Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
4.84
from
36
votes
Authentic Mexican Chalupas
Chalupas bear very little resemblance to the behemoth's hawked by Taco Bell. This authentic Mexican chalupa recipe is from my friend Aurora who hails from Puebla, Mexico!
Course
Appetizer, Main Course
Cuisine
Mexican
Keyword
chalupas
Dietary Restrictions
Egg Free
Prep Time
11
minutes
minutes
Cook Time
11
minutes
minutes
Total Time
22
minutes
minutes
Servings
4
Calories
244
kcal
Author
Lisa Lotts
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
Instructions
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
They are best eaten as soon as they're cooked.
Nutrition
Calories:
244
kcal
|
Carbohydrates:
5
g
|
Protein:
24
g
|
Fat:
13
g
|
Saturated Fat:
5
g
|
Cholesterol:
74
mg
|
Sodium:
683
mg
|
Potassium:
473
mg
|
Sugar:
4
g
|
Vitamin A:
600
IU
|
Vitamin C:
2.1
mg
|
Calcium:
180
mg
|
Iron:
0.7
mg