Chalupas
Warm, crisp-on-the-outside, tender-on-the-inside chalupas made at home, layered with black beans, cheese, fresh veggies, and a drizzle of queso sauce.
Ingredients
Dough Ingredients
- 3 cups all-purpose flour
- 1.5 tablespoons baking powder
- 1 teaspoon salt
- 2 tablespoons melted butter or neutral oil vegetable/canola
- 1.25 cups milk, room temperature Use buttermilk for tangier taste or plant milk for dairy-free
- Oil for frying vegetable, canola, or sunflower Enough for shallow fry in a skillet
Toppings
- 2 cups black beans, warmed Canned beans are fine—drain and rinse
- 2 cups lettuce, chopped
- 1 cup tomatoes, chopped
- 3/4 cup sour cream
- 3/4 cup queso sauce
- 3/4 cup shredded cheese pepper jack, Monterey Jack, or cheddar
Optional Garnishes
- lime wedges, cilantro, pickled jalapeños, hot sauce Optional for additional flavor
Instructions
Dough Preparation
- In a large bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Stir in melted butter (or oil), then slowly pour in milk while mixing until a soft, slightly tacky dough forms.
- Cover with a towel and let rest for 5 minutes.
Shaping the Discs
- Divide the dough into 8–10 equal pieces. Shape each piece into a ball, then press or roll into a 5–6 inch disc about 1/8–1/4 inch thick.
- Keep discs covered so they don’t dry out.
Frying the Discs
- Heat oil in a skillet to 350–375°F (175–190°C). Fry discs in batches for 45–60 seconds per side, until puffed and golden brown.
- Transfer fried chalupa shells to paper towels to drain.
Preparing the Beans
- While frying, warm the black beans in a pot. Season to taste with salt, pepper, and a pinch of cumin or chili powder.
Assembling the Chalupas
- Spread a spoonful of warm beans on each fried shell, sprinkle with shredded cheese, and drizzle queso sauce.
- Top with chopped tomatoes, lettuce, and a dollop of sour cream. Add cilantro, pickled jalapeños, or a squeeze of lime if desired.
- Serve immediately.
Notes
Store fried chalupa shells in an airtight container at room temperature for up to 24 hours. For best quality, assemble and eat immediately. Components can be stored separately.