Authentic Mexican Chalupas
User Reviews
4.8
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Prep Time
11 mins
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Cook Time
11 mins
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Total Time
22 mins
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Servings
4
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Calories
244 kcal
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Course
Main Course, Appetizer
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Cuisine
Mexican
Authentic Mexican Chalupas
Description
This recipe involves frying small corn tortillas in a thin layer of oil until they puff and crisp, forming a boat-like shape that holds fillings. A spoonful of Tomatillo Salsa Verde is spread inside each fried tortilla to add moisture and zesty flavor. The tortillas continue cooking until the edges become crisp without burning.
The filled chalupas are topped with shredded cooked chicken or pork and crumbled queso fresco, a mild, crumbly cheese. Fresh cilantro garnish adds herbaceous brightness. The texture contrast between the crisp tortilla, creamy cheese, and tender meat defines the dish.
Chalupas serve well as snacks, appetizers, or part of a light meal. They are best eaten immediately after cooking to enjoy the texture balance and fresh flavors.
Cooking the tortillas in just enough hot oil to float and crisp them uniformly is key. Use medium to medium-high heat to avoid burning while achieving crispness. Drain on paper towels before assembling to remove excess oil.
Ingredients
- 8 small corn tortillas
- vegetable oil or canola oil, for frying
- 1 cup Tomatillo Salsa Verde on this site, plus extra for serving
- 1 cup queso fresco crumbled
- 2 cups chicken shredded, pulled cooked or pork
- 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
- Eat chalupas shortly after cooking to enjoy their crisp texture and fresh toppings.
- Use a heavy-bottomed skillet and maintain medium to medium-high heat for even frying without burning.
- Drain fried tortillas on paper towels to remove excess oil before filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 244 kcal
% Daily Value*
| Calories | 244kcal | 12% |
| Carbohydrates | 5g | 2% |
| Protein | 24g | 48% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 74mg | 25% |
| Sodium | 683mg | 28% |
| Potassium | 473mg | 10% |
| Sugar | 4g | 8% |
| Vitamin A | 600IU | 12% |
| Vitamin C | 2.1mg | 2% |
| Calcium | 180mg | 18% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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