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Mexican, Appetizers



crust
�Nonstick vegetable oil spray
�3/4 cup plus 2 tablespoons masa
�3/4 cup plus 2 tablespoons all purpose flour
�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
filling and garnish
�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



crust
�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 saut� 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.


Unrated