Chalupas
intro
Crispy golden corn masa shells loaded with seasoned ground beef, creamy refried beans, fresh veggies, and tangy crema—these handheld chalupas are crunchy, savory, and endlessly customizable.
Ingredients
Steps
Mix masa dough
In a large mixing bowl, combine 2 cups (220g) masa harina with 3/4 teaspoon (3.75g) kosher salt. Gradually stir in 1 1/4 cups (300ml) warm water, mixing with clean hands until a smooth, playdough-like consistency forms (it should not crack when squeezed). Cover the bowl with a damp kitchen towel and let the dough rest for 10 minutes at room temperature to fully hydrate.
Cook beef filling
Heat 1 tablespoon (15ml) vegetable oil in a large cast-iron skillet over medium heat (pan surface 350°F / 175°C). Add 1 lb (450g) 80/20 ground beef, breaking it apart into fine crumbles with a wooden spoon as it cooks for 7-8 minutes, until fully browned with no pink remaining. Stir in 2 tablespoons (16g) taco seasoning, cook for 1 additional minute until fragrant, then turn heat to the lowest setting to keep warm.
Shape chalupa shells
Divide the rested masa dough into 8 equal 65g (roughly 1/4 cup) balls. Place one dough ball between two sheets of parchment paper, and press with a tortilla press or the flat bottom of a heavy cast-iron pan to form a 5-inch (13cm) wide, 1/4-inch (0.5cm) thick oval. Keep all shaped and unshaped dough covered with the damp kitchen towel while working to prevent the edges from drying and cracking.
Fry crispy shells
Heat the remaining 7 tablespoons (105ml) vegetable oil in a deep, heavy-bottomed skillet over medium-high heat until the oil reaches 375°F (190°C). Carefully lower one shaped masa oval into the hot oil, fry for 45 seconds on the first side until light golden around the edges, then flip with metal tongs and gently fold the shell into a shallow boat shape, frying for another 45 seconds on the second side. Transfer fried shells to a paper-towel lined plate to drain, and sprinkle lightly with the remaining 1/4 teaspoon (1.25g) kosher salt while still hot.
Prep serving toppings
Heat 1 cup (245g) refried pinto beans in a small saucepan over low heat for 3-4 minutes, stirring occasionally, until smooth and easily spreadable. Arrange all cold toppings in individual small serving bowls: shredded iceberg lettuce, diced Roma tomatoes, diced white onion, shredded mild cheddar, Mexican crema, and chopped fresh cilantro for quick, easy assembly.
Assemble loaded chalupas
Spread 2 tablespoons (30g) of warm refried beans evenly across the inner bottom of each crispy chalupa shell. Top each shell with roughly 1/4 cup (56g) of the seasoned ground beef, followed by a sprinkle of shredded cheddar, a small handful of shredded lettuce, diced tomato, diced onion, a thin drizzle of Mexican crema, and a pinch of fresh cilantro. Serve immediately while shells remain crisp.
Tips
2.Maintain a steady 375°F (190°C) oil temperature while frying: too-cool oil leads to greasy, soggy shells, while overheated oil burns the outer surface before the shell cooks all the way through.
3.Assemble chalupas immediately before serving: wet toppings like refried beans, crema, and diced tomatoes will soften the crispy shells if left to sit for more than 5 minutes.
OMG these were SO good! I was skeptical homemade chalupa shells could get that perfect crispy crunch without frying for ages, but this recipe nailed it. Took me exactly 35 minutes start to finish, even with my 7 year old "helping" sprinkle cheese. My kids devoured two each and asked for them again tomorrow for school lunch. Total game changer for our weekly taco night!
Brought these to my neighborhood block party potluck last weekend and people were begging for the recipe! I loaded mine up with seasoned ground beef, refried beans, shredded lettuce, diced tomatoes, sour cream, and a drizzle of queso, and the shells held up perfectly even with all that toppings weight. No soggy mess at all! Only note: I added a tiny pinch of smoked paprika to the shell dough for extra depth, chef’s kiss.
Wow, the difficulty rating is no joke—this is actually so easy even for a beginner cook like me! I made a big batch of the shells on Sunday and stored them in an airtight container, and they stayed crispy for 4 whole days to assemble quick dinners after work. Loaded mine up with black beans, grilled chicken, and pickled red onions for a lighter twist, 10/10 will be in my regular rotation.
Okay, I’ve tried so many copycat chalupa recipes before and they always turn out either too chewy or so crispy they crack when you fold them. This one? Perfect texture every single time. I made 8 shells last night and not a single one broke when I loaded them up. Only thing I wish I did was make a double batch because my roommate ate half of them before I even got to put all the toppings out lmao
35 minute cook time? Sign me up. I get home from work at 6 and have to get dinner on the table before my kid’s soccer practice at 7, so quick easy recipes are my love language. These came together so fast, and we all got to customize our toppings which made dinner feel fun instead of chaotic. Even my super picky 10 year old ate all of his without complaining, which is basically a miracle.
So good! I mixed a tablespoon of chopped chipotle in adobo into the ground beef filling and topped mine with pickled jalapeños and hot honey, and the sweet-spicy combo with the crispy shell was unreal. The shell recipe itself is the real star though—way better than any store bought hard taco shell I’ve ever had.
Wait a second—can I make these shells with gluten free all purpose flour? I have celiac and have been craving chalupas forever but all the takeout places near me cross contaminate like crazy. Would love to be able to make these at home safely!
Made these in my tiny dorm kitchen with just a regular skillet, no fancy equipment needed! I was worried I wouldn’t be able to pull them off since I only have like 3 cooking tools total, but it was so straightforward. My friends on the floor all crowded into my room to eat them, we’re already planning a chalupa night next week with margaritas (virgin for the RA obviously lmao)
Pro tip: if you have leftover shells, crush them up and use them as crispy taco salad toppers for lunch the next day! I did that yesterday with some ranch dressing and taco seasoned ground turkey, and it was chef’s kiss. Don’t let any of that crispy goodness go to waste!
Wait has anyone tried cooking these shells in the air fryer instead of the skillet? I use my air fryer for literally everything and would love to skip the stovetop mess if possible!
Made these for our extended family Sunday dinner last night and everyone raved! My sister in law is a super fussy eater who never likes anything I make, and she went back for seconds. The shells are perfectly crispy without being greasy, which I loved—no heavy post-dinner food coma like we get from takeout chalupas. 10/10, will be making these for every family gathering from now on!