Homemade Chalupa
Forget the drive-thru! These homemade chalupas are a revelation, with a super soft, pillowy inside and a perfectly crisp, golden-brown shell. They’re surprisingly simple to make and are the perfect vessel for all your favorite taco night toppings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 15 shells 1x
- Category: Dinner, Main Course
- Cuisine: Tex-Mex
Ingredients
Scale
For the Chalupa Shells:
- 3 cups all-purpose flour
- 1 ½ tbsp baking powder
- 1 tsp salt
- 2 tbsp unsalted butter, melted
- 1 ¼ cups whole milk, warmed
For Classic Toppings:
- 2 cups black beans, rinsed and drained
- 2 cups lettuce, chopped
- 1 cup tomatoes, chopped
- ¾ cup sour cream
- ¾ cup queso sauce
- ¾ cup shredded Pepper Jack or cheddar cheese
Instructions
- Make the Dough: In a large bowl, whisk together the flour, baking powder, and salt. Rub in the melted butter with your fingertips until the mixture resembles coarse crumbs. Slowly stir in the warm milk until a shaggy dough forms.
- Knead and Rest: Turn the dough onto a lightly floured surface and knead for 1-2 minutes until smooth. Place it back in the bowl, cover, and let it rest for 15 minutes. This step is crucial for a tender dough!
- Shape the Shells: Divide the dough into 15 equal balls. On a floured surface, roll each ball into a 5-inch circle. Prick each circle a few times with a fork to prevent it from puffing up completely.
- Fry to Perfection: Heat 1-2 inches of oil in a heavy-bottomed pan over medium heat until it shimmers. Gently place one dough circle in the oil. Fry for about 30 seconds until it puffs slightly.
- Fold and Finish: Using tongs, flip the dough and immediately fold it in half to create the shell shape. Hold it for 30 seconds, then release and continue frying for another 1-2 minutes, flipping as needed, until golden brown and crisp.
- Drain and Assemble: Remove the finished shell and let it drain on a wire rack or paper towel-lined plate. Repeat with the remaining dough. Once all shells are cooked, fill them with your favorite toppings and serve immediately!
Notes
- Tips & Tricks: Don’t overcrowd the pan when frying; cook shells in batches for the best results. The oil is ready when a tiny scrap of dough sizzles and floats instantly.
- Serving Suggestions: Create a “build-your-own” chalupa bar for a fun, interactive meal. These pair wonderfully with Mexican rice, elote (street corn), or a simple cilantro-lime slaw.
- Storage & Reheating: Store leftover shells in an airtight container at room temperature for up to 2 days. To bring back their crispiness, reheat in an oven or air fryer at 350°F (175°C) for 3-5 minutes. Avoid the microwave, as it will make them soft and chewy.
Find it online: https://sabormexicana.com/chalupas/