📝 About This Recipe
Experience the ultimate crunch with these authentic Tex-Mex chalupas, featuring a boat-shaped fried masa shell that serves as the perfect vessel for savory toppings. Unlike a standard taco, the chalupa is defined by its thick, pillowy yet crisp dough that creates a delightful textural contrast with the juicy, spiced ground beef and cool, fresh garnishes. This recipe captures the heart of Southwestern comfort food, delivering a vibrant explosion of cumin, chili, and melted cheese in every bite.
🥗 Ingredients
The Masa Dough
- 2 cups Masa Harina (corn flour, preferably Maseca brand)
- 1 1/2 cups Warm Water (plus more as needed for consistency)
- 1/2 teaspoon Salt
- 2 cups Vegetable Oil (for deep frying)
Savory Beef Filling
- 1 pound Ground Beef (80/20 lean-to-fat ratio for best flavor)
- 1/2 cup Yellow Onion (finely diced)
- 2 cloves Garlic (minced)
- 1 tablespoon Chili Powder
- 1 teaspoon Ground Cumin
- 1/2 cup Beef Broth (to keep the meat moist)
The Toppings
- 1 can Refried Beans (15 oz, warmed)
- 1 1/2 cups Cheddar and Monterey Jack Cheese (shredded)
- 2 cups Iceberg Lettuce (finely shredded)
- 2 pieces Roma Tomatoes (diced)
- 1/2 cup Sour Cream (for drizzling)
- 1/4 cup Pickled Jalapeños (optional, for heat)
👨🍳 Instructions
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1
In a large mixing bowl, combine the masa harina and salt. Gradually pour in the warm water while mixing with your hand until a soft, pliable dough forms that doesn't stick to your fingers.
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2
Divide the dough into 8-10 equal-sized balls, roughly the size of a golf ball. Cover them with a damp cloth to prevent drying out.
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3
Using a tortilla press or a heavy skillet lined with parchment paper, flatten each ball into a 5-inch circle, about 1/4 inch thick—slightly thicker than a standard tortilla.
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4
In a large skillet over medium-high heat, brown the ground beef with the diced onions. Cook until the beef is no longer pink, about 6-8 minutes.
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5
Add the minced garlic, chili powder, and cumin to the beef. Stir for 1 minute until fragrant, then pour in the beef broth. Simmer on low for 10 minutes until the liquid is mostly absorbed.
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6
While the meat simmers, heat 2 cups of vegetable oil in a deep frying pan to 350°F (175°C).
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7
Carefully slide one masa circle into the hot oil. Let it fry for 30 seconds, then use metal tongs or a spatula to gently fold it in half, creating a 'U' shape. Do not press it completely flat; leave space for fillings.
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8
Fry each side for 1-2 minutes until golden brown and rigid. The exterior should be crisp while the interior remains slightly soft.
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9
Drain the fried chalupa shells on a wire rack or paper towels to remove excess oil.
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10
To assemble, spread a generous tablespoon of warm refried beans into the bottom of each shell to act as an adhesive.
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11
Layer in a scoop of the seasoned ground beef, followed by a sprinkle of shredded cheese while the meat is still hot so the cheese melts slightly.
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12
Top with shredded lettuce, diced tomatoes, a dollop of sour cream, and jalapeños if desired. Serve immediately while the shells are at peak crunch.
💡 Chef's Tips
If the masa dough cracks when pressing, it is too dry; add water one tablespoon at a time until it is smooth. Use a thermometer to keep your oil at 350°F; if it's too cold, the shells will be greasy, and if it's too hot, they will burn before cooking through. For an extra flavor boost, mix a little lime juice and chopped cilantro into your shredded lettuce before topping. If you are short on time, you can use store-bought flat tostada shells, but the homemade fried 'U' shape is what makes it a true chalupa. Avoid overfilling the shells, as the weight can cause the crispy masa to break during the first bite.
🍽️ Serving Suggestions
Pair with a cold Mexican lager or a tart Hibiscus (Jamaica) iced tea. Serve alongside Mexican street corn (elote) rubbed with lime and cotija cheese. A side of cilantro lime rice and slow-cooked black beans makes this a full feast. Offer a variety of salsas, from a mild salsa verde to a smoky chipotle red sauce, on the side. Finish the meal with cinnamon-dusted sopapillas for a traditional Tex-Mex dessert experience.