Shredded Pork Chalupas
The pastry for these little tarts is made with corn flour and cheese. Place an assortment of toppers in small bowls next to the meat-filled chalupas to let guests add their own toppings.
Prepare meat mixture as directed through Step 4. Place shredded meat and cooking liquid in separate storage containers. Cover and chill for up to 3 days or freeze for up to 1 month. Thaw in the refrigerator for 1 to 2 days. To reheat thawed meat, transfer to a large skillet; cook and stir over medium heat until heated through, adding some of the reserved cooking liquid as needed to moisten. For chalupas, prepare as directed through Step 3. Cool on baking sheet. Place in an airtight storage container; store at room temperature for up to 2 days or freeze for up to 1 month. Thaw at room temperature. Preheat oven to 350°F. Return chalupas to baking sheet. Bake, uncovered, for 8 to 10 minutes or until heated through. Cool on baking sheet. Use immediately or place in an airtight container and store at room temperature for up to 2 days. To serve, preheat oven to 350°F. Meanwhile, return chalupas to baking sheet. Bake, uncovered, for 8 to 10 minutes or until heated through.