📝 About This Recipe
Inspired by the iconic fast-food favorite but elevated with artisanal flair, this chalupa features a deep-fried, leavened flatbread that is golden-crisp on the outside and pillowy-soft on the inside. Unlike traditional Mexican chalupas which are often thin and boat-shaped, this version embraces the Tex-Mex 'fry bread' style, piled high with seasoned beef, crunchy vegetables, and a signature creamy sauce. It’s a multi-textural masterpiece that brings the drive-thru experience into your gourmet kitchen.
🥗 Ingredients
For the Chalupa Shells
- 2 cups All-purpose flour (plus extra for dusting)
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable shortening (cold)
- 3/4 cup Milk (warm, about 105°F)
- 2 cups Vegetable oil (for frying)
Seasoned Beef Filling
- 1 pound Ground beef (80/20 lean-to-fat ratio)
- 1 tablespoon Chili powder
- 1 teaspoon Cumin (ground)
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Garlic powder
- 1/4 cup Beef broth
- 1 teaspoon Cornstarch (for thickening)
Toppings and Garnish
- 2 cups Iceberg lettuce (finely shredded)
- 2 pieces Roma tomatoes (diced)
- 1 cup Mexican Blend cheese (shredded (cheddar and monterey jack))
- 1/2 cup Sour cream
- 1/4 cup Fresh cilantro (chopped)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined.
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2
Add the vegetable shortening to the flour mixture. Use a pastry cutter or your fingers to work the shortening into the flour until it resembles coarse crumbs.
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3
Gradually pour in the warm milk while stirring with a wooden spoon until a shaggy dough forms. Knead the dough on a lightly floured surface for 3-5 minutes until smooth and elastic.
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4
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest for 20 minutes. This allows the gluten to relax for a fluffier shell.
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5
While the dough rests, brown the ground beef in a skillet over medium-high heat. Drain excess fat.
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6
Add the chili powder, cumin, paprika, and garlic powder to the beef. Stir in the beef broth mixed with cornstarch. Simmer for 5 minutes until the sauce thickens and coats the meat. Keep warm.
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7
Divide the rested dough into 6 equal portions. Roll each portion into a ball, then use a rolling pin to flatten into a 6-inch circle, about 1/4 inch thick.
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8
Heat the vegetable oil in a heavy-bottomed skillet to 350°F (175°C). The oil should be about 1 inch deep.
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9
Carefully place one dough circle into the hot oil. Fry for 30 seconds until bubbles appear on the surface. Flip the dough.
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10
Immediately use tongs to gently fold the dough in half to create a taco shape, holding it open slightly so the center cooks. Fry for 1-2 minutes per side until golden brown and puffed.
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11
Drain the shells on a wire rack or paper towels to maintain crispness.
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12
To assemble, spoon a generous portion of seasoned beef into the center of each warm shell.
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13
Top with shredded cheese (so it melts slightly against the hot meat), followed by shredded lettuce, diced tomatoes, a dollop of sour cream, and a sprinkle of cilantro.
💡 Chef's Tips
Don't over-knead the dough or the shells will be tough rather than fluffy. Ensure your oil is at the correct temperature (350°F); if it's too cool, the dough will soak up oil and become greasy. Prick the dough circles with a fork a few times before frying if you want a flatter, more uniform shell. Resting the dough is a non-negotiable step; it ensures the shells don't shrink back when rolled out. Substitute ground beef with shredded rotisserie chicken or black beans for a quick variation.
🍽️ Serving Suggestions
Serve alongside a side of Mexican street corn (Elote) rubbed with lime and cotija. Pair with a cold Hibiscus Iced Tea (Agua de Jamaica) or a crisp Lager. Provide a variety of hot sauces ranging from mild verde to spicy habanero. Serve with a side of cilantro-lime rice and slow-cooked pinto beans. A side of chunky guacamole with salted lime chips makes for the perfect appetizer.