Pork Confit Chalupas

Fried corn bases, crispy on the edges and soft in the center. The shredded pork confit provides richness, perfectly balanced by the acidity of a fresh tomato salsa.

• Prep: 30 min
• Cook: 60 min
• Difficulty: Medium
• Calories: 1637
• Protein: 55 g
• Carbs: 176 g
• Fat: 85 g

Ingredients

• 600 g Pork shoulder blade ( cut into large cubes )
• 400 g Corn flour ( sifted )
• 300 ml Mineral water ( lukewarm )
• 2 pc Red onion ( one for cooking, one finely chopped for garnish )
• 2 pc Garlic ( minced )
• 3 pc Round tomato ( finely diced )
• 1 pc Hot chili pepper ( seeded and minced )
• 1 pc Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 1 pc Fresh cilantro ( picked and chopped )
• 100 g Fresh cheese ( crumbled )
• 1000 ml Sunflower oil ( for frying )
• 1 pinch Gray sea salt
• 400 g Masa Harina ( sifted )
• 4 pc Tomatillos ( husk, rinse and finely chop )

Instructions

1. Slow cooking the pork

   In a pot, sear the pork cubes with a little oil until browned. Add a chopped onion and minced garlic. Cover with water, add salt. Simmer covered for 45 minutes: the meat should shred easily with a fork.

2. Salsa preparation

   While the meat is cooking, dice the tomatoes and tomatillos. Chop the chili and cilantro. Mix everything with the lime juice. The salsa should be bright and well-seasoned.

3. Making the dough

   Mix the masa harina and corn flour with a pinch of salt and mineral water. Knead until you get a soft dough that no longer sticks to your fingers. Form 8 golf-ball-sized balls.

4. Frying the bases

   Flatten the balls into thick discs. Submerge them in hot oil (180°C). Spoon oil over the center to make the edges puff up. Fry until the crust is golden and crispy.

5. Final assembly

   Drain the bases. Generously top with shredded pork, drizzle with salsa, then sprinkle with crumbled fresh cheese and raw red onion.

Chef's tips

• Do not overcrowd the pan while frying to keep the oil hot, otherwise the dough will absorb too much fat.
• If the dough cracks while shaping, add a little mineral water spoon by spoon: it should have the texture of soft modeling clay.

Storage

Store the meat and salsa separately in the fridge for up to 3 days. For the bases, reheat them in a hot oven for a few minutes to restore their crunch before serving.