Description
Discover how to make delicious homemade chalupas with crispy fried chalupa bread and flavorful seasoned ground beef. This recipe guides you through creating the perfect chalupa shells from scratch, frying them to golden perfection, and building a classic Mexican-inspired filling topped with fresh ingredients for a satisfying meal.
Ingredients
For the Chalupa Bread
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- ¼ cup unsalted butter, melted
- ¾ cup warm milk
- Vegetable oil, for frying (about 2-3 cups)
For the Filling
- 1 tablespoon olive oil
- ½ medium white onion, diced
- 1 pound lean or extra-lean ground beef
- 3 tablespoons taco seasoning
- Optional toppings: shredded cheese, diced tomatoes, shredded lettuce, sour cream, salsa or hot sauce
Instructions
- Make the chalupa bread dough. In a medium bowl, combine the flour, baking powder, salt, melted butter, and warm milk. Mix together with a fork or by hand until a dough forms.
- Knead and rest the dough. Knead the dough for 5 minutes until soft and smooth, then cover the bowl and let the dough rest for 15 to 20 minutes to relax the gluten.
- Shape the dough into discs. Divide the dough into 8 equal pieces and roll each into a 5-inch circle on a lightly floured surface using a floured rolling pin. Prick each dough circle several times with a fork to prevent bubbling.
- Heat oil for frying. Pour about 1 inch of vegetable oil into a large skillet and heat over medium-high heat until the temperature reaches 350°F.
- Fry the chalupa shells. Carefully slide each dough circle into the hot oil one at a time; it should immediately puff and float. Fry for 30 seconds on the first side.
- Flip and fold the shell. Using tongs, flip the dough and gently fold it in half like a taco shell. Hold this shape and fry for another 30 seconds.
- Cook evenly and drain. Roll the shell over to cook the other side evenly until golden brown. Remove from oil and place on paper towels to drain excess oil. Repeat with remaining dough.
- Prepare the filling. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until soft and translucent, about 5-6 minutes.
- Cook the ground beef. Add the ground beef to the skillet, breaking it into small pieces. Cook for 6 to 8 minutes until browned and cooked through.
- Season the beef. Stir in the taco seasoning until fully combined, then remove the pan from heat.
- Assemble the chalupas. Spoon the seasoned ground beef into each fried chalupa shell. Top with shredded cheese, diced tomatoes, shredded lettuce, sour cream, and salsa or hot sauce as desired.
- Serve immediately. Enjoy the chalupas while the shells are crispy and the fillings are warm and fresh.
Notes
- Storing: Store chalupa shells, beef filling, and toppings separately in airtight containers in the fridge for up to 3 days.
- Reheating: Reheat shells in an air fryer at 390°F for 1 to 2 minutes to restore crispiness. Warm beef filling in the microwave before serving.
- Freezing: Freeze cooled shells in a freezer bag separated with parchment paper for up to one month. Reheat directly from frozen in the air fryer.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
