Chalupas
Chalupas are a classic Mexican street food snack that are crispy, savory, and fun to eat. This chalupa recipe steps away a bit from the traditional tostada-style serving, and instead fills the fluffy fried shell with ground beef, black beans, onion, cotija, and homemade salsa verde for a taco-style treat. Skip the drive-through this hearty, versatile snack is not only worth making at home, but is surprisingly easy.
Prep Time: 20mins
Cook Time: 50mins
Yields: 6
Ingredients
Salsa Verde
- 4 medium tomatillos, husked
- 1/2 small jalapeño, seeds removed
- 1/2 white onion, coarsely chopped
- 2 cloves garlic
- 1 Tbsp. fresh cilantro leaves
- 1 Tbsp. fresh lime juice
- 1/2 tsp. kosher salt
Ground Beef
- 1 Tbsp. neutral oil
- 2 cloves garlic, finely chopped
- 1 lb. (85% lean) ground beef
- 1 tsp. kosher salt
- 1/2 tsp. chili powder
- 1/2 tsp. dried Mexican oregano
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
Chalupas
- 1 3/4 cups (210 g.) all-purpose flour
- 3/4 cup (70 g.) masa harina
- 1 1/2 tsp. baking powder
- 1 1/4 tsp. kosher salt
- 2 Tbsp. cold unsalted butter, cut into pieces
- 3/4 cup plus 1 tbsp. milk
- Vegetable oil, for frying (about 4 c.)
- 1/2 cup black beans
- 1/4 cup chopped white onion
- 1/4 cup crumbled cotija
- Fresh cilantro leaves, for serving
Directions
Salsa Verde
Step 1
Arrange a rack in upper third of oven; preheat to 400°. Line a small baking sheet with foil. Place tomatillos on prepared sheet.
Step 2
Roast tomatillos until softened and slightly charred, about 25 minutes. Let cool 5 minutes.
Step 3
In a blender, pulse tomatillos, onion, garlic, cilantro, lime juice, and salt until smooth. Transfer to a medium bowl; set aside until ready to use.
Ground Beef
Step 1
While tomatillos roast, in a medium skillet over medium-high heat, heat oil. Cook garlic, stirring frequently, until fragrant, about 2 minutes.
Step 2
Add ground beef, salt, chili powder, oregano, coriander, and cumin. Cook, breaking up meat with a spoon, until browned, 6 to 8 minutes; set aside until ready to use.
Chalupas
Step 1
In a large bowl, combine flour, masa, baking powder, and salt. Add butter and mix with your fingertips to incorporate until small pebbles form. Slowly stir in milk until a dough begins to form. Using your hands, shape dough into a ball. Cover bowl with plastic wrap and let rest 10 minutes.
Step 2
Into a medium heavy skillet, pour oil to a depth of 1″. Heat over medium heat until a deep-fry or instant-read thermometer registers 325°.
Step 3
Divide dough into 6 (2.8-oz.) pieces. Roll each piece to a 5″ to 6″ circle. Dock or prick each piece with a fork to prevent air bubbles. Using tongs, lower one-half of one circle into oil. Fry until shell is firm and holds its shape, 5 to 10 seconds. Release half you’re holding with tongs into oil—it should fold into a taco shell shape. Continue to fry, turning once, until golden brown, 2 to 3 minutes per side. Transfer to paper towels to drain. Repeat with remaining dough.
Step 4
Build chalupas with salsa verde, beef, beans, onion, cotija, and cilantro.
Storage
Chalupas are best eaten right away, but you can save the shells for up to 2 days in a resealable bag and reheat in a 350° oven.