Move over, Taco Bell—there’s a new chalupa favorite in town.
If you’re anything like the general public that lives in the United States, you can credit your first introduction to a chalupa, as well as anything you might know about or associate with them, to Taco Bell. The chalupa uses a fried shell—traditionally made of masa—and loads the puffy bread with shredded meat, onions, and cotija cheese as well as accoutrements like salsa. Of course, Taco Bell’s chalupas are less authentic and feature a shredded cheese blend and beef that—well—looks like the kind you’d expect as a fast food restaurant. I’m not knocking Taco Bell (it’s delicious), but this recipe is a more authentic Tex-Mex version of the chalupa.
When chalupas made their way from Mexico to Texas, they became flat instead of curved (similar to a tostada), so that’s what we’ll be doing here. We’ll be using regular corn tortillas and loading up on traditional toppings like creamy guacamole, salty queso fresco, and fresh lettuce and tomato.
Where do chalupas come from?
Chalupas are believed to have originated from Mexico’s south-central region, specifically in Hidalgo, Puebla, Guerrero, and Oaxaca. The crispy masa shells resemble flat-bottomed boats, garnering the name chalupa (which means “canoe” in Spanish). Making them involves multiple intricate techniques, such as grinding down the corn for the tortillas themselves and preparing every filling element from scratch.
How do I store leftovers?
It’s best to store the chalupa shells and filling separately. To store the chalupa shells, place them in an airtight container or Ziploc bag and refrigerate them for up to 5 days. When you’re ready to use them, heat them in the oven at 200°F for approximately 5 minutes, until completely warmed through. Store any toppings you’ve prepped in an airtight container in the fridge. Shredded cooked chicken breast will stay good for up to 4 days.
Serving suggestions
For alternative toppings, try Fajita Veggies, Chipotle Pinto Beans, Chimichurri Sauce, Corn Salad, Pico De Gallo, and Queso Blanco. For a more protein-packed alternative, try the shrimp in these Shrimp Tacos. Top it off with a final flourish of Tomatillo Salsa for a little kick. The more flavor, the better, when it comes to chalupas.
Ingredients
- Vegetable oil enough for shallow frying
- 8 small corn tortillas
- 1 cup tomatillo salsa verde
- 2 cups shredded cooked chicken breast
- 1 cup shredded lettuce
- 1 cup crumbled queso fresco
- Chopped fresh cilantro for garnish
- Guacamole for serving (optional)
- Diced tomatoes for serving (optional)
Instructions
- Pour enough vegetable oil in a heavy skillet to cover the bottom about 1/4 inch deep. Heat over medium-high until the oil is hot but not smoking.
- Gently place one corn tortilla into the hot oil. Fry for about 1 minute until bubbles form along the edges, then flip it to fry the other side until crisp and lightly browned. Remove the tortilla and drain on paper towels. Repeat with remaining tortillas.
- Spread about 2 tablespoons of tomatillo salsa verde on each fried tortilla. Top with shredded chicken, shredded lettuce, and crumbled queso fresco. Garnish with fresh cilantro and additional preferred toppings.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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