How TO Make Homemade Chalupas
HOW TO MAKE HOMEMADE CHALUPAS is a medium Mexican recipe that serves 4. 350 calories per serving. Recipe by Cooking Con Claudia on YouTube.
Prep: 45 min | Cook: 27 min | Total: 1 hr 27 min
Cost: $13.49 total, $3.37 per serving
Ingredients
- 2 pounds Ground Beef (lean ground beef, broken up while cooking)
- 0.5 medium White Onion (diced)
- 1 large Roma Tomato (diced)
- 1 teaspoon Cumin (ground)
- 1 teaspoon Onion Powder (ground)
- 1 teaspoon Paprika (sweet paprika)
- 1 teaspoon Chili Powder (mild)
- 1 teaspoon Oregano (dried Mexican oregano preferred)
- 1.5 teaspoons Garlic Salt (or 1 tsp garlic powder + 0.5 tsp salt)
- 3 cups All‑Purpose Flour (plus extra for dusting)
- 2 tablespoons Vegetable Shortening (solid, cut into small pieces)
- 1 tablespoon Baking Powder (leavening for the dough)
- 1 teaspoon Salt (kosher or table salt)
- 1 cup Shredded Cheese (Mexican blend or cheddar, optional for topping)
- 1 cup Lettuce (shredded, preferably iceberg or romaine)
- 1 cup Sour Cream (full‑fat for best flavor)
- 1.5 cups Milk (whole milk)
- 2 cups Vegetable Oil (for frying the shells)
Instructions
Make the dough
In a large mixing bowl combine 3 cups all‑purpose flour, 1 tablespoon baking powder and 1 teaspoon salt; stir, then cut in 2 tablespoons vegetable shortening until the mixture resembles coarse crumbs. Slowly add 1½ cups milk while mixing, then knead until the dough is smooth and no longer sticky.
Time: PT10M
Rest the dough
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rest for 15 minutes.
Time: PT15M
Dice tomato and onion
While the dough rests, dice the roma tomato and half of the white onion into small, uniform pieces.
Time: PT5M
Sauté tomato and onion
Heat a drizzle of oil in a medium‑high skillet. Add the diced tomato and onion and cook, stirring occasionally, for about 3 minutes until softened.
Time: PT3M
Temperature: medium‑high
Cook beef with spices
Add the 2 lb ground beef to the skillet, breaking it up with a spatula. Sprinkle in 1 tsp cumin, 1 tsp onion powder, 1 tsp chili powder, 1 tsp paprika, 1 tsp oregano and 1½ tsp garlic salt. Stir and cook for 4 minutes, then lower heat to medium, cover, and continue cooking for another 5 minutes until the meat is fully browned and cooked through.
Time: PT9M
Temperature: medium
Drain meat (optional)
Remove the skillet from heat and, if desired, carefully drain any excess oil.
Time: PT1M
Shape chalupa shells
Dust a clean countertop with extra flour. Divide the rested dough into equal portions (about 6 pieces). Roll each piece into a 6‑inch circle, not too thin and not too thick.
Time: PT10M
Heat oil for frying
Pour about 2 cups vegetable oil into the medium frying pan and heat over medium until the oil shimmers. Test with a tiny piece of dough – it should sizzle immediately.
Time: PT5M
Temperature: medium
Fry the shells
Carefully place one rolled dough circle into the hot oil. Press down gently and cook for 1 minute. Flip, press again to release bubbles, and cook the other side for 45 seconds. Flip once more and cook the final side for 45 seconds until golden‑brown and crisp. Remove with tongs and drain on paper towels. Repeat for all pieces.
Time: PT15M
Temperature: medium
Assemble chalupas
While the shells are still warm, split each one open and fill with the seasoned beef, shredded lettuce, shredded cheese, a dollop of sour cream and extra diced tomato if desired. Serve immediately.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: Contains gluten, Contains dairy, Contains meat, High protein
Allergens: Wheat, Dairy
Ingredient Substitutions
- Instead of Ground Beef: ground turkey, ground chicken, plant‑based ground meat
- Instead of White Onion: yellow onion, shallots
- Instead of Roma Tomato: plum tomato, regular tomato
- Instead of Cumin: cumin seeds (ground)
- Instead of Onion Powder: finely minced onion
- Instead of Paprika: smoked paprika
- Instead of Chili Powder: cayenne pepper mixed with paprika
- Instead of Oregano: Italian oregano
- Instead of Garlic Salt: garlic powder and regular salt
- Instead of All‑Purpose Flour: whole wheat flour (different texture)
- Instead of Vegetable Shortening: unsalted butter, lard, vegetable oil (affects texture)
- Instead of Baking Powder: baking soda plus an acid (e.g., cream of tartar)
- Instead of Salt: sea salt
- Instead of Shredded Cheese: queso fresco, monterey jack
- Instead of Lettuce: cabbage slaw
- Instead of Sour Cream: Greek yogurt, crema fresca
- Instead of Milk: 2% milk, almond milk (affects dough texture)
- Instead of Vegetable Oil: canola oil, peanut oil
Equipment Needed
- Large Mixing Bowl
- Measuring Cups
- Measuring Spoons
- Rolling Pin
- Knife
- Medium Frying Pan
- Spatula or Tongs
- Paper Towels
- Plate or Cooling Rack
Critical Steps — Do Not Skip
- Make the dough
- Cook beef with spices
- Shape chalupa shells
- Fry the shells
Chef Tips from the Video
- Cut the shortening into small pieces before mixing for an even crumbly texture
- Press the dough gently while frying to keep the pocket open for fillings
- For extra flavor, add a pinch of smoked paprika to the dough
Troubleshooting
Dough is too sticky and hard to roll.
