Chalupas Appetizer Tarts
|Masa harina||2 Cup (32 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Water||1 Cup (16 tbs)|
|Shortening/Lard||1⁄4 Cup (4 tbs), melted|
|Fat||2 Cup (32 tbs) (For Deep Frying)|
|Relleno de pollo/Relleno de chorizo||1 Cup (16 tbs)|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Sliced pitted ripe olives||1⁄2 Cup (8 tbs), pitted|
In bowl combine masa harina, flour, and salt.
Stir in water and egg.
Add shortening; mix well.
Work dough with hands till it is moist but holds its shape.
Divide into 32 parts (keep covered to prevent dough from drying out).
On well floured surface, roll each part to a 5x3-inch oval or a 4-inch round.
Pinch edge with fingers to form a ridge.
In saucepan or deep skillet heat 1/2 inch fat to 375°.
Place chalupa in hot fat with ridge down.
Cook 30 seconds; turn and cook 30 seconds more or till crisp.
Drain on paper toweling.
Fill each with Relleno de Polio or Relleno de Chorizo; top with sour cream and sliced ripe olives.