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.

36 servings

1 hr 30 min

Published October 4, 2025

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.

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

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

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

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

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

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

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