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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make tortillas: Combine tortilla flour and water in a large bowl and knead with your hands until a uniform dough forms, about 1 minute. | 2. Pinch off enough dough to form a 3/4" ball. (Dough should be moist but not sticky when formed into a ball. If necessary, knead a little more tortilla flour or water into dough.) | 3. Form remaining dough into 3/4-inch balls, transfer to a plate, and cover with plastic wrap until needed to prevent drying out. | 4. Very lightly oil comal (griddle or pizza pan), then heat over medium-high heat until hot, about 2 minutes. | 5. Press 1 ball of dough between plastic squares in tortilla press to form a 3-inch tortilla (about 1/16 inch thick). | 6. Peel off 1 plastic square, then, holding tortilla in your palm, carefully peel off other square and gently transfer tortilla to comal/griddle. | 7. Cook until edges just loosen from comal and small brown spots appear on underside, 30 to 45 seconds. | 8. Turn over and cook, pressing flat with a metal spatula if necessary, until brown spots appear on underside, about 45 seconds. | 9. Turn over again and cook, pressing down with spatula, until tortilla inflates slightly (this may not always happen), 10 to 15 seconds. | 10. Wrap tortilla in folded tea towel to keep warm and moist. | 11. Make more tortillas, stacking them in the tea towel. | 12. Make topping: Heat lard in a large skillet; cook garlic, chili, and 1/2 cup onion until softened, about 3 minutes. | 13. Add huitlacoche and 1/4 teaspoon salt; cook, stirring frequently, until heated through (about 5 minutes). | 14. Assemble chalupas in batches just before serving: Warm remaining 2 tablespoons lard (if using) to liquefy. | 15. Heat comal/griddle (or pizza pan) over medium heat until hot; heat 8 mini tortillas, brushing tops lightly with some of lard (about 3/4 teaspoon each). | 16. While heating tortillas (1 to 2 minutes total), top each with about 1/2 teaspoon salsa, a sprinkling of reserved raw onion, and a rounded teaspoon huitlacoche mixture. | 17. Transfer chalupas to a platter, then sprinkle with queso fresco and serve immediately. | 18. Keep griddle warm and repeat procedure when ready to serve the next batch of chalupas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
masa harina	1	cup		413.82	87.3126	9.6444	4.2066
water	3/4	cup		0.0	0.0	0.0	0.0
garlic clove	1		minced	-	-	-	-
serrano chile seed	1	teaspoon	minced	-	-	-	-
white onion	1	cup	minced divided	-	-	-	-
vegetable oil	4	tablespoons	divided	468.92800000000005	0.0	0.0	54.4
huitlacoche	2	cups	chopped	-	-	-	-
queso fresco	1	cup	crumbled	364.78	3.6356	22.0698	29.0604
salsa verde		cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.