Table of Contents
Introduction :
It’s strange how something so simple can bring so much comfort. A bite into a
crispy chalupa shell — that crackle, the savory toppings, the messiness of it
all — it hits something deep inside. Like sitting on a porch with old friends. Or
a lazy Sunday when the sun hangs a little longer in the sky. Chalupas don’t
ask much of you. Just a little time. A little heat. And a whole lot of love for fried
food.
I didn’t grow up eating chalupas. But the first time I had one, it was from a
dusty roadside stand outside Puebla, Mexico. A woman stood behind a
makeshift counter, ladling salsa onto fried corn masa boats like she was
painting them with flavor. I had no idea what I was in for. But wow. It wasn’t
just food. It was an experience. And it stayed with me.
So now, when I make them at home, I try to bring a bit of that story back into
the kitchen. The sounds. The colors. The memory. Chalupas are rustic.
Imperfect. But they’re layered with flavor and culture. They’re Mexican street
food at its finest. Crunchy. Spicy. Fresh. You don’t need a five-star kitchen.
Just a hot pan and a little heart.
Let’s dive in.
History of the Chalupas:
Chalupas have roots in Central Mexico, particularly Puebla, a city famous
for its food. The name comes from the Spanish word for a small boat. Which
makes sense. Traditional chalupas look like little canoes made from fried
masa dough, filled with colorful toppings, such as salsa, shredded meat, chopped
onions, cheese, and maybe a bit of lettuce. It’s humble food. But loaded with
personality.
In Puebla, they’re typically simple: just salsa roja or verde, onions, and maybe
a sprinkle of queso fresco. No meat. No lettuce. No guac. Just pure flavor. But
as chalupas crossed borders both literal and cultural, they changed.
In the U.S., chalupas have evolved into thicker, puffier shells, often loaded with
ground beef, sour cream, cheddar, and other Tex-Mex add-ons. It’s not
“authentic,” but it’s delicious in its own right.
So this recipe? It sits somewhere in between. A nod to the original. A wink to
the modern. A crispy shell, a punchy salsa, tender meat, and toppings that
balance texture and taste. You can dress it up. Or strip it back. That’s the
beauty of chalupas. They’re flexible. Like stories told differently in every home.
Ingredients :
● 2 1/4 c. all-purpose flour
● 1 tbsp. Baking powder
● 1/2 tsp. Salt
● 1 oz. shortening
● 1 c. milk
● Canola oil, for frying
● 1 pound ground beef, cooked
● Sharp cheddar cheese
● Lettuce
● Diced tomatoes
● Sour cream
● Taco sauce
Directions :
Step 1:
Heat the oil in a heavy-duty shallow skillet, such as a cast-iron skillet, on
medium heat.
Step 2:
In a large mixing bowl, add the flour, baking powder, salt, and shortening. Use
a fork to mix the ingredients. Pour the milk into the dry ingredients. Use a
wooden spoon to mix ingredients with the milk to form a ball of dough.
Step 3:
Turn the dough onto a floured surface and roll until smooth. Mold the dough
into a loaf about 8 inches long. Divide the dough in half, then into fourths. See the
picture above. Roll each section into a ball and roll out the small ball of dough
into a circle about 4-5 inches wide.
Step 4:
Use tongs and carefully dip half of the chalupa dough into the hot oil. Once
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 the oil onto a cooling rack lined with paper towels.
Step 5:
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 (per serving) :
● Calories 335
● Fat
13.1g
● Carbs 32.2g
● Protein 21.3g
Serve It With:
Serve chalupas hot. Always.
Lay them out on a platter. Let people build their own if you’re feeling social.
Set out bowls of salsa, cheese, meat, lettuce, lime, and crema. Make it messy.
Make it fun.
Pair with a cold Mexican beer. Or agua fresca. Or just ice water with lime. It
doesn’t matter. The chalupas are the star.
Want to go bold? Add pickled jalapeños. Or avocado slices. Or a fried egg on
top for breakfast chalupas. There are no rules here. Only preferences.
Eat with your hands. Napkins required. Maybe even a bib.
Storage :
Chalupas are best fresh. That’s the truth. The shells lose their crunch once
they sit too long. But hey — we all have leftovers.
For shells: Let them cool completely. Store in an airtight container at room
temperature for up to 1 day. Re-crisp in a hot oven or dry skillet before
serving.
Salsas: Keep in the fridge in sealed containers for up to 4 days. They get
better as they sit.
Meat and toppings: Store separately. Reheat gently.
Assembly tip: Only build what you’ll eat immediately. Leave the rest separate
to preserve texture.
Tips & Variations
Chalupas are wonderfully flexible. But here are a few things to keep in mind
and a handful of fun ways to make them your own.
Tips First:
Let your masa dough rest — it softens and hydrates better. Don’t rush it.
Shape your shells confidently in the oil. Use tongs or a spatula. It’ll feel weird
at first. Then it won’t.
Keep your oil hot but not angry. Around 350°F (175°C) is that sweet fry zone.
Prep all toppings before you fry. Chalupas wait for no one.
And don’t overdo the fillings. Keep it clean. Keep it crispy.
Now for the fun part — Variations:
Breakfast? Scrambled eggs, chorizo, salsa verde. Maybe avocado too.
Veggie lovers? Refried beans, mushrooms, or roasted sweet potatoes.
Tex-Mex twist? Ground beef, cheddar, sour cream, diced tomatoes.
Feeling coastal? Grilled shrimp, lime crema, cabbage slaw. A few pickled
Onions never hurt.
Mini chalupas? Make ‘em small for parties. Snack-sized bites of joy.
Sweet tooth? Fry, dust with cinnamon sugar, and fill with cream cheese and
fruit. Dessert dreams.
Spicy kick? Add jalapeños, chipotle salsa, and hot crema. Bring the heat.
Vegan? Plant-based cheese, lentil “meat,” all the good stuff, none of the dairy.
Go blue. Blue corn masa for a deeper flavor and a pretty shell.
Skip the shell? Make a chalupa bowl. All the toppings, no mess. Get creative.
Keep it crispy. And above all — have fun with it.
Why We Love Chalupas:
Chalupas are simple. Crispy corn boats are loaded with fresh, spicy, and
savory flavors. They’re honest food—no fuss, just tasty bites you eat with your
hands and enjoy with friends.
They remind us of community and comfort, whether from a street vendor in
Mexico or a Tex-Mex twist at home. Flexible, nostalgic, and always satisfying,
chalupas bring people together across cultures and generations.
And let’s be real—they taste amazing. That crunch, the tang of lime, the
creamy coolness—it’s a little fiesta in every bite.
That’s why we love chalupas. Simple, messy, and bursting with flavor. Pure
Happiness on a plate.
Conclusion :
Chalupas aren’t fancy. They aren’t meant to be. They’re real food. Street food.
The kind that brings people together without ceremony.
There’s something powerful about that. About frying up dough and layering on
memories. About eating with your fingers and laughing with your mouth full.
So, whether you keep it traditional, just salsa and cheese, or take it
over-the-top with all the trimmings, make these chalupas your own. Play.
Taste. Share. Repeat.
Because in the end, it’s not just a recipe. It’s a feeling. One that starts in the
kitchen. And stays long after the last crispy bite.
Also, I wrote an article about Funnel Cake. In learn this article, you will learn how to cook a homemade Funnel Cake.