Recipe: Chalupas with Chicken or Chorizon Filling

Hi! Chalupas are Mexican Appetizer Tarts (sort of. I haven't made this but I have eaten them. Very good! Hope this is what you are looking for.
Judy

CHALUPAS
Source: Better Homes and Gardens Mexican Cook Book

2 cups Masa Harina Flour
1/4 cup All-purpose Flour
1 teaspoon Salt
1 cup Water
1 beaten Egg
1/4 cup Shortening or Lard, melted
Fat for frying

In bowl combine tortilla flour, all-purpose flour, and salt. Stir in water and egg. Add shortening; mix well. Work dough with hands till it is moist but holds its shape. Chill. 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" fat to 375F. Place chalupa in hot fat with ridge down. Cook 30 seconds; turn and cook 30 seconds more or till crisp. Drain on paper towels. Fill each with Relleno de Pollo or Relleno de Chorizo (see recipes below); top with sour cream and sliced ripe olives. Makes 32 Chalupas.

RELLENO DE POLLO (CHICKEN FILLING)
Source: same as above

1 medium Tomato
1 4-ounce can green chili peppers
1 cup chopped cooked chicken
1 teaspoon vinegar
1 teaspoon Salt

Peel and chop tomato. Rinse chili peppers; discard seeds. Chop chili peppers. Stir together chicken, chopped tomato, chopped peppers, vinegar and salt. Chill mixture till ready to use. Makes about 1 3/4 cups.

RELLENO DE CHORIZO (Chorizo Filling)
Source: Same as above

1 pound Chorizo or Italian Sausage
1 medium Tomato
1/4 cup grated Parmesan Cheese

Remove sausage casings. In skillet, cook sausage till done, stirring to break up. Drain off fat. Peel, seed and chop the tomato. Stir into chorizo along with Parmesan Cheese; heat through. Makes about 2 3/4 cups.