Crispy and delicious, these Pueblo Style Chalupas are one of the most popular snacks in Central Mexico and a popular dish for Dia de los Muertos or Day of the Dead. Topped with the tangy heat of the HERDEZ® Salsa Verde, these tasty tacos are sure to please.
1 cup masa (corn tortilla mix)
1 cup all-purpose flour
1/2 teaspoon salt
3 tablespoons unsalted butter, room temperature
3 tablespoons vegetable shortening, room temperature
1/4 cup warm water
Canola or vegetable oil, for frying
4 cups shredded lettuce
1 cup crumbled queso fresco
3/4 cup sour cream
1 diced ripe tomato
2 avocados, pitted, peeled and diced
2 cups homemade or store-bought cooked, shredded chicken
1/2 cup HERDEZ® Salsa Verde
2 cups homemade or store-bought refried beans
In a food processor or mixing bowl, combine masa, flour, and salt.
Pulse processor or stir to combine.
Add butter and shortening, then pulse processor (or combine by hand) until mixture resembles coarse meal.
Add water, 1 teaspoon at a time, until dough comes together but is not sticky.
Let dough rest 5 minutes before using.
Heat 2 inches of oil (enough so that the oil is 2 inches deep) in large pot to 365°F (180°C).
Break off 2 tablespoons of dough and shape into round disc, about ¼ -inch thick.
Repeat with remaining dough.
Fry bread in hot oil until golden on both sides, turning once; drain on paper towels.
Place lettuce, cheese, sour cream, tomato and avocado in serving bowls.
In a mixing bowl, combine shredded chicken and HERDEZ® Salsa Verde.
Mix to coat chicken well.
To serve, spoon a teaspoon of refried beans onto each of the fried Chalupa shells.
Top with 1 teaspoon of the HERDEZ® Salsa Verde Chicken.
Set platter out on buffet and place serving bowls of toppings all around.