HOMEMADE MEXICAN CHALUPAS RECIPE
Mexican Chalupas are easy to make. This recipe makes eight chalupas that are soft, chewable, affordable, and delicious. Learn how to make them here.
Provided by Nicole Nared-Washington from Brown Sugar Food Blog
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy-duty shallow skillet such as a cast-iron skillet on medium heat.
- In a large mixing bowl, add the flour, baking powder, salt, and shortening. Use a fork to mix the ingredients together. Pour the milk into the dry ingredients. Use a wooden spoon to mix ingredients in with the milk to form a ball of dough.
- Turn dough onto a floured surface and roll until smooth. Mold the dough into a loaf about 8 inches. Divide the dough in half, then into fourths. See the picture above. Roll each individual section into a ball and roll out the small ball of dough into a round circle about 4-5 inches wide.
- Use tongs and carefully dip half of the chalupa dough into the hot oil. Once that half of the dough has begun to fry up but not quite brown, flip the chalupa bread with the other half of the dough frying in the oil. This is if you want to try to have the chalupas have the dip on the bottom for your fillings. If it doesn't matter to you, just fry on both sides for 2 minutes until golden brown and remove from oil onto cooling rack lined with paper towels.
- Fill your chalupas with beef seasoned with taco seasoning, lettuce, cheese, tomatoes, and a dollop of sour cream. Top with taco sauce if desired.
Nutrition Facts : ServingSize 1 chalupas, Calories 335 calories, Sugar 3.1 g, Sodium 393.9 mg, Fat 13.1 g, SaturatedFat 5.2 g, TransFat 0.7 g, Carbohydrate 32.2 g, Fiber 1.4 g, Protein 21.3 g, Cholesterol 51.4 mg
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.
SOUTHWESTERN STYLE CHALUPAS
This recipe came from my sister who lives in Arizona. It is a very tasty blend of pork, beans and spices served over corn chips. Try topping with cheese, peppers, salsa, sour cream, etc. Everyone who tastes it asks for the recipe. Excellent!
Provided by ELETA
Categories World Cuisine Recipes Latin American Mexican
Time 8h5m
Yield 8
Number Of Ingredients 9
Steps:
- In a slow cooker, combine pork roast, pinto beans, chile peppers, chili powder, cumin seed, oregano, salt, pepper, and water. Cover, and simmer on Low for 4 hours.
- Shred meat, removing any bones and fat. Cover, and continue cooking for 2 to 4 more hours. Add more water if necessary.
- Place corn chips on serving plates. Spoon pork mixture over chips, and serve with desired toppings.
Nutrition Facts : Calories 660.3 calories, Carbohydrate 71.7 g, Cholesterol 78.5 mg, Fat 23.5 g, Fiber 15.7 g, Protein 42.7 g, SaturatedFat 4.2 g, Sodium 891 mg, Sugar 1.7 g
CHALUPAS WITH CHORIZO
Provided by Tori Ritchie
Categories Tomato Bake Sauté Christmas Cinco de Mayo Dinner Sausage Christmas Eve Bon Appétit Sugar Conscious Kidney Friendly
Yield Makes 36
Number Of Ingredients 18
Steps:
- For crust:
- Spray three 12-cup mini muffin pans with nonstick spray. Preheat oven to 350°F. Combine masa, flour, and 3/4 teaspoon salt in processor; using on/off turns, process to blend. Add butter. Add shortening by rounded teaspoonfuls. Using on/off turns, process until mixture resembles coarse meal. Add 1/4 cup warm water and process just until moist clumps form, adding more water by teaspoonfuls if dry.
- Transfer dough to work surface; form into ball. Roll scant tablespoonful dough between palms into 1-inch round. Flatten into disk, then press onto bottom and up sides of 1 muffin cup, keeping top edge of dough inside cup (do not form any overhang). Repeat with remaining dough.
- Bake crusts until dry to touch and easy to remove from cups, about 35 minutes. Cool on rack. DO AHEAD: Can be made 1 day ahead. Store at room temperature in airtight container.
- For filling and garnish:
- Heat oil in heavy medium nonstick skillet over medium-high heat. Add onion and sauté until soft, 2 to 3 minutes. Add chorizo and cook until browned and crumbly, breaking up sausage with wooden spoon or fork, about 5 minutes. Add 1/4 cup water and tomato paste. Stir until thickened, about 2 minutes. DO AHEAD Can be made 1 day ahead. Cover and chill. Rewarm filling before continuing.
- Divide filling among crusts (about 1 teaspoon each). Spoon 1/2 teaspoon tomato salsa atop half of chalupas and 1/2 teaspoon salsa verde atop remaining chalupas. Garnish with avocado and cilantro leaves.
- Also known as masa harina; available at many supermarkets and at Latin markets.
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.
More about "chalupas with chorizo food"
CHALUPAS WITH CHORIZO RECIPE | BON APPéTIT
From bonappetit.com
3.8/5 (4)Servings 36
- Spray three 12-cup mini muffin pans with nonstick spray. Preheat oven to 350°F. Combine masa, flour, and 3/4 teaspoon salt in processor; using on/off turns, process to blend. Add butter. Add shortening by rounded teaspoonfuls. Using on/off turns, process until mixture resembles coarse meal. Add 1/4 cup warm water and process just until moist clumps form, adding more water by teaspoonfuls if dry.
