Chalupas Recipe

Heat oil

Pour vegetable oil into a wide, heavy skillet or deep frying pan so oil is about 1/4 inch deep (about 2 cups depending on pan). Heat over medium-high until oil registers 350°F (175°C) or a small piece of tortilla sizzles and browns within 10–12 seconds.

Fry tortillas

Working in batches, slide one tortilla into the hot oil. Use tongs to press and hold the tortilla's center down so the edges curl up into a shallow bowl shape (the classic chalupa shell). Fry about 45–60 seconds per side until crisp and golden brown. Flip once carefully. Remove to a paper towel–lined rack and immediately sprinkle lightly with 1/4 tsp salt while warm. Repeat with remaining tortillas. Keep shells warm in a low oven (200°F / 95°C) while finishing other components.

Warm and loosen beans

Place canned refried beans, lard/vegetable oil, and 2 tbsp water in a small saucepan over medium-low heat. Stir frequently until heated through and smooth, adding additional water 1 tsp at a time if too thick. Season with 1/4 tsp salt to taste. Keep warm on lowest heat or cover and set aside.

Cook aromatics

Heat 1 tsp vegetable oil in a skillet over medium heat. Add the finely chopped onion and cook 3–4 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Brown beef

Add the ground beef, breaking it up with a spatula. Cook until mostly browned, about 5–7 minutes.

Season and simmer

Stir in the tomato paste, chili powder, ground cumin, paprika, and dried oregano. Cook 1 minute to bloom the spices. Pour in 1/2 cup broth, stir and bring to a low simmer. Reduce heat and cook 4–6 minutes until mixture thickens to a saucy but not soupy consistency. Season with 3/4 tsp salt and 1/4 tsp black pepper; taste and adjust.

Fill shells

Place a warm fried corn tortilla shell on a plate. Spread about 1/4 cup warm refried beans into the center of each shell, smoothing to create a base layer. Spoon about 1/4 cup of the taco meat on top of the beans (more or less to preference).

Top

Add a layer of shredded lettuce (about 1/2 cup per chalupa), sprinkle 1/4 cup shredded cheese over the meat, then add about 2 tablespoons guacamole and 2 tablespoons sour cream per chalupa. Garnish with chopped cilantro and a lime wedge if using.

Serve

Serve immediately while shells are crisp so toppings remain fresh. If making ahead, keep shells separately in an airtight container at room temperature and reassemble just before serving.