Chicken Chalupas

Need

• Tortillas

• 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 seeds
• 150 Grams hot tap water (not boiling)
• Extra Virgin Olive Oil (EVOO) as needed for shallow frying BUY

• Toppings:

• Shredded chicken
• Sour cream
• Grated cheese
• Coriander leaves
• Sliced spring onion
• avocado
• Guacamole
• Chunky Tomato Salsa to taste Recipe

Do

1  

Place spinach, chilli flakes and paprika with flour, fat, salt and seasoning into the Thermomix bowl and chop 10 sec/ speed 6.

2  

Add hot water and knead 1 min/Interval.

3  

Push together into one piece of dough, hand kneading as necessary to get it smooth.

4  

Wrap in cloth or Silpat mat and allow to rest 30 minutes at room temperature.

5  

Heat a flat frypan to a medium heat.

6  

Divide dough into 12 pieces and roll each into a ball.

7  

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.

8  

Keep wrapped in a tea towel until ready to use, or freeze wrapped in foil and reheat in oven or on cooktop before use.

9  

To make the chalupas, make sure all of your toppings are prepared in advance. Then fry and serve immediately.

10  

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.

11  

Serve hot with toppings of choice.