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.