Mexican Chalupa

When someone mentions chalupa, some of you might immediately direct your attention to what Taco Bell defined as their chalupa. I’ll admit, I have never tried a Taco Bell chalupa, for a variety of reasons, but the chalupa has always intrigued me. Sure, at the end of the day the chalupa eats like a taco, and boy is it ever a freaking amazing one at that. So skip the Taco Bell, and make your own. Trust me, my wife and kids devoured these chalupas.

Chalupa Recipe

Your Spanish/Mexican lesson for the day is that chalupa means a small boat, hence the shape of the tortilla.

You can stuff your chalupa anyway you desire, but my family is hooked on my chipotle chicken, seriously addicted, so we went that route, along with an array of items such as homemade black refried beans, pico de gallo, cheese, and shredded lettuce.

Let’s get started.

Ingredients:

  • corn tortillas
  • refried beans
  • cooked chicken
  • shredded cheese
  • Cotija cheese
  • pico de gallo
  • Shredded Lettuce
  • 2 cups of cooking oil

Again, this is the route I went with creating my chalupas. However you like your tacos, go that route. The trick here, is to get a formed tortilla boat. That is what I taught my son, and after a couple of him, he got a bit intimidated as a bit of hot oil jumped up and tagged his arm. Let’s just say I finished the rest of them, no big deal.

Start by having all of your ingredients prepared. Next, heat a small skillet, adding in the oil. Heat the oil to about 350 degrees. You can test the oil a few ways. One by testing a small part of a tortilla, an oil thermometer, or sometimes the smell or look of it.

How to make a chalupa

Now frying these tortillas will go quick, about a minute per tortilla, and my trick is to take a couple pieces of silverware, or use a piece of silverware along with a pair of tongs, and when you insert the tortilla into the oil, gently bring up both sides, loosely, to form a wide boat shape. Use the tongs to carefully move the tortilla around in the oil until crisp, again, about one minute. Use the tongs, lifting up the tortilla, and let any excess oil drain, then place onto a paper lined plate until you are ready to serve. Repeat with as many chalupas as you would like.

[videojs mp4=”http://www.simplecomfortfood.com/wp-content/uploads/2014/01/tortillas.mp4″]

To serve, take a chalupa shell, smother with the black refried beans, top with cotija cheese, the chicken, lettuce, pico de gallo, and shredded cheese. Dig in. I’m not listing how much of what to put it because everyone loads their taco differently. You know what you like, so go in that direction.

These were, in my opinion, way better than any hard shell taco you would by from the store. There was a freshness about everything that had us coming back for more. Let’s just say my oldest took down like four of them, they were that good. I hope you enjoy.

Mexican Chalupa
Author: 
Recipe type: Tacos
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • corn tortillas
  • refried beans
  • cooked chicken
  • shredded cheese
  • Cotija cheese
  • pico de gallo
  • Shredded Lettuce
  • 2 cups of cooking oil
Instructions
  1. Again, this is the route I went with creating my chalupas. However you like your tacos, go that route. The trick here, is to get a formed tortilla boat. That is what I taught my son, and after a couple of him, he got a bit intimidated as a bit of hot oil jumped up and tagged his arm. Let’s just say I finished the rest of them, no big deal.
  2. Start by having all of your ingredients prepared. Next, heat a small skillet, adding in the oil. Heat the oil to about 350 degrees. You can test the oil a few ways. One by testing a small part of a tortilla, an oil thermometer, or sometimes the smell or look of it.
  3. Now frying these tortillas will go quick, about a minute per tortilla, and my trick is to take a couple pieces of silverware, or use a piece of silverware along with a pair of tongs, and when you insert the tortilla into the oil, gently bring up both sides, loosely, to form a wide boat shape. Use the tongs to carefully move the tortilla around in the oil until crisp, again, about one minute. Use the tongs, lifting up the tortilla, and let any excess oil drain, then place onto a paper lined plate until you are ready to serve. Repeat with as many chalupas as you would like.
  4. To serve, take a chalupa shell, smother with the black refried beans, top with cotija cheese, the chicken, lettuce, pico de gallo, and shredded cheese. Dig in. I'm not listing how much of what to put it because everyone loads their taco differently. You know what you like, so go in that direction.
  5. These were, in my opinion, way better than any hard shell taco you would by from the store. There was a freshness about everything that had us coming back for more. Let’s just say my oldest took down like four of them, they were that good.

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

One thought on “Mexican Chalupa

  1. Thank you for your recipe. Been looking for what to serve mine with. I used pork, but I am intrigued by the chicken. Going to try it next.

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