pictures of each course ,which ever is possible.Check out the rest of the rules at the announcement page here.Happy Cooking :D