Chapala Recipes

CHAPATIS

Steps:

• In a large bowl, stir together the flours and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky.
• Knead the dough on a lightly floured surface for 5-10 mins until it is smooth. Divide into 10 pieces, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few mins.
• Heat a frying pan over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla.
• When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Put on a plate and keep warm while you cook the rest of the chapatis.

CHAPATI (EAST AFRICAN BREAD)

Steps:

• Mix 2 cups flour and salt together in a bowl. Slowly mix in enough water to make a thick dough. Mix in oil until combined.
• Knead dough on a cool surface for a few minutes, adding a few spoonfuls of flour. Return dough to the bowl, cover with a clean cloth, and let rest for 30 minutes.
• Preheat the oven to 200 degrees F (95 degrees C).
• Heat a skillet or griddle over medium heat.
• Divide dough into orange-sized balls. Flatten into 6-inch circles. Fry in batches in the hot skillet, turning once, until golden brown and spotted, 6 to 8 minutes. Repeat with remaining dough. Keep chapatis warm in the oven.

PORK CHALUPAS

Steps:

• Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.
• Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.
• When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.

TACO BELL CHALUPA COPYCAT

Steps:

• To make Indian Fry Bread Mix dry ingredients together.
• Cut in shortening; then add milk.
• Shape dough into a long cylinder; cut into 8 equal parts.
• Flour hands, then work the pieces into 6" tortillas.
• Fry in oil until golden brown.
• To Make filling Mix dried onion with water in a small bowl and let stand for five minutes.
• Combine ground beef, flour, chili powder, paprika, and salt.
• Mix well.
• Add onions and water.
• Mix again.
• In a skillet, cook beef mixture until browned.
• Stir often while cooking so no large chunks form; it should be more like a paste.
• Remove from heat and keep warm.
• Build Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order.
• Top with hot sauce or salsa if desired.

CHAPALA

Steps:

• Shake with ice and strain into a cocktail glass.
• Garnish with fresh fruit, if desired.