CHALUPAS WITH CHORIZO
Provided by Tori Ritchie
Categories Tomato Bake Sauté Christmas Cinco de Mayo Dinner Sausage Christmas Eve Bon Appétit Sugar Conscious Kidney Friendly
Yield Makes 36
Number Of Ingredients 18
Steps:
- For 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.
- For 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.
- Also known as masa harina; available at many supermarkets and at Latin markets.
CHALUPAS
Provided by Food Network
Categories main-dish
Time 5h25m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Place pork roast in large stockpot. Add pintos, tomatoes, chiles, onion, garlic, oregano, chili powder, cumin, salt, pepper, and enough water to cover. Bring to a boil and lower to a gentle simmer. Cover and slowly cook 3 hours; remove meat and set aside to cool. Continue cooking uncovered until beans are tender, another 2 hours, stirring occasionally.
- Meanwhile, remove cooled meat from bone, and shred or pull off in bite-size pieces. Discard bone and fat. Return to pot and cook 1 hour longer. Stir often and add more water when necessary to thin slightly. (Chalupas should have the consistency of stew).
- Serve hot in bowls, with corn chips on the bottom, a ladle of chalupas, and pile on condiments of your choice. It will store well in the refrigerator for up to 1 week.
SOUTHWESTERN PORK CHALUPAS
Number Of Ingredients 10
Steps:
- Combine beans, water, chiles and spices in a large slow cooker; mix well. Add roast; cover and cook on low setting for 4 hours. Remove roast and shred, discarding any bones; return pork to slow cooker. Cover and cook on low setting for an additional 2 to 4 hours, adding more water if necessary. To serve, arrange tortilla chips on serving plates. Spoon pork mixture over chips; garnish as desired.
Nutrition Facts : Nutritional Facts Serves
SOUTHWESTERN STYLE CHALUPAS
This recipe came from my sister who lives in Arizona. It is a very tasty blend of pork, beans and spices served over corn chips. Try topping with cheese, peppers, salsa, sour cream, etc. Everyone who tastes it asks for the recipe. Excellent!
Provided by ELETA
Categories Mexican Recipes
Time 8h5m
Yield 8
Number Of Ingredients 9
Steps:
- In a slow cooker, combine pork roast, pinto beans, chile peppers, chili powder, cumin seed, oregano, salt, pepper, and water. Cover, and simmer on Low for 4 hours.
- Shred meat, removing any bones and fat. Cover, and continue cooking for 2 to 4 more hours. Add more water if necessary.
- Place corn chips on serving plates. Spoon pork mixture over chips, and serve with desired toppings.
Nutrition Facts : Calories 660.3 calories, Carbohydrate 71.7 g, Cholesterol 78.5 mg, Fat 23.5 g, Fiber 15.7 g, Protein 42.7 g, SaturatedFat 4.2 g, Sodium 891 mg, Sugar 1.7 g
SOUTHWESTERN PORK CHALUPAS
Number Of Ingredients 10
Steps:
- Combine beans, water, chiles and spices in a large slow cooker; mix well. Add roast; cover and cook on low setting for 4 hours. Remove roast and shred, discarding any bones; return pork to slow cooker. Cover and cook on low setting for an additional 2 to 4 hours, adding more water if necessary. To serve, arrange tortilla chips on serving plates. Spoon pork mixture over chips; garnish as desired.
Nutrition Facts : Nutritional Facts Serves
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2.4/5 (51)Category EntreeCuisine MexicanTotal Time 25 mins
- 1. In a large bowl, combine masa with 1 teaspoon oil, salt, and ⅔ cup water. Stir with a wooden spoon until a soft dough comes together. Knead the dough into a smooth mass, adding more water or oil if needed.
- 2. Use your hands to shape dough into 2-inch balls, then flatten each ball of dough into a disc with the palm of your hand. Use a wooden spoon to make a divot in the center of each disc, then shape the dough into a small boat.
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