Essentially a crispy tortilla, topped with loads of your essential Mexican faves. This recipe appears the very popular Bakers Dozen calendar for 2019. If you don't have it yet, go get it HERE. This is so simple you can get the kids to do it. No need to really make your own tortillas, though that is part of the fun of course. So don't delay. It's time. Fast Family Food, fakeaway!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 40 Grams spinach
- 2 Teaspoons chili flakes
- 1 Teaspoon smoked paprika
- 350 Grams bakers flour
- 60 Grams Extra Virgin Olive Oil (EVOO) duck fat, bacon fat or BUY
- 1 Teaspoon Pink Salt Flakes BUY
- 2 Teaspoons cumin seeds
- 2 Teaspoons Coriander Seed(s)
- 150 Grams hot tap water (not boiling)
- Extra Virgin Olive Oil (EVOO) as needed for shallow frying BUY
- Shredded Chicken
- Sour cream
- Grated cheese
- Coriander leaves
- Sliced spring onion
- Chunky Tomato Salsa to taste Recipe
Place spinach, chilli flakes and paprika with flour, fat, salt and seasoning into the Thermomix bowl and chop 10 sec/ speed 6.
Add hot water and knead 1 min/Interval.
Push together into one piece of dough, hand kneading as necessary to get it smooth.
Wrap in cloth or Silpat mat and allow to rest 30 minutes at room temperature.
Heat a flat frypan to a medium heat.
Divide dough into 12 pieces and roll each into a ball.
Roll each one into a large flat round and brush pan with a little oil just prior to frying tortillas on both sides until puffy and golden.
Keep wrapped in a tea towel until ready to use, or freeze wrapped in foil and reheat in oven or on cooktop before use.
To make the chalupas, make sure all of your toppings are prepared in advance. Then fry and serve immediately.
To fry, pour enough EVOO into a shallow frying pan to allow the tortillas to float as they fry. (This is where the chalupa term originates, a boat ‘floating’ on the oil as they cook.) Heat the oil to a high heat. When the temperature reaches 170- 180°C fry each tortilla, pushing beneath the surface of the oil or turning, until both sides are puffed and golden.
Serve hot with toppings of choice.
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