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Restaurants›El Saltillo | Mexican Restaurant›Chalupa Recipe

Chalupa Recipe

Name: El Saltillo | Mexican Restaurants Chalupa Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 count corn tortillas (6-inch); 1 cups vegetable oil; 1 tsp salt; 2 cups cooked pinto or black beans; 0.25 cups onion, finely chopped; 1 tsp garlic, minced; 2 tbs vegetable oil or lard; 0.5 tsp ground cumin; 0.5 tsp salt; 0.25 cups water or reserved bean liquid; 2 cups lettuce, shredded (iceberg or romaine); 2 count roma tomatoes, seeded and diced; 1 cups shredded cheddar or Mexican blend cheese; 2 tbsp green onions, thinly sliced; 2 tbsp pickled jalapeños (optional), sliced; 2 count ripe avocados; 1 tbs lime juice (about 1 lime); 2 tbsp red onion, very finely chopped; 2 tbsp cilantro, chopped; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 tsp serrano or jalapeño, minced (optional); 2 tbs hot sauce or salsa; 0.25 cups cotija or queso fresco, crumbled

Inspired by El Saltillo | Mexican Restaurant

Time45m

Serves4

Tostada tortilla, topped with beans, lettuce, tomatoes, and guacamole.

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Ingredients

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Tostada shell

4 count corn tortillas (6-inch)

1 cups Tuscany sunflower oil

1 tsp Celtic sea salt

Refried beans

2 cups cooked pinto or black beans

1/4 cups Onion, finely chopped

1 tsp Garlic, minced

2 tbs vegetable oil or lard

1/2 tsp Ground cumin

1/2 tsp Celtic sea salt

1/4 cups water or reserved bean liquid

Toppings

2 cups lettuce, shredded (iceberg or romaine)

2 count roma tomatoes, seeded and diced

1 cups shredded cheddar or Mexican blend cheese

2 tbsp green onions, thinly sliced

2 tbsp pickled jalapeños (optional), sliced

Guacamole

2 count ripe avocados

1 tbs lime juice (about 1 lime)

2 tbsp red onion, very finely chopped

2 tbsp cilantro, chopped

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 tsp serrano or jalapeño, minced (optional)

Optional finishing

2 tbs hot sauce or salsa

1/4 cups cotija or queso fresco, crumbled

Method

Tostada shell

Heat oil

Pour 1 cup vegetable oil into a heavy skillet or deep frying pan to reach about 1/4-inch depth. Heat over medium-high until shimmering and a small piece of tortilla sizzles (about 350°F if using a thermometer).

Fry tortillas

Working in batches, fry each corn tortilla 30–45 seconds per side, or until golden and crisp. Use tongs to flip and press gently so the tortilla flattens against the oil. Remove to a paper towel–lined rack and immediately sprinkle with 1 tsp salt while still hot. Let cool to room temperature; shells will crisp further.

Refried beans

Heat 2 tablespoons oil or lard in a medium skillet over medium heat. Add the chopped onion and cook until translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds more until fragrant.

Add 2 cups cooked beans, 1/4 cup water or reserved bean liquid, 1/2 teaspoon ground cumin, and 1/2 teaspoon salt to the skillet. Stir to combine and warm through for 2–3 minutes.

Using a potato masher or fork, mash the beans in the skillet to your preferred texture; for smoother beans, mash thoroughly and cook 2–3 more minutes while stirring. Adjust consistency with additional water if too thick and adjust salt to taste. Keep warm until assembly.

Guacamole

Halve and pit the avocados. Scoop flesh into a medium bowl and mash with a fork until mostly smooth but slightly chunky.

Add 1 tablespoon lime juice, 2 tablespoons finely chopped red onion, 2 tablespoons chopped cilantro, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and optional 1/2 teaspoon minced serrano or jalapeño. Stir to combine and taste; adjust salt or lime if needed. Cover with plastic pressing directly onto the guacamole surface or keep in an airtight container to slow browning.

Toppings & assembly

Prepare produce: shred 2 cups lettuce, dice 2 roma tomatoes, slice green onions and jalapeños if using. Place shredded cheese and optional cotija accessible for finishing.

Spread about 1/3 to 1/2 cup warm refried beans onto each tostada shell, leaving a small border at the edge so the shell stays crisp.

Top the beans with a generous handful (about 1/2 cup) of shredded lettuce, then sprinkle diced tomatoes (about 2 tablespoons per tostada), 2 tablespoons shredded cheese, and 1 tablespoon sliced green onion each. Add pickled jalapeños if using.

Spoon about 2–3 tablespoons guacamole onto each assembled chalupa (or serve a larger scoop on top). Finish with a drizzle of hot sauce or salsa and a light sprinkle of crumbled cotija or queso fresco, if desired.

Serve immediately so the tostada shells remain crisp. Provide extra lime wedges and hot sauce at the table.