There used to be a wonderful Mexican restaurant in Dallas called Spanish Village. It had a very charming atmosphere, and I thought it was the height of sophistication when I was 20-something. I always ordered one chicken chalupa. This recipe is the closest I've come to recreating that wonderful chalupa. Of course, this is a more structured version of a taco salad (in fact, "compuesta" means "composed" in Spanish). You could use the same ingredients (with a taco shell or with crumbled tostados) in the same order for a taco salad.
Chicken Chalupa Compuestra
corn or flour tortilla, fried until crisp in vegetable oil and then drained
hot refried beans or mashed pinto beans
sour cream
shredded or chopped chicken, seasoned with taco or fajita seasoning
grated Monterrey Jack cheese or chile con queso
salsa or enchilada sauce
chopped onion
chopped tomato
shredded lettuce
(guacamole)
(sliced avocado)
Assemble in order shown. I think Spanish Village used queso and guacamole, but now that seems like too much. If you're using queso, use sliced avocado. If you're using shredded cheese, use guacamole. You can also leave out the sour cream for a more simple chalupa.
You can do this with taco seasoned ground beef, too. But to me the chicken is classic.
No comments:
Post a Comment