- Transfer dough to work surface; form into ball. Roll scant tablespoonful dough between palms into 1-inch round. Flatten into disk, then press onto bottom and up sides of 1 muffin cup, keeping top edge of dough inside cup (do not form any overhang). Repeat with remaining dough.
- Bake crusts until dry to touch and easy to remove from cups, about 35 minutes. Cool on rack. DO AHEAD Can be made 1 day ahead. Store at room temperature in airtight container.
- Heat oil in heavy medium nonstick skillet over medium-high heat. Add onion and sauté until soft, 2 to 3 minutes. Add chorizo and cook until browned and crumbly, breaking up sausage with wooden spoon or fork, about 5 minutes. Add 1/4 cup water and tomato paste. Stir until thickened, about 2 minutes. DO AHEAD Can be made 1 day ahead. Cover and chill. Rewarm filling before continuing.
TRADITIONAL CHALUPA RECIPE: MAKE HOMEMADE CHALUPAS - 2022 ...
From masterclass.com
2.1/5 (31)Category EntreeCuisine MexicanTotal Time 25 mins
- 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.
HOMEMADE CHALUPA (TACO BELL COPYCAT) - COOKING CARNIVAL
From cookingcarnival.com
Ratings 32Calories 237 per servingCategory Main Course
- In a bowl, take flour, baking powder, salt, and butter. Mix them well. Now add milk and bring everything together and knead a soft dough. Cover it and keep it aside for 15 to 20 minutes.
- Once the shell has drained, fill them with black beans, sour cream, queso sauce, lettuce, tomatoes, and grated cheese. Serve with your favorite hot sauce.
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CHALUPA - WIKIPEDIA
From en.wikipedia.org
Main ingredients Masa, cheese, lettuce, salsaRegion or state Hidalgo, Puebla, Guerrero, … Place of origin MexicoServing temperature Hot
HOW TO MAKE PAPAS CON CHORIZO (POTATOES WITH MEXICAN CHORIZO)
From mexicoinmykitchen.com
4.8/5 (18)Total Time 30 minsCategory Basic RecipesCalories 486 per serving
- Place potatoes in a saucepan and cover with water. Once the water comes to boil, cook the potatoes at medium heat for about 8 -10 minutes. The potatoes do not need to be thoroughly cooked, just tender. They will finish cooking in the frying pan with the chorizo later on. Drain the potatoes using a strainer and reserve.
- While the potatoes are cooking, heat the oil in a frying pan at medium heat. Remove the casing from the chorizo, crumble it and add to the frying pan to cook. Stir often to make sure it doesn’t stick to the pan, and it releases the tasty fat. This step will take about 8 minutes.
- Stir in potatoes and the onion (if using) and combine to allow all the chorizo flavors to coat the potatoes. Add more oil if need, to finish to cook the potatoes and to avoid them from sticking to the pan. Season your Chorizo con papas with salt.
CRISPY CHALUPAS (OR SOPES) RECIPE BY JEANMARIE BROWNSON
From thedailymeal.com
4.7/5 (3)Total Time 45 minsCategory Appetizers, Entrees, Side Dishes, SnacksCalories 151 per serving
- Step 1: Mix masa harina and 1 1/3 cups very hot water in a medium-size bowl with a spoon until a dough forms. (Alternatively, put fresh masa dough in the bowl without the water.) Add 2 tablespoons oil, salt and baking powder. Use clean hands to work ingredients into dough, then gather dough into a smooth ball. Dribble in teaspoons of water as needed to make a soft dough that isn’t crumbly.
- Step 2: Divide the dough in half, then divide each half into 10 to 12 equal portions (each about 1 ounce) and roll each into a ball. Cover the balls with a damp towel.
- Step 3a: For chalupas, put one dough ball onto a piece of parchment paper. Use clean hands to shape the dough ball into a football about 2 ½ inches long. Use your fingertips to press a slight indentation in the center of the football to form a shallow canoe shape about 2-inches long with thick sides. Place it back under the damp towel while you shape all the balls. (Always keep the dough covered with a moist towel to prevent drying.)
- Step 3b: Alternatively, for sopes, flatten the ball into a 2 ½ inch diameter round disk. Use your fingertips to pinch up an edge, about ½ inch in height, to form a shallow cup.
TEX-MEX CHALUPAS - HOMESICK TEXAN
From homesicktexan.com
5/5 (2)Estimated Reading Time 7 minsServings 4
- To make the fried tortillas, pour enough oil in a heavy skillet to come up 1/2 inch up the sides and heat to 350°F, about 5 minutes. If you don’t have a thermometer, you can test the temperature by sticking a wooden spoon into the oil. If it bubbles around the spoon, it should be ready for frying. Line a large plate or sheet with paper towels.
- Fry the tortillas on each side until crisp and lightly browned, about 1 minute. Drain the fried tortillas on paper towels and lightly salt.
- To assemble the chalupas, spread each fried tortilla with 1/4 cup of refried beans. Top with lettuce, tomatoes, and shredded cheese. Serve with guacamole, pickled jalapeños, and salsa on the side for garnishing.
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