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Restaurants›Mariachis de Jalisco›Chalupa Plate Recipe

Chalupa Plate Recipe

Name: Mariachis de Jaliscos CHALUPA PLATE Recipe
Cook time: 1 h
Total time: 1 h
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1.5 cups masa harina or prepared corn dough; 0.25 cups all-purpose flour; 0.5 tsp salt; 0.5 cups water (warm); 1 cups vegetable oil (for frying); 2 cups canned pinto beans (drained, reserve liquid); 0.25 cups onion (small, finely chopped); 1 tsp garlic (minced); 2 tbsp vegetable oil or lard; 0.5 tsp salt; 0.25 tsp black pepper; 0.25 cups reserved bean liquid or water; 1 cups long-grain white rice (uncooked); 1 tbsp vegetable oil; 0.25 cups white onion (small, finely chopped); 0.5 cups tomato sauce or blended tomato; 1.75 cups chicken or vegetable broth; 0.75 tsp salt; 0.25 tsp garlic powder; 1 cups shredded cheddar or Mexican blend cheese; 2 cups romaine or iceberg lettuce (shredded); 0.75 cups charro-style tomatoes (see note); 0.5 cups sour cream; 3 to taste lime wedges (optional); 2 tbsp cilantro (optional, chopped); 2 cups Roma tomatoes (diced); 2 slices bacon (optional, cooked and chopped); 0.25 cups onion (finely chopped); 1 ea jalapeño (seeded & minced, optional); 1 tbsp cilantro (chopped)

Inspired by Mariachis de Jalisco

Time1h

Serves3

3 chalupas with Rice and refried Beans, Cheese, lettuce, charro tomatos & sour cream.

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Ingredients

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Chalupas (3)

1 1/2 cups masa harina or prepared corn dough

1/4 cups 00 bread flour

1/2 tsp Celtic sea salt

1/2 cups water (warm)

1 cups vegetable oil (for frying)

Refried Beans

2 cups canned pinto beans (drained, reserve liquid)

1/4 cups onion (small, finely chopped)

1 tsp Garlic (minced)

2 tbsp vegetable oil or lard

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/4 cups reserved bean liquid or water

Mexican Rice

1 cups long-grain white rice (uncooked)

1 tbsp Tuscany sunflower oil

1/4 cups white onion (small, finely chopped)

1/2 cups tomato sauce or blended tomato

1 3/4 cups Chicken or vegetable broth

3/4 tsp Celtic sea salt

1/4 tsp Watkins garlic powder

Toppings & Garnish

1 cups shredded cheddar or Mexican blend cheese

2 cups romaine or iceberg lettuce (shredded)

3/4 cups charro-style tomatoes (see note)

1/2 cups Sour cream

3 to taste lime wedges (optional)

2 tbsp cilantro (optional, chopped)

Charro Tomatoes (quick)

2 cups Roma tomatoes (diced)

2 slices bacon (optional, cooked and chopped)

1/4 cups onion (finely chopped)

1 ea jalapeño (seeded & minced, optional)

1 tbsp cilantro (chopped)

1 tbsp ReaLime juice

1/2 tsp Celtic sea salt

Method

Chalupas (3)

Make dough

In a bowl combine masa harina, flour and salt. Add warm water gradually and mix until a soft, pliable dough forms that doesn't stick to hands. Cover with a damp towel and rest 15 minutes.

Shape and fry

Divide dough into 3 equal portions (about 3.5 oz / 100 g each). Roll each into a ball and press or roll into a 6–7 inch disk about 1/8–1/4 inch thick. Heat vegetable oil in a heavy skillet over medium-high until shimmering (about 350°F / 175°C). Fry each disk 1–2 minutes per side until puffed and golden, using tongs to press edges so they blister and form a shallow cup shape. Drain on paper towels and keep warm. Alternatively, bake at 425°F for 8–10 minutes brushing with oil until crisp and golden.

Refried Beans

Sauté aromatics

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

Mash and season

Add drained pinto beans to the skillet with reserved bean liquid or 1/4 cup water. Cook 2–3 minutes to heat through. Using a potato masher or fork, mash beans to your desired texture. Stir continuously until smooth-thick, adding additional reserved liquid a tablespoon at a time if too thick. Season with salt and pepper. Keep warm.

Mexican Rice

Toast rice

In a medium saucepan heat 1 tbsp oil over medium heat. Add the rice and sauté, stirring, until the rice becomes lightly golden, 3–4 minutes.

Cook rice

Add chopped onion and cook 1–2 minutes. Stir in tomato sauce, broth, salt and garlic powder. Bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until rice is tender and liquid absorbed. Remove from heat and let rest 5 minutes; fluff with fork.

Charro Tomatoes (quick)

Combine

In a bowl combine diced tomatoes, cooked chopped bacon (if using), chopped onion, minced jalapeño, cilantro, lime juice and salt. Mix gently and adjust seasoning. Let sit 5–10 minutes for flavors to meld.

Assembly & Serving

Place three chalupa shells on each plate. Spoon about 1/3 cup refried beans into each chalupa, spreading slightly to form a base.

Top beans with a heaping 1/4 to 1/3 cup Mexican rice in each chalupa.

Sprinkle about 1/3 cup shredded cheese over each chalupa while rice/beans are still warm so cheese melts slightly.

Top with a generous handful (about 2/3 cup total divided) of shredded lettuce across the three chalupas.

Spoon charro tomatoes over each chalupa (about 2–3 tbsp each).

Finish with dollops of sour cream (about 1–2 tbsp each), additional cilantro if desired and a lime wedge on the plate. Serve immediately while chalupas are warm and crisp.