Homemade Chalupa Recipe
Introduction
Chalupas are a delicious Mexican-inspired treat featuring crispy, golden fried dough filled with savory beef and fresh toppings. Making them at home is easier than you might think, and the result is a warm, satisfying meal that everyone will love.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ounce shortening
- 1 cup milk
- Canola oil, for frying
- 1 pound ground beef, cooked
- Sharp cheddar cheese
- Lettuce
- Diced tomatoes
- Sour cream
- Taco sauce
Instructions
- Step 1: Heat canola oil in a heavy-duty shallow skillet, such as a cast-iron skillet, over medium heat until hot but not smoking.
- Step 2: In a large mixing bowl, combine flour, baking powder, salt, and shortening. Use a fork to mix them well. Pour in the milk and stir with a wooden spoon until the ingredients form a ball of dough.
- Step 3: Turn the dough onto a floured surface and roll it smooth. Shape the dough into a loaf approximately 8 inches long. Cut the loaf in half, then divide each half into fourths to create 8 pieces. Roll each piece into a ball, then flatten each into a circle about 4-5 inches wide.
- Step 4: Using tongs, carefully dip one half of a dough circle into the hot oil. Once the submerged half begins to fry but hasn’t browned, flip it to fry the other half with the remaining dough in the oil. If this technique isn’t important to you, simply fry each side for about 2 minutes until golden brown. Remove fried chalupas and drain on a cooling rack lined with paper towels.
- Step 5: Fill each chalupa with cooked ground beef seasoned with taco seasoning, then top with shredded sharp cheddar cheese, lettuce, diced tomatoes, and a dollop of sour cream. Finish with taco sauce if you like.
Tips & Variations
- For extra flavor, season the ground beef with your favorite taco seasoning or add finely chopped onions and garlic while cooking.
- Try different cheeses such as Monterey Jack or pepper jack for varied tastes.
- If you prefer a lighter option, try baking the dough circles instead of frying.
- Use corn tortillas as a shortcut, frying them gently before filling.
Storage
Store any leftover chalupa shells in an airtight container at room temperature for up to 2 days to keep them crisp. Cooked chalupa fillings can be refrigerated separately for up to 3 days. Reheat the shells briefly in a skillet or oven to restore crispness before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours wrapped tightly in plastic wrap. Allow it to come to room temperature before rolling and frying.
What oil is best for frying chalupas?
Canola oil is recommended for its neutral flavor and high smoke point, which helps achieve a crispy, golden crust without burning.
PrintHomemade Chalupa Recipe
This Homemade Chalupa Recipe creates crispy, golden-fried chalupa shells filled with seasoned ground beef, sharp cheddar cheese, fresh lettuce, diced tomatoes, and topped with sour cream and taco sauce. The dough is simple to prepare and fried to perfection in a skillet for authentic Tex-Mex flavor, making it a perfect meal for taco night or any casual gathering.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 chalupas 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Ingredients
Chalupa Dough
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ounce shortening
- 1 cup milk
- Canola oil, for frying
Filling
- 1 pound ground beef, cooked and seasoned with taco seasoning
- Sharp cheddar cheese, shredded (to taste)
- Lettuce, shredded (to taste)
- Diced tomatoes (to taste)
- Sour cream (to taste)
- Taco sauce (optional, to taste)
Instructions
- Heat the oil: Pour enough canola oil into a heavy-duty shallow skillet, such as a cast-iron skillet, to allow frying. Heat the oil over medium heat until hot but not smoking, about 350°F (175°C).
- Prepare the dough: In a large mixing bowl, combine the all-purpose flour, baking powder, salt, and shortening. Use a fork to mix until the shortening is evenly distributed. Slowly pour in the milk and stir with a wooden spoon until a dough ball forms.
- Roll out the dough: Flour a clean surface and turn the dough onto it. Roll the dough into a smooth loaf about 8 inches long. Divide the dough in half, then cut each half into fourths, resulting in 8 pieces. Roll each piece into a ball, then roll each ball out into a 4-5 inch diameter circle.
- Fry the chalupa shells: Using tongs, carefully place half of a dough circle into the hot oil, allowing it to begin frying. Then, add the other half of the dough circle, flipping as needed so both halves fry together, which creates a slight dip for the chalupa filling. Fry each side for about 2 minutes or until golden brown and crispy. Remove the fried shells and place them on a cooling rack lined with paper towels to drain excess oil.
- Assemble the chalupas: Fill each fried chalupa shell with cooked, seasoned ground beef, shredded sharp cheddar cheese, shredded lettuce, diced tomatoes, and a dollop of sour cream. Drizzle with taco sauce if desired. Serve immediately for the best texture and flavor.
Notes
- Use a cast-iron or heavy-duty skillet for even frying and temperature control.
- Make sure the oil is hot enough before frying to get crispy chalupa shells without absorbing too much oil.
- You can substitute shortening with lard or butter if preferred for a richer flavor.
- Season the ground beef with your favorite taco seasoning for enhanced taste.
- Customize toppings as desired, including adding jalapeños, onions, or guacamole.
- For a lighter version, reduce the oil amount and fry at a slightly lower temperature, making sure to keep stirring to avoid sogginess.
Keywords: chalupa recipe, homemade chalupa, fried chalupa, Mexican fried bread, ground beef chalupa, Tex-Mex recipe, easy chalupa, skillet chalupa
