This is a sponsored conversation in collaboration with Rumba Meats. All opinions are mine.
I’m back with another delicioso (delicious) recipe for you to try! This time I made Tex-Mex Tripas Tostadas, with tripas from Rumba Meats.
Before I go any further, I gotta clear something up real quick. I grew up in San Antonio, Texas, we called these Chalupas, not Tostadas. My Mom referred to them as Chalupas every time she made them. They were labeled “chalupas” at festivals I went to. (Shout-out to the Kelly AFB Festival, they always had yummy chalupas for sale.) I call them chalupas when I make them for my family. Technically, they are Tostadas, the difference is in the corn tortilla shell you use. So, for the purpose of this recipe, I will call them Tostadas, but in my heart, they will always be chalupas.
The great thing about Tostadas, is that you can layer them with all your favorite ingredients. Sometimes I just make refried bean and cheese Tostadas, our youngest devours those. Today’s recipe is filled with delicious refried beans, Tripas, cheese, and veggies. Tostadas are fun to make, and can be a meal in and of themselves. In fact, when I make these, we usually don’t have any sides. We fill up on Tostadas and leave the table satisfied, our bellies full. Here’s the link to purchase Tripas from Rumba Meats, Click Here!
Be sure to use my discount code: 20RumbaLynda for 20% off your purchase. (Code good 4/8-4/14).
Every time I make Tostadas, the kitchen smells so good, it reminds me of my childhood … it smells like home.
I hope you enjoy these as much as I do. I made them with “street style” corn tortillas. They’re smaller than regular corn tortillas, so you can eat them without feeling guilty. ESO!
Recipe
- 1 pkg Rumba Meats Tripas
- 1 teaspoon salt
- 3 tablespoons vegetable oil
- Pico de Gallo to taste (diced onion, chopped cilantro, diced tomatoes)
- 1 pkg “street style” size corn tortillas or store-bought tostada shells
- 1 avocado, cut into slices
- 2 cups refried beans
- 1.5 cups shredded cheddar or cotija cheese
- Remove Rumba Meats Tripas from package and quickly rinse under running water in sink.
- Put them in a large skillet and add enough water to completely cover them. Cover the skillet and simmer on low heat for one hour.
- After one hour, check to see if they are soft. If so, remove the Tripas from the skillet and place on a plate. Let cool for about ten minutes. If not soft, continue to simmer for another 30-45 minutes.
- Cut the Tripas into small, bite-size pieces.
- In a clean skillet, add your cooking oil and turn the heat to medium. Once the oil gets hot, add the bite-size pieces of Tripas.
- Fry the Tripas for about 15 minutes, longer if you prefer crispy Tripas, I like mine soft. Sprinkle salt over cooked Tripas.
- Remove Tripas from pan and set aside.
- Heat refried beans.
- Spread thin layer of refried beans onto your store-bought tostada (you can also fry a tortilla in cooking oil for a couple minutes to make your own tostada shells, that’s what I do)
- Sprinkle handful of shredded cheese over beans.
- Add approximately 8-16 pieces of cooked Tripas onto cheese.
- Add Pico de Gallo onto Tripas.
- Top with slices of avocado.
- Salt to taste.
- Enjoy!
