Name: Chalupas with Chorizo
Yield: Makes 36
Ingredients: Nonstick vegetable oil spray; 3/4 cup plus 2 tablespoons masa (corn tortilla mix)*; 3/4 cup plus 2 tablespoons all purpose; 3/4 teaspoon salt; 1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch cubes, room temperature; 3 tablespoons solid vegetable shortening, room temperature; 1/4 cup (or more) warm water; 2 teaspoons canola oil; 1/2 cup minced onion; 12 ounces fresh Mexican chorizo sausage, casings removed; 1/4 cup water; 2 heaping tablespoons tomato paste; Purchased tomato salsa; Purchased salsa verde (green tomatillo salsa); 1 avocado, peeled, pitted, cut into 1/4-inch cubes; Fresh cilantro leaves

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Chalupas with ChorizoSian Kennedy

Chalupa is the Spanish word for "boat" and refers to the shape of the fried tortilla dough that serves as the base for these appetizers. In this version, the dough is baked in mini muffin cups and filled with chorizo, avocado, and salsa.

Recipe notes

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Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Beer-Battered Onion Rings

Easy to make, impossible to stop eating.

Wampanoaug Clam Fritters

The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.

Sofrito Bolognese

An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.