Chalupas with Chorizo

Ingredients

• 0.8 cup flour 
• 1  avocado pitted peeled cut into 1/4-inch cubes
• 2 teaspoons canola oil 
• 12 ounces chorizo sausage cut fresh
• 36 servings cilantro leaves fresh
• 0.8 cup corn tortillas (corn tortilla mix)
• 0.5 cup onion minced
• 36 servings salsa 
• 36 servings salsa verde green ( tomatillo salsa)
• 0.8 teaspoon salt 
• 3 tablespoons shortening room temperature
• 2 tablespoons tomato paste 
• 0.3 cup butter unsalted cut into 1/2-inch cubes, room temperature ()
• 0.3 cup water 
• 0.3 cup water ()

Equipment

• frying pan
• oven
• wooden spoon

Directions

1. Spray three 12-cup mini muffinpans with nonstick spray. Preheat oven to350°F.
2. Combine masa, flour, and 3/4 teaspoonsalt in processor; using on/off turns, processto blend.
3. Add butter.
4. Add shortening byrounded teaspoonfuls. Using on/off turns,process until mixture resembles coarsemeal.
5. Add 1/4 cup warm water and processjust until moist clumps form, adding morewater by teaspoonfuls if dry.
6. Transfer dough to work surface; forminto ball.
7. Roll scant tablespoonful doughbetween palms into 1-inch round. Flatteninto disk, then press onto bottom and upsides of 1 muffin cup, keeping top edgeof dough inside cup (do not form anyoverhang). Repeat with remaining dough.
8. Bake crusts until dry to touch and easyto remove from cups, about 35 minutes.Cool on rack. DO AHEAD: Can be made 1day ahead. Store at room temperature inairtight container.
9. Heat oilin heavy medium nonstick skillet overmedium-high heat.
10. Add onion and sautéuntil soft, 2 to 3 minutes.
11. Add chorizo andcook until browned and crumbly, breakingup sausage with wooden spoon or fork,about 5 minutes.
12. Add 1/4 cup water andtomato paste. Stir until thickened, about 2minutes. DO AHEAD Can be made 1 dayahead. Cover and chill. Rewarm fillingbefore continuing.
13. Divide filling among crusts (about 1teaspoon each). Spoon 1/2 teaspoon tomatosalsa atop half of chalupas and 1/2 teaspoonsalsa verde atop remaining chalupas.
14. Garnish with avocado and cilantro leaves.
15. * Also known as masa harina; available atmany supermarkets and at Latin markets.