Best Chalupas Recipes

CHALUPAS

Steps:

• Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. , Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through. , To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.

PORK CHALUPAS

Steps:

• Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.
• Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.
• When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.

BAKED CHICKEN CHALUPAS

Steps:

• Preheat oven to 350°. Place tortillas on an ungreased baking sheet. Brush each tortilla with oil; sprinkle with cheese., Place chicken, tomatoes and seasonings in a large skillet; cook and stir over medium heat 6-8 minutes or until most of the liquid is evaporated. Spoon over tortillas. Bake 15-18 minutes or until tortillas are crisp and cheese is melted. Top with cabbage.

CHICKEN CHALUPAS

Steps:

• Preheat the oven to 400 degrees.
• Prepare the Tomato Salsa Cruda. Season the chicken and chayote with salt and pepper, place them in a baking dish, and roast for 30 to 35 minutes. Cool and remove the skin and bones from the chicken and tear into small strips. Cut the chayote into bite-size chunks. Toss the chicken and chayote with the Tomato Salsa Cruda and set aside.
• To assemble the chalupas, place two crisp tortillas on each plate, overlapping them. Place the lettuce on top of the tortillas, then mound the chicken and chayote mixture on the lettuce. Garnish with the Cotija cheese, sour cream, and cilantro.
• In a bowl, place the tomatoes, chilies, onion, lime juice, salt, and pepper. Mix well. Store in a covered container, in the refrigerator, no more than 1 day.

SOUTHWESTERN STYLE CHALUPAS

Steps:

• In a slow cooker, combine pork roast, pinto beans, chile peppers, chili powder, cumin seed, oregano, salt, pepper, and water. Cover, and simmer on Low for 4 hours.
• Shred meat, removing any bones and fat. Cover, and continue cooking for 2 to 4 more hours. Add more water if necessary.
• Place corn chips on serving plates. Spoon pork mixture over chips, and serve with desired toppings.

PORK CHALUPAS

Steps:

• Combine pork roast, pinto beans, green chiles, chili powder, cumin, oregano, salt, pepper and water in slow cooker.
• Cook on low for 4 hours.
• Remove roast and pull meat apart, removing any bones or fat.
• Return pork to slow cooker and continue cooking for 2 to 4 more hours, adding more water if necessary.
• Place corn chips on serving plates.
• Spoon pork mixture over chips and serve with desired optional toppings.

EASY CHICKEN CHALUPAS

Steps:

• Preheat oven to 350 degreesF. Spray 13x9-inch ovenproof dish with nonstick cooking spray.
• Remove skin and bones from chicken; discard. Shred chicken meat.
• Place 2 tortillas in bottom of prepared dish, overlapping slightly. Layer tortillas with 1 cup chicken, 1/2 cup cheese and 1/4 cup of each salsa. Repeat layers, ending with cheese and salsas.
• Bake casserole 25 minutes or until bubbly and hot.
• TIP: Customize this easy main dish with toppings, on the side, such as sour cream, chopped cilantro, sliced black olives, sliced green onions and sliced avocado.

ROUND 2 RECIPE - BEAN AND CHEESE CHALUPAS

Steps:

• Heat the oil in a medium skillet over medium heat. When the oil is hot, fry the tortillas, 1 at a time, on both sides until they are crisp. Remove from the oil and drain on a sheet tray lined with a brown paper bag or paper towels.
• Preheat the broiler.
• Put the fried tortillas on a sheet tray and top each with 1/4 of the bean mixture and 1/4 of the cheese. Put under the broiler until the cheese is melted and bubbling, about 2 minutes.
• In a medium bowl mix together the tomato, onion, and chili powder, and season with salt, to taste.
• Remove the tortillas from the sheet tray to individual serving dishes and top with shredded cabbage, the tomato mixture, and a tablespoon of sour cream.

CHICKEN CHALUPAS

Steps:

• Combine: soup, chili peppers, sour cream and green onions.
• Add the Jack cheese.
• Remove 2 cups of mixture and add chicken.
• Spoon chicken into tortillas.
• Roll and place into a buttered 9x13-inch pan.
• The tortillas can be placed on top of each other if necessary.
• Pour the rest of the soup mixture over the tortillas and cover with cheddar cheese.
• Spray foil and cover top of casserole.
• Bake at 350°F for 30 to 40 minutes.

ACORN SQUASH WONDER TACOS/CHALUPAS

Steps:

• Heat canola oil in a deep fryer or heavy pot over medium heat.
• Mix squash, onion, serrano pepper, flour, egg, cumin, chili powder, paprika, salt, black pepper, and cayenne pepper in a bowl.
• Drop squash mixture by the spoonful, working in batches, in the hot oil; fry until golden brown, 5 to 7 minutes. Transfer squash fritters to a paper towel-lined plate to drain. Fry the corn tortillas in the hot oil until crisp, about 2 minutes per side.
• Layer each tortilla with lettuce, squash fritters, avocado, tomato, and a tablespoon of cotija cheese.

