  In EspaÑola’s El Paragua, Luis and Frances Atencio make chalupas this way. 1 corn tortilla Vegetable oil ¼ cup refried beans Shredded chicken ¼ cup grated longhorn cheese ¼ cup guacamole Shredded lettuce ¼ tomato 2 tablespoons sour cream Black olives Onion rings Paprika Fry the tortilla and place on an ovenproof plate. Spread with refried beans, then chicken, then cheese. Slide under broiler to melt cheese. Quickly cover with guacamole (mashed seasoned ripe avocado), lettuce, tomato cut in bits, and sour cream. Decorate with black olives and Bermuda or Spanish onion rings. Dust cream with paprika. Serve immediately. Serves 1. |
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