The Pioneer Woman Tasty Kitchen
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Mexican Chalupa

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

A real deal chalupa, very similar to a taco, but a homemade widened shell. Stuff it however you would like.

Ingredients

  • 1 whole Fresh Corn Tortilla
  • ¼ cups Warmed Black Refried Beans
  • 1 Tablespoon Cotija Cheese
  • ¼ cups Cooked, Shredded Chicken
  • ¼ cups Shredded Lettuce
  • ¼ cups Pico De Gallo
  • ¼ cups Shredded Cheese
  • 2 cups Cooking Oil For Frying

Preparation

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.

One Comment

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strandjss on 1.23.2014

This sounds aMAZing. I always loved the Baja Chalupas at Taco Bell and this looks similar.

2 Reviews

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Joyce on 5.31.2015

SO glad to finally see someone give a recipe for hard tacos that actually uses a REAL corn tortilla fried fresh; it’s the only way to go. I have never liked the taste of the premade “taco” shells used by everyone these days; they taste exactly like cardboard. Way to go Dax!

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justmelane on 2.2.2014

These are easy and very good.

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