TEXAS-STYLE CHALUPAS (TOSTADAS)

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Spoon refried beans into a small microwave-safe bowl and stir in 2 tablespoons water. Microwave on high until hot and spreadable, 1 to 2 minutes.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, about 5 minutes. Drain and discard grease. Stir salsa into beef and cook until heated through, 2 to 3 minutes.
• Spread tostada shells onto a baking sheet. Spoon 2 tablespoons of refried beans onto middle of each tostada and spread outward. Cover with cooked beef mixture and top with shredded cheese.
• Bake in the preheated oven until cheese is melted, about 7 minutes.

CHICKEN CHALUPAS

Steps:

• Mix chicken with green onions, jalapenos, pepper juice, pimentos and sour cream.
• Spread over chalupa shells.
• Top with some grated cheese.
• Broil until bubbly.
• Top with topping ingredients.

SLOW COOKER PORK CHALUPAS

Steps:

• Spray slow cooker with nonstick cooking spray. Place roast inside slow cooker.
• In a separate bowl, mix together the beans, onion, garlic, green chilis, chili powder, cumin, oregano, and salt. Pour over the roast, then add enough water to the slow cooker so that the roast is almost completely covered.
• Cook on low heat for 8-9 hours, checking about half way through to make sure there is still water and add more water if needed.
• When roast is done cooking, remove bone and fat and shred using two forks. Return pork to the slow cooker in the leftover liquid and serve on tortillas with your favorite toppings.

LAS CHALUPAS

Steps:

• In a skillet over medium heat, brown meat. Add taco seasoning, salsa, and jalapeno juice. Add a little water if mixture is too dry. Reduce heat to low and simmer for 10 minutes.
• In another skillet, heat Canola over medium-high heat. Fry flour tortilla shells flat until crispy on both sides. Place tortillas on a flat plate. Cover in meat, then cover meat with cheese, and melt cheese under broiler, about 2 minutes. Remove plate and cover cheese with shredded lettuce, then tomatoes, and olives. Place dollops of guacamole and sour cream in center.

NAKED FLAMING HOT CHICKEN CHALUPAS

Steps:

• Whisk together 1 1/4 cups of the mayonnaise, 3 tablespoons of the hot sauce, 1 tablespoon each garlic powder, onion powder, paprika and 1 teaspoon of the cayenne in a small bowl. Cover and refrigerate until ready to serve.
• Puree the avocado, Ranch seasoning, 3/4 cup of the buttermilk and the remaining 1/2 cup mayonnaise in a food processor until smooth and creamy. Transfer to a small bowl. Cover and refrigerate until ready to serve. Clean and dry the food processor.
• Pound each chicken cutlet with a meat mallet or a rolling pin between 2 pieces of plastic wrap to 1/4-inch thick. Trim any jagged edges to form an oval shape. Sprinkle generously with salt and pepper and transfer to a rimmed baking tray. Set aside.
• Pulse the Cheetos® in the food processor until a fine dust. Whisk together the flour, 1/2 cup Cheeto dust, the remaining 1 tablespoon each garlic powder, onion powder, paprika, 2 teaspoons cayenne and 2 tablespoons salt in a medium bowl. Whisk together the egg, remaining 1 cup buttermilk and 3 tablespoons hot sauce in another medium bowl.
• Working with 1 piece at a time, dredge the cutlets in the flour mixture, turning to coat and packing into crevices. Shake to remove excess and return the cutlets to the baking sheet. Dip chicken into buttermilk mixture, allow excess to drip off, then pack flour mixture firmly onto chicken. Gently shake off excess.
• Arrange the breaded cutlets on a baking sheet, down the center, side-by-side (its ok if they touch). Tear off an 18-inch-long piece of aluminum foil, place 2 wooden spoons, handle-ends touching, down the length of the foil. Fold the foil in half lengthwise over the spoons to cover. Place the foil-covered spoons over the cutlets so that the handles are in the center of the cutlets and the foil covers half of each. Fold the uncovered half of each cutlet over the foil-covered spoon handles to form "taco shells." Freeze until the cutlets are very firm and hold their taco-shape, at least 1 hour up to 8 hours.
• Fill a large heavy pot, fitted with a deep fry thermometer halfway with oil. Heat over medium-high heat until 350 degrees F. Working in 2 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, 5 to 8 minutes per batch. Transfer to a wire rack set over paper towels to drain.
• Fill the chicken shells with lettuce, tomato and cheese. Drizzle with both sauces and serve more on the side.

CHALUPAS

Steps:

• 1. In a large skillet over medium heat, brown beef. Add taco seasoning, salsa and jalapeno juice. Add a little water if mixture is too dry. Reduce heat to low and simmer for 10 minutes.
• 2. In another large skillet, heat oil over medium-high heat. Fry each tortilla flat until crispy on both sides. Place tortillas on individual ovenproof plates (or cookie sheets and then transfer them later onto plates). Cover each tortilla with meat mixture, then spread cheese over top.
• 3. Broil 6 inches from heat until cheese melts, about 2 minutes. Remove plates and top cheese with shredded lettuce, tomatoes and olives. Place dollops of guacamole and sour cream in centers of chalupas. Enjoy!

