Name: Chalupas with Chorizo
Yield: Makes 36
Ingredients: Nonstick vegetable oil spray; 3/4 cup plus 2 tablespoons masa (corn tortilla mix)*; 3/4 cup plus 2 tablespoons all purpose; 3/4 teaspoon salt; 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes, room temperature; 3 tablespoons solid vegetable shortening, room temperature; 1/4 cup (or more) warm water; 2 teaspoons canola oil; 1/2 cup minced onion; 12 ounces fresh Mexican chorizo sausage, casings removed; 1/4 cup water; 2 heaping tablespoons tomato paste; Purchased tomato salsa; Purchased salsa verde (green tomatillo salsa); 1 avocado, peeled, pitted, cut into 1/4-inch cubes; Fresh cilantro leaves

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Chalupas with ChorizoSian Kennedy

Chalupa is the Spanish word for "boat" and refers to the shape of the fried tortilla dough that serves as the base for these appetizers. In this version, the dough is baked in mini muffin cups and filled with chorizo, avocado, and salsa.

Recipe notes

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Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

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