Wholly Guacamole!

Day 12.

On the menu tonight: chicken chalupas from scratch. Thanks to the handy dandy slow cooker, the chicken filling will be ready when the homemade chalupa shells and guacamole are ready, too.

This was my first time making chapulas. They aren't as pliable as Taco Bell's and are best served flat. But WOW! They're delicious. Well worth the effort.

Chicken Chalupas with Guacamole

Ingredients:

For the chicken filling:

• 1 lb boneless, skinless chicken breast (my preference. It would be more frugal to use other parts, or even leftover roast chicken. Just remove the skin and bones first.)
• 
  
• 1/2 cup dark brown sugar (stay with me)
• 
  
• 1 14.5 oz can diced tomatoes
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• 1/4 to 1/2 tsp ground cayenne pepper
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• 1/2 tsp chili powder
• 1/2 tsp cumin
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• squirt of lime juice

How it's Done:

1. Combine all ingredients in slow cooker. Cover and cook on low 8 to 10 hours. Shred with two forks before serving.

For the chalupas:

2 cups masa harina

1/4 cup all-purpose flour

1/2 tsp sea salt

2 tsp baking powder

2 Tbsp vegetable shortening

1 1/2 cups warm water

oil for fying

How it's Done:

Combine masa harina, flour, salt, and baking powder. Cut in shortening with a pastry blender or two knives, or your fingers. Add warm water. Knead until the dough feels like play dough and it easily forms a ball.

Divide into 12 pieces and form each into a ball. Using a tortilla press (WISH I had one!), a rolling pin, or your hands, press or roll each ball into a 5" diameter circle.

Heat a dry skillet to medium-high. Cook each chalupa on the dry skillet for about 3 minutes per side, until lightly browned.

Next, heat vegetable oil in your skillet. You want about 1/4" deep of oil. Heat to medium and fry each chapula until golden -- about 2 minutes total, flipping over halfway through. Transfer to a plate lined with paper towels and continue until you've fried all the chalupas. Fill as desired and serve.

For the guacamole:

3 large avocados, pitted and chopped

1 large tomato, seeded and chopped

2 green onions, chopped

2 Serrano peppers, seeded and diced

splash of lime juice

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

How it's Done:

Combine all ingredients in a mixing bowl. Stir it up roughly to combine the ingredients, as well as mash up the avocado a bit. Chill until serving time.