Chalupa Recipe

Make masa dough

In a medium bowl combine masa harina and salt. Add warm water and 1 tablespoon (of the 0.25 cup) vegetable oil. Mix with a spatula until a soft, slightly tacky dough forms. If dough is dry, add up to 2 tablespoons more water; dough should hold together without cracking when pressed.

Portion and shape shells

Divide dough into 6 equal portions (about 2 ounces / 56 g each). Roll each portion into a smooth ball. Place between two sheets of plastic wrap and press with a tortilla press or use a heavy skillet to form 6 disks about 5–6 inches across and 1/8" thick. Gently peel off plastic.

Fry and shape chalupa

Heat 2 cups vegetable oil in a heavy skillet or deep-fryer to 350°F (175°C). Fry one disk at a time: slide disk into hot oil and fry 30–45 seconds per side until puffed and lightly golden. Using tongs, fold the hot disk over a wooden spoon handle or slotted spoon to form the characteristic boat shape; hold folded for 10–15 seconds so it sets. Transfer to a paper towel-lined rack. Repeat with remaining disks, maintaining oil temperature. Drain and keep warm.

Poach chicken

Place chicken thighs, quartered onion, garlic, and broth (or water) in a small saucepan. Bring to a gentle simmer over medium heat. Reduce heat to low, cover, and poach 12–15 minutes until chicken reaches 165°F (74°C) and is tender. Remove chicken and reserve 1/4 cup poaching liquid. Discard onion and garlic.

Shred and season

Shred chicken with two forks. In a bowl combine shredded chicken, reserved 1/4 cup poaching liquid, ground cumin, chili powder, smoked paprika, salt, black pepper, lime juice, and chopped cilantro. Toss until evenly coated and moist. Taste and adjust salt or lime as needed.

Optional quick sauté (for drier filling)

If you prefer a slightly drier, more roasted flavor, heat 1 tablespoon vegetable oil in a skillet over medium-high, add seasoned shredded chicken and sauté 3–4 minutes until edges are lightly browned. Remove from heat.

Warm shells: If shells have cooled, reheat briefly in a 350°F (175°C) oven for 3–5 minutes or in a dry skillet for 30 seconds per side so they are pliable and crisp.

Fill chalupas: Place one fried chalupa shell on a plate. Spoon about 3–4 tablespoons (roughly 1/4 cup) of seasoned shredded chicken into the center of the shell, spreading slightly but leaving edges exposed so they remain crisp. Repeat for remaining shells.

Top: Add about 2–3 tablespoons shredded lettuce, a tablespoon diced tomato, a generous sprinkle (about 2 tablespoons) shredded cheese, and a dollop (about 1 tablespoon) sour cream to each chalupa. Add pickled jalapeños and hot sauce to taste.

Serve: Serve immediately while shells are warm and crisp. Provide lime wedges on the side if desired.