Chalupas with Chorizo
Crispy mini corn tortilla cups filled with spicy Mexican chorizo, topped with fresh salsas, diced avocado, and cilantro. These bite-sized appetizers combine traditional masa dough with savory chorizo filling for a delicious Mexican-inspired treat.
Ingredients
- •1 spray Nonstick vegetable oil spray
- •¾ cup masa
- •¾ cup all purpose flour
- •¾ teaspoon salt
- •¼ cup unsalted butter
- •3 tablespoons solid vegetable shortening
- •¼ cup warm water
- •2 teaspoons canola oil
- •½ cup minced onion
- •12 ounces fresh Mexican chorizo sausage
- •¼ cup water
- •2 tablespoons tomato paste
- •½ cup tomato salsa
- •½ cup salsa verde
- •1 whole avocado
- •¼ cup Fresh cilantro leaves
Cooking Instructions
- 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.
10 min
- 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.
20 min
- 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.
35 min
- 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.
10 min
- 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.
15 min
- 6.
Also known as masa harina; available at many supermarkets and at Latin markets.