Chilapitas

Patricia Quintana

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The chilapita is named after an important city in Guerrero. The Nahuatl Indian word means river near the chile field. This dish can be served with bean, chicken, sausage or other stuffings .

Total Time:55 minutes

Preparation:30 minutes

Cook Time:20 minutes

Servings:24

Recipe

Ingredients

For the dough:2 1/2 pounds of masa made with Maseca corn flour2 tbsp flour1/2 tsp baking powder1 tsp salt1 1/2 cups of lard1 1/2 cups of vegetable oil

For the stuffing:2 chicken breasts, coked and shredded1 1/2 cups of sour cream1 cup finely chopped avocado24 canned chile chipotle, cut in strips48 slices of white onion, thinly sliced

Directions

1.- Prepare the masa and add the flour, baking powder and salt. knead until the dough is smooth. 2.-Divide the masa into 24 balls, measuring abouth 2 inches in diameter. With your fingers,shape into little baskets or bowls, using a greased bowl as a mold. 3.- Fry dough in lard and oil until dark yellow. Remove and drain in paper towels. 4.- fill with chicken, and garnis with cream, avocado, chipotle strips and onion. Serve hot.

The chilapita is named after an important city in Guerrero. The Nahuatl Indian word means river near the chile field. This dish can be served with bean, chicken, sausage or other stuffings .