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Chalupas with Chorizo

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Chalupas with Chorizo

Chalupas with Chorizo

amanda

Equipment

  • - Food Processor or Blender

  • - Skillet (Frying Pan)

  • - Spatula

  • - Tortilla Press

  • - Mixing Bowls

  • - Cutting Board and Knife or Vegetable Chopper

Ingredients

  • Nonstick vegetable oil spray

  • 3/4 cup plus 2 tablespoons masa (corn tortilla mix)*

  • 3/4 cup plus 2 tablespoons all purpose

  • 3/4 teaspoon salt

  • 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes, room temperature

  • 3 tablespoons solid vegetable shortening, room temperature

  • 1/4 cup (or more) warm water

  • 2 teaspoons canola oil

  • 1/2 cup minced onion

  • 12 ounces fresh Mexican chorizo sausage, casings removed

  • 1/4 cup water

  • 2 heaping tablespoons tomato paste

  • Purchased tomato salsa

  • Purchased salsa verde (green tomatillo salsa)

  • 1 avocado, peeled, pitted, cut into 1/4-inch cubes

  • Fresh cilantro leaves

Instructions

1

Instruction 1

Spray three 12-cup mini muffin pans with nonstick spray. Preheat oven to 350°F. Combine masa, flour, and 3/4 teaspoon salt in processor; using on/off turns, process to blend. Add butter. Add shortening by rounded teaspoonfuls. Using on/off turns, process until mixture resembles coarse meal. Add 1/4 cup warm water and process just until moist clumps form, adding more water by teaspoonfuls if dry.
2

Instruction 2

Transfer dough to work surface; form into ball. Roll scant tablespoonful dough between palms into 1-inch round. Flatten into disk, then press onto bottom and up sides of 1 muffin cup, keeping top edge of dough inside cup (do not form any overhang). Repeat with remaining dough.
3

Instruction 3

Bake crusts until dry to touch and easy to remove from cups, about 35 minutes. Cool on rack. DO AHEAD: Can be made 1 day ahead. Store at room temperature in airtight container.
4

Instruction 4

Heat oil in heavy medium nonstick skillet over medium-high heat. Add onion and sauté until soft, 2 to 3 minutes. Add chorizo and cook until browned and crumbly, breaking up sausage with wooden spoon or fork, about 5 minutes. Add 1/4 cup water and tomato paste. Stir until thickened, about 2 minutes. DO AHEAD Can be made 1 day ahead. Cover and chill. Rewarm filling before continuing.
5

Instruction 5

Divide filling among crusts (about 1 teaspoon each). Spoon 1/2 teaspoon tomato salsa atop half of chalupas and 1/2 teaspoon salsa verde atop remaining chalupas. Garnish with avocado and cilantro leaves.
6

Instruction 6

Also known as masa harina; available at many supermarkets and at Latin markets.
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