Pork Confit Chalupas
Ingredients
- 600 gPork shoulder blade (cut into large cubes)
- 400 gCorn flour (sifted)
- 300 mlMineral water (lukewarm)
- 2 pcRed onion (one for cooking, one finely chopped for garnish)
- 2 pcGarlic (minced)
- 3 pcRound tomato (finely diced)
- 1 pcHot chili pepper (seeded and minced)
- 1 pcCitrus aurantiifolia (Christm.) Swingle. (juiced)
- 1 pcFresh cilantro (picked and chopped)
- 100 gFresh cheese (crumbled)
- 1,000 mlSunflower oil (for frying)
- 1 pinchGray sea salt
- 400 gMasa Harina (sifted)
- 4 pcTomatillos (husk, rinse and finely chop)
Method
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.
- 1
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
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
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
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
Drain the bases. Generously top with shredded pork, drizzle with salsa, then sprinkle with crumbled fresh cheese and raw red onion.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
