Chalupas Mexican Appetizers

Ingredients

2 cups Masa Harina tortilla flour, available from most supermarkets or specialty markets.
¼-cup all-purpose flour
1-teaspoon salt
One beaten egg
¼-cup lard or shortening melted
Fat for frying
Sour cream and sliced olives for topping

Directions

In bowl, combine tortilla flour, flour and salt. Stir in 1-cup water and egg. Add shortening, mix well. Work dough well until it is moist but holds its shape, chill, divide into 32 parts. As you work with individual pieces of dough keep remaining dough covered to prevent drying out. On well-floured surface, roll each part into 5x3 inch oval or a 4-inch round. Pinch edge to form a ridge. In deep skillet heat ½ inch of oil to 375 degrees, place Chalupas in hot oil with the ridge side down. Cook Chalupas 30 seconds turn over and cook 30 seconds more. Drain on paper toweling and fill each chalupa with relleno de pollo. Top with sour cream and sliced ripe olive.

Relleno de Pollo

Ingredients

1 medium tomato
One four-ounce can of green chili peppers
1 teaspoon of vinegar
1 cup chopped or shredded chicken

Directions

Peel and chop tomato. Rinse chili peppers discard seeds. Chop chili peppers. Stir together stir together all ingredients and chill until ready to use.

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