If you watch Food Network shows, you are probably familiar with the term deconstructed. In case you are not, the word refers to using the ingredients of a well-known dish in a novel way that doesn’t look like the original dish but is nonetheless evocative of that dish.
I think of Mexican chalupas aka tostadas as being at one end of a spectrum that includes multi-layered nachos in the middle, and Frito Pie at the other end of that spectrum. Last night, I decided that I would make chalupas for this evening’s dinner. My chalupas consist of a toasted corn tortilla slathered with refried beans, then topped with julienned Romaine, a layer of guacamole, then homemade picadillo, a topping of Pico de Gallo, and a topping of shredded jack and cheddar cheeses.
After watching some TV fantasy fare last night, I suggested to Susan that I should make deconstructed chalupas. She agreed. I don’t know how you feel about deconstructed dishes, but Susan and I find them playful. Our deconstructed chalupas appear below. They tasted fine, but I would have preferred bigger tortilla chips than the ones I found at the store.
The beans were presented as Borracho rather than refried beans, and the leafy Romaine was presented as a salad. All the other components were added as layers on a bed of corn tortilla Totopos. It was a yummy dinner.
Looks soooo good!