Tag Mexican recipes

Avocado: More Than Just Guacamole. Parties That Cook’s Chalupa Recipe

farmer's market in ParisThe produce in California is incredible. Between the stone fruit at farmers markets and the stands of vegetables outside almost every neighborhood market, I’m in produce heaven. The smells and colors tease me with all their possibilities; especially when it comes to avocados. I love the creamy texture of avocados so much, that anything, and I mean anything, with avocado vanishes when I’m around. It’s a no-brainer for me to incorporate this fruit into as many dishes as I can. I’ve even turned to replacing dressing in salads (a new idea from Erica, our warehouse manager!) and mayo or pesto in sandwiches. It’s just that good.

Of course, these Chalupas with Smashed Avocado are coming highly recommended. As a Parties That Cook favorite, we’ve made them at many Sumptuous Small Plates corporate events. The perfect appetizer, each little chalupa packs quite the flavor punch while offering a medley of textures. From spicy chorizo to pucker-inducing lime; from firm yet flaky crust to smooth avocado and sour cream. Are you drooling yet? I sure hope I’m not the only one. It’s been difficult sitting here, and not rushing into the kitchen to whip up a batch!

Chalupas with Smashed Avocado, Chorizo, and Lime Sour Cream
ChalupasSimilar recipes can be found in our Appetizer Recipe Library!

Vegetable spray, for greasing pans
1 cup masa harina
1 cup all-purpose flour
2 teaspoons kosher salt
6 Tablespoons butter, chilled and cut into pieces
6 Tablespoons vegetable shortening
1/2 cup + 1 Tablespoon warm water
Mini Muffin Tins

6 ounces fresh Mexican chorizo sausage, casing removed
1 large shallot, finely diced
4 Tablespoons cilantro, chopped
1 large red jalapeno, minced
2 large avocados, halved and pitted
2 Tablespoons fresh lime juice
1 teaspoon kosher salt

Lime Sour Cream:
1/2 cup sour cream
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt
1 red jalapeno, minced
48 cilantro leaves

Preheat the oven to 350ºF.

Prepare Pans: Using the vegetable spray, lightly grease the insides of 2 24-cup mini muffin pans to make 48.

Make Crust: Combine the masa, flour, and salt in the bowl of a food processor. Pulse the mixture to combine. Add the butter and shortening and pulse again just until the mixture forms a coarse meal. Add warm water and process until moist clumps form, adding more water by the tablespoon if the mixture is dry. Transfer the dough to a flour-dusted work surface and divide it into quarters. Roll each quarter into a rope and cut the ropes into 12 pieces to yield 48 1/2-inch pieces (the size of a marble). Using your fingers, press each piece into a muffin cup, keeping the top edge of the dough inside the cup. Continue until all the cups are full. Use any extra dough to fill holes.

Bake Crust: Bake the cups until dry to the touch, and lightly browned, about 20 minutes. Remove them from the muffin tins and cool the cups on racks.

Cook Chorizo: Heat a medium sauté pan over medium heat. Add the chorizo, crumble with a wooden spoon and cook, stirring, until cooked through, 4-5 minutes. Transfer to a paper towel to drain. Chop into bits if necessary.

Make Filling: Finely dice the shallot, cilantro and red jalapeno. Place into a medium bowl.

Make Filling Continued: Cut the avocado in half and remove the pit. Use a large spoon to scoop out the avocado flesh. Add the avocado to the bowl and gently mash with a fork. Stir the mixture well and add in the lime juice and salt. Taste and re-season with salt and lime juice if needed.

Prepare Garnishes: Mix the sour cream, lime juice and salt in a small bowl. Set aside. Finely mince the jalapeno and pick cilantro leaves.

Assemble Chalupas: Spoon some of the avocado mixture into each of the cooled cups and top with a small dollop of sour cream then pieces of chorizo. Top with a sprig of cilantro and remaining jalapeno. Serve right away.

Makes 48 Chalupas

Unwrap Parties That Cook’s Recipe of the Month: Tamales filled with Black Beans and Jack Cheese

TamalesTamales, Tamales, Tamales! This July, Parties That Cook is featuring delectable and delicious Tamales filled with Black Beans and Jack Cheese as our recipe of the month! Not only is this one of our favorite summer recipes, but these surprisingly mild bites can be found on menus at our San Francisco Cooking classes.

Honestly, the first time I saw a tamale, I thought I was supposed to eat the corn husk as well. Regrettably, this misconception kept me from the ranks of tamale lovers for a few years. Fast-forward to the present, where I know NOT to eat the husk, and I can’t get enough of these delicious masa creations.

Seriously, it’s like opening a little present every time you unwrap one. Who know’s what is inside that corn husk?! It could be piquant pork, savory chicken, or a tasty vegetarian variety. All are scrumptious. If they come with a thick red or green chile sauce (I’m not picky), even better! Though it does take some time to make this party fiesta food, the tasty results are worth every minute! If you have some time to create an exceptional dish, try your hand at this delicious tamale recipe and let us know how it worked for you!

Tamales filled with Black Beans and Jack Cheese
Similar recipes can be found in our Appetizer Recipe Library.

2 ounces corn husk (about 24)

3 ½ cups dried masa harina, mixed with 2 ¼ cups hot water
10 ounces solid vegetable shortening
1 Tablespoon kosher salt
1 ½ teaspoon baking powder
2 cups vegetable stock

4 Anaheim chilies, roasted, peeled, seeded, and diced
2 cups black bean, cooked and drained
2 teaspoons cumin seeds, toasted and ground
2 teaspoon kosher salt
Pinch of freshly ground pepper, to taste
8 ounces Monterrey Jack cheese, grated

Prepare Husks: Place husks into a bowl of very hot water and let soak for at least 20 minutes, or until the husk become somewhat translucent. Separate leaves and place back into the water until tender and pliable. Rinse each husk and check to remove any corn silk. Stand husks upright in colander to drain before applying the masa.

Make Masa: Mix dry harina masa with hot water until it forms a thick paste (like a dough ball). Put shortening, salt and baking powder in a food processor and pulse until fluffy. Add 1/3 of the masa mixture and pulse to combine. Repeat with the next two thirds, in two separate batches. Scrape down the sides then process. Add the vegetable stock, in a slow stream.

Make Filling: Roast the chilies over an open flame until blackened. Transfer to a bowl and cover with plastic to let steam for 3 minutes. Peel off the charred outer skin and remove the stem and seeds. Dice into small cubes. Combine beans and cumin, salt and pepper. Mash slightly. Grate the cheese.

Assemble Tamales: Spread each corn husk flat on a cutting board, with the pointed end away from you. With a small spoon, spread 1-2 Tablespoons of masa over the bottom 2/3 of the husk. Place 1 Tablespoon of the filling in the center and fold the sides over to cover the filling. Fold over the top half (pointed end) of the husk to seal. Use ribbon of the husk to tie up the tamale or just place the folded side down in a steamer. Repeat the process with remaining husks.

Steam Tamales: Steam tamales in steamer basket for 20 minutes, or until the masa easily pulls away from the husk.

Serve: Let cool for 5 minutes and arrange on a serving platter.

Makes 24 Tamales