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.
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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.
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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
- Add about 1/4″ of vegetable or canola oil to a heavy bottomed, medium-sized skillet and heat over medium-high heat.
- 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).
- 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.
- (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
Mexican Chalupas are fried with salsa, then drained and garnished with other toppings.
Tacos are typically made with curved corn tortilla shells (either hard or soft shells) and filled with toppings (salsa is usually one of the last toppings).
No. Tostadas are crispy flat tortillas that aren’t garnished with anything until they’re fried. Salsa is one of the last toppings.
No. They’re better when eaten fresh because the chalupas are fried with the salsa verde, and the shells become soft after sitting for a while.
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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Authentic Mexican Chalupas
SPECIAL EQUIPMENT:
- heavy bottomed skillet for frying
INGREDIENTS:
- 8 small corn tortillas
- vegetable or canola oil for frying
- 1 cup tomatillo salsa verde on this site, plus extra for serving
- 1 cup queso fresco crumbled
- 2 cups pulled cooked chicken or pork shredded
- cilantro for garnish
DIRECTIONS:
- In a heavy-bottomed medium skillet (that a flat tortilla can fit into), add about 1/4″ of canola oil. Set over medium to medium-high heat.
- When the oil is hot but not smoking, rest a tortilla (it will float- like a boat) and let it cook for about a minute until bubbling.
- Spoon 2 tablespoons of salsa into the center of the tortilla and gently spread it around, but not quite to the edge.
- Continue to cook for 2-3 minutes or until the tortilla edges and bottom are crisp. It’s ok if a little hot oil touches the salsa.
- Transfer the chalupa to a tray lined with paper towels to drain. Continue this method with the rest of the tortillas.
- Divide the chicken or pork and queso fresco over the chalupas. Garnish with cilantro and extra salsa verde if desired.
NOTES:
NUTRITION:
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These authentic mexican chalupas have me drooling. So glad to know what an authentic chalupa actually is and that it has my favorite salsa verde on it.
This recipe was surprisingly easy and delicious, indeed! I won’t be going to my local fast food chain for these any longer!
There is nothing like a freshly fried corn tortilla. I’m so glad to know that chalupas are so much better than Taco Bell had me thinking they are! These look so delicious!
I love Authentic Mexican foods and this one is wonderful. SO easy to make with perfect instructions.
I appreciate that Heidy — it’s worth making for sure!
My parents are from Hidalgo, mx. And as a little girl we ate chalupas when we visited there. They are as you describe them but we added melty cheese and onions so delicious. Just made them last week!
Thanks for sharing, Teresa! We don’t make them often, but when we do… YUM!
I’ve been craving a home-cooked Mexican meal and was browsing for some different ideas and came across your chalupa recipe, ?plan on making it today I’ve already given it five stars in advance cuz I can just tell that is certainly going to be what it deserves! Totally mouth-watering as I write this review wishing it wasn’t just 9:30 in the morning so that I could take off in a sprint to the kitchen and begin LOL. thank you so much for the amazing recipe I am positive it will not disappoint!
I’m from Puebla,México and these chalupas are close, but we never add cilantro as a topping.
Noted. Thanks for your input!
It’s funny how territorial we can get over food items, isn’t it? I don’t claim to have the Mexican heritage that led me to this recipe, but my source comes from Puebla, Mexico and has her own cooking school… so I’m just sayin’…
When I grew up in Los Angelos back in the ’60s, we ate these with ground beef topping at least 3 times a week for school lunch. They were called Tostados, as they were fried corn tortillas. Chalupas were fried flour tortillas. But it depends as well on what states in Mexico one is talking about – from omelets to thin or thick tortillas. I’ll eat them no matter what they are called. If I’m looking at a menu, I hope for a picture usually though. I prefer the fried thin corn tortilla.
I’ve had tostadas before — when we were in Playa Del Carmen, Mexico — they were topped with fresh seafood and finely diced onion, peppers and lime juice– divine. I’m with you, though — I’ll eat them no matter what the name!
I was searching for this recipe and this was the first one I clicked on and I’m def making these. I was just in puebla! How ironic. And while I was there I was obsessed with these!
How was the trip? I’ve never been to Puebla — only heard stories from my friend, Aurora.
I love how easy this looks, and delicious too!
I love how easy this looks and you can add delicious toppings! I love mexican food, Aurora sounds like a good friend to have around 🙂
Beautifully done. I love the photos, tutorial and recipe. I can’t wait to try these. I was surprised to see that the sauce was spooned onto the tortilla while still frying!
So was I! But it works! Who knew?
I can’t even remember the last time I’ve seen chalupas on a menu. Now I’m craving a chalupa!
There is nothing better than crispy chalupa. I absolutely love corn tortillas, they’re my vehicle of choice or Mexican food. I cannot wait to make these!
Please let me know how you like them!
I love salsa verde so I’m sure I will love these chalupas. I need to try your recipe.
My husband is a chalupa fan…he would love these so much!
Oh my gosh, I bet those are so good with homemade tortillas.
She grinds her own flour? Wow, I’ll bet that makes them so delicious. These babies look so good fresh and warm with some melty cheese!
Yes, Aurora is the real deal when it comes to Mexican cooking! I’ve learned so much from her!
I love how easy this looks, and delicious too! Perfect for Cinco de Mayo!
UNLIKE Taco Bell’s “chalupas”, yours look absolutely DELICIOUS. I love the idea of adding the salsa to the tortilla while it’s still frying. And what a great way to use up leftover cooked meat! Beautiful recipe!
Thanks, Michelle! These are delicious — and so easy to make… I will never make a run for the border again!