Homemade Mexican Chalupas Recipe

Now you can make your own homemade chalupas with just a few simple ingredients! These crispy yet soft taco shells are perfect for stuffing with your favorite toppings like ground beef, shredded chicken, cheddar cheese, lettuce, diced tomatoes, and sour cream. Whether for taco night or a special treat, these chalupas are sure to be a hit!

Why You’ll Love This Recipe

• Crispy Yet Soft Shells: A perfect balance of crunch and chewiness.
• Easy to Customize: Fill with your favorite taco toppings.
• Simple Ingredients: Made with pantry staples.
• Better Than Fast Food: Fresh, homemade, and full of flavor.
• Perfect for Any Occasion: Great for weeknight dinners, parties, or casual meals.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chalupa Shells:

• 2¼ cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 ounce shortening
• 1 cup milk
• Canola oil (for frying)

For the Filling:

• 1 lb ground beef, cooked (or use shredded chicken)
• 1 cup sharp cheddar cheese, shredded
• 1 lettuce, shredded
• 1 tomato, diced
• 1 sour cream
• Taco sauce (for drizzling)

Directions

1. Make the Chalupa Dough:

1. In a mixing bowl, whisk together flour, baking powder, and salt.
2. Cut in the shortening using a pastry cutter or fork until the mixture resembles coarse crumbs.
3. Gradually add the milk, mixing until a soft dough forms.
4. Knead the dough on a lightly floured surface for about 5 minutes until smooth.
5. Cover and let the dough rest for 10 minutes.

2. Shape and Fry the Chalupa Shells:

1. Divide the dough into 8 equal portions and roll each piece into a round, flat disc about ¼ inch thick.
2. Heat about 1 inch of canola oil in a deep skillet over medium heat.
3. Fry each dough round one at a time, cooking for 30-45 seconds per side until golden brown and puffed.
4. Using tongs, carefully fold the shell in half while frying to create the taco shape.
5. Drain on paper towels and repeat with the remaining dough.

3. Prepare the Filling:

1. Cook the ground beef in a skillet over medium heat, seasoning to taste. Drain excess grease.
2. Chop the lettuce and tomatoes, and shred the cheese.

4. Assemble the Chalupas:

1. Fill each chalupa shell with cooked ground beef (or shredded chicken).
2. Add shredded cheddar cheese, lettuce, diced tomatoes, and a dollop of sour cream.
3. Drizzle with taco sauce and serve immediately.

Servings and Timing

• Servings: 8 chalupas
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Variations

• Spicy Version: Add jalapeños or use spicy taco seasoning.
• Bean Chalupas: Replace meat with refried or black beans for a vegetarian option.
• Cheesy Chalupas: Stuff the shells with cheese before frying for a melty, cheesy interior.
• Guacamole Addition: Add guacamole or avocado slices for extra creaminess.
• Taco Bell-Style: Top with diced onions and a drizzle of nacho cheese sauce.

Storage/Reheating

• Refrigeration: Store leftover chalupa shells in an airtight container for up to 3 days.
• Freezing: Freeze cooked shells for up to 1 month. Reheat in the oven before serving.
• Reheating: Warm the shells in a 350°F (175°C) oven for 5-7 minutes to restore crispness.

FAQs

Can I bake the chalupa shells instead of frying?

Yes! Bake at 375°F (190°C) for 12-15 minutes until golden brown.

What’s the best meat for chalupas?

Ground beef, shredded chicken, or even pork carnitas work great.

Can I use corn flour instead of all-purpose flour?

This recipe works best with all-purpose flour for a softer texture.

How do I keep chalupa shells crispy?

Let them drain on paper towels and store in a warm oven until serving.

Can I make the dough ahead of time?

Yes! Store the dough in the fridge for up to 24 hours before rolling and frying.

Can I make mini chalupas?

Absolutely! Just divide the dough into smaller portions before rolling.

How do I get the perfect fold when frying?

Use tongs to gently hold one side down until the shell holds its shape.

What can I serve with chalupas?

Refried beans, Mexican rice, or chips and salsa pair perfectly.

Can I use pre-made taco shells?

Yes, but homemade shells taste much better and have the perfect texture.

Are chalupas the same as gorditas?

No, gorditas are thicker and grilled, while chalupas are thinner and fried.

Conclusion

Homemade Mexican Chalupas are a delicious, crispy, and customizable meal that’s perfect for any occasion. Whether you prefer classic ground beef, shredded chicken, or a vegetarian twist, these homemade chalupa shells will take your taco night to the next level. Try them today and enjoy an authentic Mexican-style dish right at home!

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