STEAK AND BLACK BEAN CHALUPAS

Steps:

• For the tortillas: Preheat the oven to 375 degrees F. Lay the tortillas on a baking sheet, brush both sides with the oil and sprinkle with salt. Bake until golden brown and crispy, about 10 minutes.
• For the cube steak: Toss the steak strips with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons of the oil in a large skillet over high heat until lightly smoking. Add half of the strips and cook, tossing until the strips are browned on all sides, but not completely cooked through, 1 to 2 minutes. Remove with a slotted spoon to a large bowl and repeat with the other half.
• Remove all but 1 tablespoon of oil from the skillet and reduce the heat to medium-high. Add the onions and 1/2 teaspoon salt. Cook, stirring frequently, until golden brown, 6 to 8 minutes. Add the garlic and 1/4 teaspoons of the oregano and cook for 1 minute. Add the broth and stir with a wooden spoon to loosen any browned bits. Add the steak strips and any accumulated juice and simmer until thickened slightly, about 4 minutes. Remove from the heat and add the remaining 1/4 teaspoon oregano, lime zest and lime juice and mix well.
• For the beans: Heat the oil in a medium skillet over medium-high heat and add the chili powder. Cook until fragrant, about 15 seconds. Add the black beans and toss to combine. Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to boil. Using a masher, smash the black beans, stirring occasionally to incorporate into the broth, until thick. Remove from the heat.
• For the chili-lime mango: Toss the mangoes with the lime zest, lime juice, chili powder and 1/8 teaspoon salt.
• To assemble the chalupas, spread a thin layer of smashed black beans on each crispy corn tortilla and divide the steak among them. Top with some chili-lime mangoes and serve with lime wedges and pickled jalapenos.

VEGETARIAN CHALUPAS

Steps:

• In a small skillet, heat the oil and saute the onion and jalapenos for 5 - 6 minutes. Stir in the tomatoes and bring to a boil. Reduce heat and simmer 15 minutes. Remove from heat and keep warm. Warm up the tortillas in a toaster oven or microwave, roll in the shape of a horn, fill with a handful of lettuce, a spoonful or two of the refried beans, some of the sauce and then finish off with the cheese, sour cream and a shot of lime. Muy delicioso.....

MEXICAN CHALUPAS TACOS

Steps:

• 1. Spray Crockpot with Pam. Fill with ingredients in above order. Set on LOW overnight; 8 hrs...or to fall apart tender. (4 hrs high,& then 2-3 low)for same day.
• 2. Chalupas (My Way) Tia Rosa FlATBREAD 10inch tortilla size; 2 per hungry person. you'll find this at Ralph's in my area. Fry in large skillet of hot veg. oil; bending with metal tongs after 1 min. to golden, hold taco bend and flip to finish other side of homemade shell. Don't wait too long or you can't bend swollen shell.
• 3. Drain and cool down cooked shells on paper toweling. Set aside. Assemble the Chalupas. Spread refried beans lightly within each shell...then start filling with condiments listed below it. If you add the cooked Chalupa meat after the tomatoes; it helps hold ingredients within the shell for eating it neater!
• 4. Serve with the meat warmed up, sprinkling some of the suggested cheese across the top of each one; or use favorite shredded or mexican crumble choice;like cojita!

CHALUPAS WITH CHORIZO

Steps:

• For crust:
• Spray three 12-cup mini muffin pans with nonstick spray. Preheat oven to 350°F. Combine masa, flour, and 3/4 teaspoon salt in processor; using on/off turns, process to blend. Add butter. Add shortening by rounded teaspoonfuls. Using on/off turns, process until mixture resembles coarse meal. Add 1/4 cup warm water and process just until moist clumps form, adding more water by teaspoonfuls if dry.
• Transfer dough to work surface; form into ball. Roll scant tablespoonful dough between palms into 1-inch round. Flatten into disk, then press onto bottom and up sides of 1 muffin cup, keeping top edge of dough inside cup (do not form any overhang). Repeat with remaining dough.
• Bake crusts until dry to touch and easy to remove from cups, about 35 minutes. Cool on rack. DO AHEAD: Can be made 1 day ahead. Store at room temperature in airtight container.
• For filling and garnish:
• Heat oil in heavy medium nonstick skillet over medium-high heat. Add onion and sauté until soft, 2 to 3 minutes. Add chorizo and cook until browned and crumbly, breaking up sausage with wooden spoon or fork, about 5 minutes. Add 1/4 cup water and tomato paste. Stir until thickened, about 2 minutes. DO AHEAD Can be made 1 day ahead. Cover and chill. Rewarm filling before continuing.
• Divide filling among crusts (about 1 teaspoon each). Spoon 1/2 teaspoon tomato salsa atop half of chalupas and 1/2 teaspoon salsa verde atop remaining chalupas. Garnish with avocado and cilantro leaves.
• Also known as masa harina; available at many supermarkets and at Latin markets.