If you can believe it my first taste of a chalupa was in a school cafeteria back in the early 90s. I’m pretty sure it had a ground beef and cheese filling with nothing else but it was freshly made and very tasty. I decided to go with a beef and bean chalupa at home.
For some unknown reason chalupas aren’t that popular and I don’t understand why. To me it’s a cross between a taco and a tostada which I think just about everyone is familiar with. The most unique thing about a chalupa is the shape which is said to resemble a canoe and is how the dish got its name.
- 1 dozen corn tortillas
- 3 cups refried beans
- ¾ to 1 pound cooked seasoned taco meat
- shredded cheese
- Additional topping such as:
- diced onion
- shredded lettuce
- sour cream
- hot sauce
- oil for frying
- In a heavy bottomed skillet heat about a quarter inch of vegetable oil until very hot but not smoking. When oil is hot place a corn tortilla in skillet and cook until the edges are lightly browned. Flip and using tongs bring one side of the tortilla up about a quarter of the way and cook for a few seconds or until it will hold its shape on its own. Repeat on other side. Repeat the steps until all tortillas are cooked.
- Heat the refried beans until bubbly. You want them thin enough to spread easily so add water if needed after the beans have heated. Heat up the taco meat if needed.
- When the shells are cooked and the beans and beef are hot spread a ¼ cup of beans on the bottom of each shell and top with 2 tablespoons or so of taco meat. Add shredded cheese and your favorite toppings. I served mine with Mexican Rice. Makes 6 generous portions.