Chalupas With Chorizo

1. 1

   Spray three 12-cup mini muffin pans with nonstick spray. Preheat oven to 350u00b0F. Combine masa, flour, and 3/4 teaspoon salt in processor; using on/off turns, process to blend. Add butter. Add shortening by rounded teaspoonfuls. Using on/off turns, process until mixture resembles coarse meal. Add 1/4 cup warm water and process just until moist clumps form, adding more water by teaspoonfuls if dry.

2. 2

   Transfer dough to work surface; form into ball. Roll scant tablespoonful dough between palms into 1-inch round. Flatten into disk, then press onto bottom and up sides of 1 muffin cup, keeping top edge of dough inside cup (do not form any overhang). Repeat with remaining dough.

3. 3

   Bake crusts until dry to touch and easy to remove from cups, about 35 minutes. Cool on rack. DO AHEAD:

4. 4

   Store at room temperature in airtight container.

5. 5

   Heat oil in heavy medium nonstick skillet over medium-high heat. Add onion and saute until soft, 2 to 3 minutes. Add chorizo and cook until browned and crumbly, breaking up sausage with wooden spoon or fork, about 5 minutes. Add 1/4 cup water and tomato paste. Stir until thickened, about 2 minutes. DO AHEAD

6. 6

   Cover and chill. Rewarm filling before continuing.

7. 7

   Divide filling among crusts (about 1 teaspoon each). Spoon 1/2 teaspoon tomato salsa atop half of chalupas and 1/2 teaspoon salsa verde atop remaining chalupas. Garnish with avocado and cilantro leaves.

* Per serving · 4 servings · Values may vary.