New Mexico Chalupas
|Lard||1⁄4 Cup (4 tbs), softened|
|Instant masa harina||1 1⁄2 Cup (24 tbs) (Corn Tortilla Flour Sold In Mexican Specialty Markets Outside Southwest)|
|Water||3⁄4 Cup (12 tbs) (Approximately)|
|Cooking oil||1 Teaspoon|
|Salsa||1⁄4 Cup (4 tbs)|
|Guacamole||1⁄2 Cup (8 tbs)|
|Cooked chicken/Turkey / beef||3 Cup (48 tbs) (Seasoned To Taste Pepper)|
|Refried beans||2 Cup (32 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Monterey jack cheese||4 Ounce, shredded|
|Sour cream||1 Tablespoon|
|Stuffed olives||1 Cup (16 tbs) (Spanish)|
|Lettuce||1⁄2 Cup (8 tbs), coarsely shredded|
|Fresh cilantro/Chinese parsley if available||1 Tablespoon|
1 Prepare the masa dough: fluff the lard by beating with a wooden spoon or in the small bowl of an electric mixer on medium-high speed. Stir in the masa harina, or turn the mixer to low and add the masa and 1/2 teaspoon salt.
2 Add the water a little at a time, continuing to beat. If using the mixer, switch to medium speed and beat until the dough becomes quite fluffy.
3 Divide the dough into 4 large or 6 medium-size balls and roll out between sheets of wax paper to about 14-inch thickness. The dough can be prepared ahead and allowed to set overnight or it can be frozen for at least 3 months if sealed well.
4 Next, prepare the layers of filling which are the salsa, guacamole and meat. Shred or chop the meat, then season with salt and pepper to taste. Heat the refried beans with the garlic and cheese over medium-low heat, stirring frequently.
5 Bake masa crust on a preheated, lightly oiled griddle or large frying pan heated to 350°F. or medium. Fry for about 3 minutes on each side, or until light brown.
6 Prepare the chalupas for everyone, or place all ingredients in separate bowls on the table and let each guest assemble his or her own.
7 To prepare, place a layer of guacamole on the fried crust, then some of the cheesy beans, spread out the beans, leaving about 1/2 inch margin of guacamole showing around the edges. Next, add the layer of meat, leaving a margin of beans about 1/2 inch all around. Top with salsa, sour cream and Spanish olives. Garnish edges with lettuce and cilantro.