Chalupa Recipe

Name: Mariachis de Jaliscos CHALUPA Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 6 count chalupa shells (store-bought or homemade thick corn tortillas fried until crisp); 2 cups refried beans (canned or homemade, warmed); 3 cups shredded lettuce (iceberg or romaine, thinly shredded); 1 cups diced tomatoes (seeded if preferred); 1 cup sour cream; 1.5 cups shredded cheese (cheddar or Mexican blend); 1 cups cooking oil (for frying shells, only if making homemade); 1 tsp salt; 0.5 tsp ground black pepper; 2 tbsp chopped cilantro (optional); 2 tbsp pickled jalapeños or fresh sliced jalapeño (optional); 4 tbsp hot sauce or salsa (optional)

Inspired by Mariachis de Jalisco

Time30m

Serves6

Lettuce, tomatoes, sour cream, cheese and refried beans.

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Ingredients

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Chalupa Shells & Assembly

6 count chalupa shells (store-bought or homemade thick corn tortillas fried until crisp)

2 cups refried beans (canned or homemade, warmed)

3 cups shredded lettuce (iceberg or romaine, thinly shredded)

1 cups diced tomatoes (seeded if preferred)

1 cup Sour cream

1 1/2 cups shredded cheese (cheddar or Mexican blend)

Optional Garnishes & Seasoning

1 cups cooking oil (for frying shells, only if making homemade)

1 tsp Celtic sea salt

1/2 tsp ground black pepper

2 tbsp chopped cilantro (optional)

2 tbsp pickled jalapeños or fresh sliced jalapeño (optional)

4 tbsp hot sauce or salsa (optional)

Method

Prepare Shells (if using store-bought skip frying)

Fry homemade shells

If making homemade chalupa shells from thick corn tortillas: pour oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until shimmering (about 350°F / 175°C). Fry each tortilla for about 45–60 seconds per side, or until golden brown and crisp. Use tongs to fold slightly against the pan to create a shallow bowl shape as it crisps, or place over an inverted oven rack for shaping. Drain on paper towels and season lightly with 1/4 tsp salt while hot. Cool until just warm before filling.

If using store-bought preformed chalupa shells, warm them in a 350°F (175°C) oven for 3–5 minutes until heated through and slightly crisp, or follow package instructions.

Warm Refried Beans

Place refried beans in a small saucepan over low heat. Add 1–2 tablespoons water or milk if needed to loosen the texture. Stir frequently for 4–6 minutes until heated through. Season with 1/4 tsp salt and 1/8 tsp black pepper, taste and adjust. Keep warm on the lowest heat or transfer to a warm bowl.

Prep Fresh Toppings

Rinse and thinly shred the lettuce. Dice the tomatoes into small, bite-sized pieces and drain any excess liquid. If using cilantro or jalapeños, chop them now. Measure out the sour cream and shred the cheese if not pre-shredded.

Assemble Chalupas

Place a warmed chalupa shell on a plate. Spoon about 1/3 cup of the warm refried beans into the center of each shell and spread gently to form a base layer.

Top the beans with about 1/2 cup shredded lettuce per chalupa, then sprinkle 2–3 tablespoons diced tomatoes over the lettuce.

Add about 2–3 tablespoons shredded cheese to each chalupa so it can melt slightly from the warm beans and shell. Dollop about 1–2 tablespoons sour cream on each chalupa (or serve sour cream on the side for guests to add).

Finish with optional garnishes: a sprinkle of chopped cilantro, a few pickled or fresh jalapeño slices, and a dash of hot sauce or salsa to taste.

Serve immediately while shells are still crisp.