Authentic Mexican Chalupas

When you think of classic Mexican food, tacos, burritos and salsas, probably come to mind. However, Chalupas also deserve a seat at the table. This chalupa recipe is easy to make down to the crispy chalupa shell; if you like authentic Mexican recipes, this one’s a winner.

Are chalupas really Mexican?

Yes. Although, this probably isn’t what you imagine when you think of chalupas, right?  

I get it. Taco Bell’s chalupa looks nothing like this.

That’s because the popular fast food chain has made a business of transforming classic Mexican dishes into ridiculously over-stuffed renditions of the originals.

Chalupas Mexicanas

This chalupa recipe appears sparse by comparison.  That’s ok.  These are real-deal Mexican Chalupas, and they’re delicious.

How do I know?  My friend and collaborator, Aurora, who hails from the Mexican state of Puebla shared her chalupa recipe with me and she knows a thing or two about authentic Mexican cooking.  

Aurora runs Aurora’s Mexican Kitchen and teaches classes focused on authentic Mexican recipes on Saturdays at her kitchen in Delray Beach.

When I say authentic, I mean it.  Aurora grinds her own corn for tortillas (and incidentally for her chalupa shells).  

Every dish from her kitchen is made from scratch and based on the food and traditions she grew up with in Mexico.  Her food is straightforward to prepare — once you know what to do.  Like these chalupas…

Why are chalupas called chalupas?

Chalupas (Txalupas) are small flat-bottomed boats commonly used as a water-taxi or shalups propelled by rowing with oars or polling.

Chalupas (the Mexican food) have crispy masa shells that, when fried in hot oil, curl up slightly to resemble the boat’s hulls, which is how they got their name.  

In this chalupa recipe, they do double duty acting as a “vessel” for salsa and other toppings.

What’s In A Chalupa?

Traditionally, chalupas are filled with salsa while they’re being fried. You can use traditional red salsa, but I prefer Aurora’s salsa verde. 

For traditional Mexican chalupas, lightly top the crispy shells with any of the following:

• Queso Fresco
• Shredded Lettuce
• Fresh Cilantro
• Shredded Chicken or Pork

What are chalupa shells made of?

Chalupa shells are traditionally made from masa dough, formed around the outside of a shallow concave form and fried.

For simplicity’s sake,  and because I don’t expect you to go through the nixtamalization process, I’ve opted for corn tortillas in this recipe.

How to make chalupas at home

1. Add about 1/4″ of vegetable or canola oil to a heavy bottomed, medium-sized skillet and heat over medium-high heat.
2. When the oil is hot but not quite smoking, rest a corn tortilla onto the hot oil to fry (it will float like a boat).
3. Cook the tortilla for about a minute before spreading a few tablespoons of salsa onto the top and cook for 2-3 minutes until crispy around the edges.
4. (It’s ok if some oil mixes with the salsa; however, you don’t want to cover it entirely with the hot oil.

How to tell when chalupas are cooked

When the shells are crispy around the edges, use a slotted spoon or spider to gently transfer them to a sheet pan lined with paper towels to absorb the excess oil.

Don’t they look delicious? Let me say that, at this point, they smell pretty awesome too! 

What to serve on fried chalupas?

After the tortillas are fried, dress them how you like.  

Traditionally, they use simple toppings, like queso fresco, scattered cilantro and shredded lettuce. Some queso fresco and cilantro make a perfect snack.

For a more substantial chalupa recipe try some of these combos after they’ve been fried with the salsa:

Variations:

• Chicken chalupas – top with your favorite salsa and add shredded rotisserie chicken, diced tomatoes and cheese.
• Cheesy chalupa – Add grated Oaxaca cheese at the last minute they’re frying. The cheese will melt and get oozy.
• Steak chalupa – Add thin strips of steak and guacamole to the just fried chalupas. Top with queso fresco and fresh cilantro.
• Beef chalupa – Brown ground beef with onion, cumin and chili powder (or use taco seasoning mix) and top the fried chalupas with a scoop of the beef mixture. Garnish with diced tomatoes, grated cheddar cheese and sour cream.
• Black bean chalupa – Saute diced onions and black beans in a skillet and season with cumin and chili powder, kosher salt and black pepper. Add several spoonfuls to the crisped chalupa shells adn top with pico de gallo and queso fresco for a vegetarian chalupa recipe.

FAQ’s

More Mexican recipes:

• Amazing Tinga Style Pork Tacos
• Authentic Spicy Salsa Verde
• Creamy Avocado Tomatillo Salsa
• Chicken Soft Tacos with Fresh Tomatillo Salsa
• Tangy Garlic Lime Shrimp Tacos
• Pork Chile White Bean Enchiladas

Mexican Inspired Cocktails:

• Spicy Passion Fruit Margarita
• Sparkling Cara Cara Margaritas
• Spicy Cucumber Kiwi Margarita
• Pineapple Mint Mojito

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