Add a tablespoon of flour at a time, kneading gently until the dough is smooth but not dry.
Fried shells are soggy instead of crisp.
Make sure the oil is hot enough (around 350°F/175°C) and avoid overcrowding the pan; fry each side until golden.
Meat filling is dry.
Do not over‑cook the beef; keep a little of the cooking oil in the pan or add a splash of broth.
Storage
Refrigerator: Store cooked shells and filling separately in airtight containers for up to 3 days.
Freezer: Unfilled shells can be frozen for up to 1 month; reheat in a 350°F oven for 5‑7 minutes to restore crispness.
Room temperature: Do not leave assembled chalupas out at room temperature for more than 2 hours.
Make-Ahead Tips
- The dough can be prepared up to 24 hours ahead and kept refrigerated, covered tightly
- Cooked beef filling can be made a day ahead; reheat gently before assembling
- Fry shells just before serving for maximum crispness; pre‑fried shells can be reheated in a hot oven
Frequently Asked Questions
What is the cultural significance and history of chalupas in Mexican cuisine?
Chalupas originate from the Mexican state of Veracruz and are traditionally small, fried corn tortillas topped with salsa, cheese, and meat. They were originally a street‑food snack, offering a portable, crunchy base for flavorful toppings, and have become a beloved comfort food across Mexico.
What are the traditional regional variations of chalupas in Mexico?
In Veracruz, chalupas are thin and fried until crisp, topped with salsa verde, shredded chicken, and cheese. In central Mexico, they may be thicker, fried, and topped with refried beans, pork, and lettuce. Some regions add pickled onions or avocado for extra freshness.
How is an authentic chalupa traditionally served in Mexican street markets?
Authentic chalupas are served hot, straight from the fryer, with a generous spoonful of salsa, crumbled cheese, shredded lettuce, and a drizzle of crema or sour cream. They are often eaten with the hands and accompanied by a cold beverage like agua fresca.
What occasions or celebrations are chalupas associated with in Mexican culture?
Chalupas are popular at family gatherings, festivals, and weekend markets. They are often prepared for celebrations such as birthdays, Día de los Muertos, and local fairs where quick, tasty finger foods are needed.
How does the chalupa fit into the broader Mexican cuisine tradition?
The chalupa exemplifies Mexican cuisine’s love for corn‑based bases, bold spices, and layered textures. It bridges the gap between tacos and tostadas, showcasing the versatility of corn tortillas in both fried and topped forms.
What are the authentic traditional ingredients for chalupas versus acceptable substitutes?
Traditional chalupas use masa‑based corn tortillas, pork or chicken filling, salsa verde, queso fresco, and crema. Acceptable substitutes include using all‑purpose flour dough for the shell, ground beef for the protein, shredded cheddar for cheese, and sour cream in place of Mexican crema.
What other Mexican dishes pair well with chalupas?
Chalupas pair nicely with Mexican rice, refried beans, fresh guacamole, and a side of pico de gallo. A light cucumber agua fresca or a cold cerveza balances the richness of the fried shells.
What makes chalupas special or unique in Mexican cuisine?
The unique combination of a crunchy, fried tortilla pocket filled with moist, seasoned meat and fresh toppings creates a contrast of textures that is distinct from flat tacos or tostadas, making chalupas a beloved handheld treat.
What are the most common mistakes to avoid when making chalupas at home?
Common mistakes include over‑mixing the dough, which makes the shells tough; frying at too low a temperature, resulting in soggy shells; and overcooking the beef, which dries out the filling. Follow the temperature cues and timing in the recipe to avoid these pitfalls.
Why does this chalupa recipe use vegetable shortening instead of butter or oil in the dough?
Shortening has a higher melting point than butter, creating a flaky, tender crust that stays crisp after frying. Butter would add flavor but can make the dough softer and more prone to absorbing oil, while oil alone would not give the same layered texture.
Can I make chalupas ahead of time and how should I store them?
Yes, you can prepare the dough up to a day ahead and keep it refrigerated, covered. The cooked beef filling can also be made ahead and reheated. Fry the shells just before serving; if you must store fried shells, keep them in a single layer in the fridge and reheat in a hot oven to restore crispness.
What does the YouTube channel Cooking Con Claudia specialize in?
The YouTube channel Cooking Con Claudia focuses on easy, family‑friendly Latin‑American and comfort food recipes, offering step‑by‑step tutorials that emphasize simple techniques and approachable ingredients for home cooks.
Last updated: October 18, 2026
