Chalupas
Rating
Chalupas are a classic Mexican street food snack that are crispy, savory, and fun to eat.
Ingredients
- SALSA VERDE
- 4 medium tomatillos, husked
- ½ small jalapeño, seeds removed
- ½ white onion, coarsely chopped
- 2 cloves garlic
- 1 tbsp. fresh cilantro leaves
- 1 tbsp. fresh lime juice
- ½ tsp. kosher salt
- GROUND BEEF
- 1 tbsp. neutral oil
- 2 cloves garlic, finely chopped
- 1 lb. (85% lean) ground beef
- 1 tsp. kosher salt
- ½ tsp. chili powder
- ½ tsp. dried Mexican oregano
- ½ tsp. ground coriander
- ½ tsp. ground cumin
- CHALUPAS
- 1¾ c. (210 g.) all-purpose flour
- ¾ c. (70 g.) masa harina
- 1½ tsp. baking powder
- 1¼ tsp. kosher salt
- 2 tbsp. cold unsalted butter, cut into pieces
- ¾ c. plus 1 tbsp. milk
- Vegetable oil, for frying (about 4 c.)
- ½ c. black beans
- ¼ c. chopped white onion
- ¼ c. crumbled cotija
- Fresh cilantro leaves, for serving
Instructions
- SALSA VERDE
- Arrange a rack in upper third of oven; preheat to 400°. Line a small baking sheet with foil. Place tomatillos on prepared sheet.
- Roast tomatillos until softened and slightly charred, about 25 minutes. Let cool 5 minutes.
- In a blender, pulse tomatillos, onion, garlic, cilantro, lime juice, and salt until smooth. Transfer to a medium bowl; set aside until ready to use.
- GROUND BEEF
- While tomatillos roast, in a medium skillet over medium-high heat, heat oil. Cook garlic, stirring frequently, until fragrant, about 2 minutes.
- Add ground beef, salt, chili powder, oregano, coriander, and cumin. Cook, breaking up meat with a spoon, until browned, 6 to 8 minutes; set aside until ready to use.
- CHALUPAS
- In a large bowl, combine flour, masa, baking powder, and salt. Add butter and mix with your fingertips to incorporate until small pebbles form. Slowly stir in milk until a dough begins to form. Using your hands, shape dough into a ball. Cover bowl with plastic wrap and let rest 10 minutes.
- Into a medium heavy skillet, pour oil to a depth of 1". Heat over medium heat until a deep-fry or instant-read thermometer registers 325°.
- Divide dough into 6 (2.8-oz.) pieces. Roll each piece to a 5" to 6" circle. Dock or prick each piece with a fork to prevent air bubbles. Using tongs, lower one-half of one circle into oil. Fry until shell is firm and holds its shape, 5 to 10 seconds. Release half you’re holding with tongs into oil—it should fold into a taco shell shape. Continue to fry, turning once, until golden brown, 2 to 3 minutes per side. Transfer to paper towels to drain. Repeat with remaining dough.
- Build chalupas with salsa verde, beef, beans, onion, cotija, and cilantro.
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