Description
Experience the incredible flavors of homemade chalupas with crispy masa shells and a rich, savory beef filling. This recipe is a delightful culinary adventure that will impress your family and friends!
Ingredients
- Masa Harina
- Warm Water
- Salt
- Neutral Oil for Frying
- Ground Beef
- Aromatics (Onion & Garlic)
- Chalupa Seasoning Blend (chili powder, ground cumin, dried oregano, garlic powder, onion powder)
- Tomato Paste or Diced Tomatoes
- Beef Broth
- Toppings (shredded iceberg lettuce, diced fresh tomatoes, crumbled cotija cheese, crema mexicana, salsa)
Instructions
- Prepare the Beef Filling: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain any excess fat.
- Add the chopped onion to the skillet with the beef and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Stir in the chili powder, cumin, oregano, garlic powder, onion powder, salt, and pepper. Cook for 1 minute, allowing the spices to toast.
- Add the tomato paste and beef broth. Bring to a simmer, then reduce heat to low, cover, and let it cook for at least 15-20 minutes for the flavors to meld. Stir occasionally. Keep warm.
- Make the Masa Dough: In a large bowl, combine the masa harina and salt.
- Gradually add the warm water, about 1/2 cup at a time, mixing with your hands until a soft, pliable dough forms. The dough should be moist but not sticky, similar to play-dough consistency. If it's too dry, add a little more water; if too wet, add a tablespoon of masa harina.
- Knead the dough gently for about 2-3 minutes until smooth. Cover the bowl with a damp cloth or plastic wrap and let the dough rest for at least 15-20 minutes.
- Shape the Chalupa Shells: Divide the masa dough into golf-ball sized portions (about 1.5 to 2 ounces each).
- Line a tortilla press with two pieces of plastic wrap. Place one dough ball between the plastic, slightly off-center towards the hinge.
- Press gently to flatten the dough into an oval or oblong shape, about 1/4-inch thick.
- Carefully peel the plastic wrap off the shaped masa. If you want a slightly boat-like shape, you can gently pinch the sides upwards.
- Fry the Chalupa Shells: Heat 1 to 2 inches of neutral oil in a deep skillet or Dutch oven over medium-high heat to about 350-375°F (175-190°C).
- Carefully place one or two chalupa shells into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy.
- Using tongs, transfer the fried shells to a plate lined with paper towels to drain excess oil. Repeat with the remaining dough.
- Assemble and Serve: Immediately fill each warm chalupa shell with a generous scoop of the seasoned beef filling.
- Top with shredded lettuce, diced tomatoes, crumbled cotija cheese, a drizzle of crema mexicana, and a spoonful of your favorite salsa.
- Serve hot and enjoy your incredible homemade chalupas!
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chalupa
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 50 mg
Keywords: Masa dough should feel like soft play-dough. Allow the masa dough to rest for 15-20 minutes for better pliability. Maintain oil temperature around 350-375°F for perfect frying. Assemble chalupas right before serving to keep shells crispy.