Lupitas Tlayudas Recipes

TRADITIONAL FILIPINO LUMPIA

Traditional Filipino Lumpia image

This is a traditional Filipino dish. It is the Filipino version of the egg rolls. It can be served as a side dish or as an appetizer.

Provided by LILQTPINAY23

Categories Appetizers and Snacks Wraps and Rolls

Time 1h10m

Yield 15

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
½ cup chopped onion
½ cup minced carrots
½ cup chopped green onions
½ cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
30 lumpia wrappers
2 cups vegetable oil for frying

Steps:

Place a wok or large skillet over high heat, and pour in 1 tablespoon vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.

Nutrition Facts : Calories 167.7 calories, Carbohydrate 11 g, Cholesterol 23.2 mg, Fat 10.5 g, Fiber 0.7 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 287.8 mg, Sugar 0.7 g

LUPITA'S TLAYUDAS

Lupita's Tlayudas image

Make and share this Lupita's Tlayudas recipe from Food.com.

Provided by Chuck Hughes

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

about 20 dried arbol chile
1 tablespoon/ 15 ml olive oil
salt
4 boneless pork chops
4 oversized flat tortillas
2 tablespoons/ 30 ml lard (optional) or 2 duck fat (optional)
1/2 cup/ 125 ml refried black beans, pureed
1 avocado, sliced
hot sauce
1 cup/ 250 ml grated oaxaca cheese
shredded lettuce
onion, shopped
tomatoes, diced
fresh cilantro, chopped
salsa

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Preheat the grill to medium-high heat.
For the grilled pork chops:.
In a food processor, reduce the chiles to a powder. In a small bowl, mix the chile powder with the olive oil and season with salt. Rub the meat with the chile oil and grill until desired doneness, about 5 minutes depending on the size of the pork chop. Keep warm.
For the tlayudas:.
Place 1 tortilla on a baking sheet or pizza stone and spread with 1/2 tablespoon lard if using, and then a quarter of the refried bean puree. Add a quarter of the avocado, sprinkle with hot sauce to taste and top with a quarter of the cheese. Bake until the cheese is melted, about 5 minutes. Repeat with the remaining ingredients.
Meanwhile, thinly slice the pork chops.
Garnish each tortilla with lettuce, onions, diced tomatoes, cilantro and salsa. Eat open-faced or fold in half if desired and top with the thinly sliced grilled pork chops.
Cook's Note:.
Oaxaca cheese is very similar to mozzarella. It has a mild, buttery flavor. You can substitute with mozzarella or Monterey Jack cheese.

Nutrition Facts : Calories 585.5, Fat 25.6, SaturatedFat 6.9, Cholesterol 124, Sodium 537.5, Carbohydrate 40.2, Fiber 5.5, Sugar 1.7, Protein 46.7

TLAYUDA WITH BLACK BEAN PUREE (AKA MEXICAN UNPIZZA)

Tlayuda With Black Bean Puree (Aka Mexican Unpizza) image

This is the genuine article, an Oaxacan specialty. Not to be called pizza. Better than the sum of its parts, the texture is key. I served with a Louisiana hot sauce, you may want to serve with salsa if you are not into things too hot. Other beans would also work well with this. As published in the NY Times. By Mark Bittman, the Minimalist.

Provided by Kumquat the Cats fr

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups cooked black beans or 2 cups canned black beans, drained, liquid reserved
salt & freshly ground black pepper, to taste
1 tablespoon garlic, minced
1 small onion, minced
1 teaspoon chili powder, to taste (mild like New Mexico or ancho)
2 -3 teaspoons cumin, to taste
4 corn tortillas
1 cup mozzarella cheese (if possible use quesillo which is Mexican string cheese, or use queso fresco, goat cheese or feta)
1 cup cabbage, chopped
1/2 cup fresh cilantro, shredded (optional)

Steps:

Preheat oven to 450 degrees.
If using dried beans, add salt, pepper, garlic, onion, chili powder and cumin in last few minutes of cooking. Place mixture in blender or food processer with enough liquid to allow machine to do its work and roughly puree.
If using canned beans, add seasonings and warm mixture gently in a saucepan, stirring, to take the edge off of the garlic and onion. Then roughly puree with a little of the liquid as necessary.
Place the tortillas on pizza peel or baking sheet and evenly spread with the bean mixture and then the cheese.
Bake for 5 minutes, then sprinkle with cabbage and cilantro if using. Bake another 5 minutes until the topping is hot and tortilla is crisp on the edges. Cut into wedges if desired.

Nutrition Facts : Calories 270.5, Fat 7.8, SaturatedFat 4, Cholesterol 22.1, Sodium 199.6, Carbohydrate 36, Fiber 10, Sugar 2, Protein 16

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