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Chalupas
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| Chalupas come from south of Mexico City were there are several garden lakes with flat bottom canoes called Chalupases. Masa Harina, or Mexican corn flour, is used to make a flour paste that is shaped into small canoes for holding black-bean or tasty mince mixture, feta and salsa |
INGREDIENTS
¾ lb. masa harina flour
2 T. canola oil
1 ½ cup water
DIRECTIONS
- Combine ingridients in a bowl and mix to combine well. Knead dough for five minutes and add more water if needed to make masa smooth enough to form into masa boats.
Wrap in plastic and refrigerate masa if you are making it a day ahead.
- Break off bits of masa and roll each bit to 5x3-inch oval or a 4-inch round. Pinch edge with fingers to form a ridge. In saucepad or deep skillet heat ½" oil on a med-high heat. Place chalupa in hot oil with ridge down. Cook 30 seconds; turn and cook 30 seconds more or till crisp. Drain on paper towels
- Top each chalupa with a bit of each toppin and serve hot. Makes 12.
TOPPINGS
2 c. cooked, finely shredded chicken
1 ½ c. green cabbage, sliced paper thin
1/3 c. chopped onion
1 c. of your favorite salsa
1/3 c. crumbled feta
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