DifficultyIntermediate

Meet the chalupas. Not the fast food variety, but the real thing. They take a little while to cook up but some things are worth the extra effort, like these!

https://www.garlicandzest.com/authentic-mexican-chalupas/

Yields4 Servings
Prep Time11 minsCook Time11 minsTotal Time22 mins
1

In a heavy bottomed medium skillet (that a whole flat tortilla can fit into) add about ¼” 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 okay, if a little hot oil touches the salsa.

2

Transfer the chalupa to a tray lined with paper towels to drain. Continue in this method with the rest of the tortillas.

3

Divide the chicken or pork and queso fresco over the chalupas. Garnish with cilantro and extra salsa verde if desired.

Ingredients

Directions

1

In a heavy bottomed medium skillet (that a whole flat tortilla can fit into) add about ¼” 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 okay, if a little hot oil touches the salsa.

2

Transfer the chalupa to a tray lined with paper towels to drain. Continue in this method with the rest of the tortillas.

3

Divide the chicken or pork and queso fresco over the chalupas. Garnish with cilantro and extra salsa verde if desired.

Chalupas