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Chalupas Appetizer Tarts Recipe
|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|
Serving size: Complete recipe
Calories 2271 Calories from Fat 1235
% Daily Value*
Total Fat 158 g243.4%
Saturated Fat 42 g210.2%
Trans Fat 6.7 g
Cholesterol 351.2 mg
Sodium 3609 mg150.4%
Total Carbohydrates 184 g61.4%
Dietary Fiber 11.8 g47.3%
Sugars 7.8 g
Protein 42 g84.3%
Vitamin A 18.6% Vitamin C 1.7%
Calcium 148.8% Iron 180.4%
*Based on a 2000 Calorie diet
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.