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Chalupas & Gorditas

Mexican.Chef's picture
Ingredients
  Refried black beans 1 Cup (16 tbs)
  Chilied meat filling 1⁄2 Cup (8 tbs)
  Tomato salsa 3⁄4 Cup (12 tbs) (Fresh)
  Masa harina 2 Cup (32 tbs)
  Lard/Vegetable shortening 3 Tablespoon, melted
  Grated queso ahejo 3 Tablespoon
  Jalapeno chilies 2 Small, seeded, minced (Fresh)
  Salt 1 Pinch
  Chicken stock/Broth 1 1⁄4 Cup (20 tbs) (Warm)
  Lard/Vegetable oil 2 Tablespoon
  Queso anejo 1 Tablespoon, crumbled
  Radish slice 4
  Ripe olive slice 4
  Fresh coriander 1 Tablespoon (Leaves And Sprigs)
Directions

1. Prepare Refried Black Beans, omitting cheese.
2. Prepare Chilied Meat Filling.
3. Prepare Fresh Tomato Salsa.
4. Mix masa harina, 3 tablespoons (45 mL) each melted lard and grated cheese, the chilies and salt in medium
5. Divide dough into 24 even pieces. For gorditas, shape 12 pieces into balls; flatten into 1/4 inch (6-mm) thick rounds. For chalupas, shape 12 pieces into 2-inch (5-cm) long bars; flatten into 1/4-inch (6-mm) thick ovals. Pinch up edges of rounds and ovals to make 1/2 inch (1.3-cm) high lips. Pinch ends of ovals to make boat shapes.
6. Melt enough lard in deep, heavy, large skillet for 1/4 inch (6-mm) depth. Heat over medium-high heat until very hot, but not smoking. Fry 5 or 6 dough shells at a time: add shells to skillet, flat-side-down; fry 1 minute. Spoon hot lard into center of each shell; fry 1 minute longer. Turn shells over; fry until golden, about 1 minute longer. Remove with slotted spatula; drain on paper toweling. Keep warm in 250°F (120 C) oven until all have been fried.
7. Quickly reheat beans and meat filling. Spread 2 tea spoons (10 mL) beans in bottom of each shell; add 1 teaspoon (5 mL) salsa or to taste. Top with about 1 tablespoon (15 mL) meat filling. Garnish with crumbled cheese, radish and olive slices and coriander.

Recipe Summary

Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Bean
Interest: 
Party

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