Chalupas hidalguenses

Method

1. 1 Knead the masa dough with warm water, then press it into an oval disc 6 mm thick and 10 cm long.
2. 2 Pan-fry for 90 seconds on one side until dry, then pinch up the long edges on both sides to form a boat shape.
3. 3 The long, boat-like shape of the chalupa is what distinguishes it from the round picada; the edges must be pinched when the pastry is still hot.
4. 4 Boil the pork for 35 minutes, then shred it and sauté it with onions for 6 minutes.
5. 5 Cook the white beans until tender, then mash them and stir-fry them again until the sauce thickens.
6. 6 Grease the bottom of the boat with oil, then spread with beans, and arrange shredded meat, dried chili sauce, lettuce, sour cream, and cheese on top.

With an appliance

• Air fryer 50 min

  Replace the oil drizzle in step 6: lightly spray oil onto the bottom of the masa boat and fry in an air fryer at 190 degrees for 5 minutes, rotating the tray after 3 minutes; then spread the beans and arrange the meat and vegetables.