Mexican Chalupa

This is the route I followed when creating my chalupas. However you like your tacos, go that route. The above amount is for 1 chalupa. Multiply ingredients depending on the size of group you are feeding.

Start by having all of your ingredients prepared. Next, heat a small skillet over medium heat and cover the bottom of the skillet with the oil. Heat the oil to about 350 F. You can test the oil a few ways. Either put a small part of a tortilla in and when it sizzles, the oil is ready; or use an oil thermometer; or sometimes you can tell by the smell or look of it.

Now frying these tortillas will go quick, about a minute per tortilla. My trick is to take a couple pieces of silverware, or use a piece of silverware along with a pair of tongs, and when you insert the tortilla into the oil, gently bring up both sides to form a wide boat shape. Use the tongs to carefully move the tortilla around in the oil until crisp. Again, this will take about one minute. Use the tongs and lift up up the tortilla, and let any excess oil drain back into the skillet. Then place onto a paper towel-lined plate until you are ready to serve. Repeat with as many chalupas as you would like.

To serve, take a chalupa shell, smother with the black re-fried beans, top with cotija cheese, the chicken, lettuce, pico de gallo and shredded cheese. Dig in. Amounts of ingredients may vary because everyone loads their taco differently. You know what you like, so go in that direction.

These were, in my opinion, way better than any hard shell taco you would buy from the store. There was a freshness about everything that had us coming back for more. Let’s just say my oldest wolfed down like four of them. They were that good. I hope you enjoy.