Chalupas with Chorizo
Chalupa is the Spanish word for "boat" and refers to the shape of the fried tortilla dough that serves as the base for these appetizers. In this version, the dough is baked in mini muffin cups and filled with chorizo, avocado, and salsa.
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|Nonstick vegetable oil spray|
|3/4 cupplus 2 tablespoons masa|
|3/4 cupplus 2 tablespoons all purpose flour|
|1/4 cup(1/2 stick) unsalted butter, cut into 1/2-inch cub|
|3 tablespoonssolid vegetable shortening; room temperature|
|1/4 cup(or more) warm water|
|filling and garnish|
|2 teaspoonscanola oil|
|1/2 cupminced onion|
|12 ouncesfresh Mexican chorizo sausage; casings removed|
|2 tablespoonstomato paste|
|Purchased tomato salsa|
|Purchased salsa verde (green tomatillo salsa)|
|1 avocado, peeled, pitted, cut into 1/4-inch cubes|
|Fresh cilantro leaves|
Chalupas with Chorizo Preparation
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.
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.
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.
filling and garnish
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.
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.
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