AUTHENTIC MEXICAN CHALUPAS
Chalupas bear very little resemblance to the behemoth's hawked by Taco Bell. This recipe is from my friend Aurora who hails from Puebla, Mexico!
Provided by Lisa Lotts
Categories Appetizer Main Course
Time 22m
Number Of Ingredients 6
Steps:
- In a heavy bottomed medium skillet (that a whole flat tortilla can fit into) add about 1/4" of canola oil. Set over a medium to medium high heat. When the oil is hot, but not smoking, rest a tortilla on the oil (it will float- like a boat) and let it cook for about a minute, until bubbling. Spoon 2 tablespoons of salsa into the center of the tortilla and gently spread it around, but not quite to the edge. Continue to cook for 2-3 minutes or until the tortilla edges and bottom are crisp. It's ok, if a little hot oil touches the salsa.
- Transfer the chalupa to a tray lined with paper towels to drain. Continue in this method with the rest of the tortillas.
- Divide the chicken or pork and queso fresco over the chalupas. Garnish with cilantro and extra salsa verde if desired.
Nutrition Facts : Calories 244 kcal, Carbohydrate 5 g, Protein 24 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 74 mg, Sodium 683 mg, Sugar 4 g, ServingSize 1 serving
CHALUPAS
This chalupa recipe is such a refreshing change of pace from traditional chili. It's also fun to serve to guests. Nearly everyone who's sampled it has requested the recipe. -Ginny Becker, Torrington, Wyoming
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. , Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through. , To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.
Nutrition Facts : Calories 393 calories, Fat 19g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 680mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 8g fiber), Protein 18g protein.
CHALUPAS
Provided by Food Network
Categories main-dish
Time 5h25m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Place pork roast in large stockpot. Add pintos, tomatoes, chiles, onion, garlic, oregano, chili powder, cumin, salt, pepper, and enough water to cover. Bring to a boil and lower to a gentle simmer. Cover and slowly cook 3 hours; remove meat and set aside to cool. Continue cooking uncovered until beans are tender, another 2 hours, stirring occasionally.
- Meanwhile, remove cooled meat from bone, and shred or pull off in bite-size pieces. Discard bone and fat. Return to pot and cook 1 hour longer. Stir often and add more water when necessary to thin slightly. (Chalupas should have the consistency of stew).
- Serve hot in bowls, with corn chips on the bottom, a ladle of chalupas, and pile on condiments of your choice. It will store well in the refrigerator for up to 1 week.
TACO BELL CHALUPA COPYCAT
Make and share this Taco Bell Chalupa copycat recipe from Food.com.
Provided by paulamatt
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- To make Indian Fry Bread Mix dry ingredients together.
- Cut in shortening; then add milk.
- Shape dough into a long cylinder; cut into 8 equal parts.
- Flour hands, then work the pieces into 6" tortillas.
- Fry in oil until golden brown.
- To Make filling Mix dried onion with water in a small bowl and let stand for five minutes.
- Combine ground beef, flour, chili powder, paprika, and salt.
- Mix well.
- Add onions and water.
- Mix again.
- In a skillet, cook beef mixture until browned.
- Stir often while cooking so no large chunks form; it should be more like a paste.
- Remove from heat and keep warm.
- Build Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order.
- Top with hot sauce or salsa if desired.
CHALUPAS FROM A FRIEND
This yummy recipe was given to me by my dear friend who got it from her friend from Argentina. I doubt that it is authentic, but it sure is tasty.
Provided by Wugfun
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil chicken breasts in water, seasoned with salt and pepper, until chicken is done, about 15 minutes.
- Drain chicken, reserving 1 cup of liquid.
- Shred chicken.
- Combine chicken with shredded cheddar and jalepeno.
- Divide mixture evenly in tortillas, wrapping them like burritos.
- Place filled tortillas in a greased 9 inch square baking pan.
- Combine sour cream with reserved liquid.
- Pour sour cream mixture over tortillas.
- Bake covered with foil in a 350 degree oven for twenty minutes or until sauce is bubbling, removing the foil for the last five.
- Serve plain or with salsa.
Nutrition Facts : Calories 393.5, Fat 16, SaturatedFat 5.6, Cholesterol 84.4, Sodium 523.6, Carbohydrate 22.7, Fiber 1, Sugar 3.9, Protein 37.4
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- 1. In a large bowl, combine masa with 1 teaspoon oil, salt, and ⅔ cup water. Stir with a wooden spoon until a soft dough comes together. Knead the dough into a smooth mass, adding more water or oil if needed.
- 2. Use your hands to shape dough into 2-inch balls, then flatten each ball of dough into a disc with the palm of your hand. Use a wooden spoon to make a divot in the center of each disc, then shape the dough into a small boat.
- 3. Meanwhile, heat the oil. In a large cast-iron skillet, warm ½ cup oil over medium-high heat. When the oil starts to shimmer, add the chalupa shells. Fry until golden brown and crisp, about 1 minute, then use tongs to flip and continue to fry until the other side is golden brown.
- 4. Use tongs to transfer chalupa shells to a paper-towel-lined plate. Spread a spoonful of salsa into the center of each chalupa and top with chicken, lettuce, onion, and cotija cheese.
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