Use What You Have
Chicken Chalupas Recipe
Ingredients
This recipe yields 6 servings.
For the Shells:
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 1/4 cups whole milk
- 2 tablespoons melted butter
For the Filling:
- 2 cups chopped iceberg lettuce
- 1 cup chopped tomatoes
- 1 cup shredded Cheddar cheese (or to taste)
- Optional toppings: pico de gallo, sour cream, sliced avocados
- 1 cup refried beans
- 1 1/2 cups shredded cooked chicken
- 2 tablespoons taco seasoning
- Oil for frying
Directions
Step 1: In a medium mixing bowl, combine flour, baking powder, and salt. Stir until the dry ingredients are well mixed.
Step 2: Gradually add the milk, stirring continuously, until the dough becomes too thick to stir and you need to knead it by hand.
Step 3: Add the melted butter to the dough and continue kneading until smooth and well combined.
Step 4: Divide the dough into 6 equal portions and shape each portion into a ball.
Step 5: Lightly flour your work surface and rolling pin. Roll each dough ball into a 7-inch circle, turning it a quarter turn after a few passes with the rolling pin. If the dough sticks, sprinkle with more flour.
Step 6: Place the rolled dough circles under a damp kitchen towel to keep them from drying out while you prepare the filling.
Step 7: Set up your filling stations: chopped lettuce, chopped tomatoes, shredded cheese, and any optional toppings. Place them in a convenient order for easy assembly.
Step 8: Microwave the refried beans for about 1 minute until soft and spreadable. Add them as the first station to your ingredients.
Step 9: Warm the shredded chicken in the microwave or in a skillet. Toss with taco seasoning mix and place it as the second station next to the other ingredients.
Step 10: Heat oil in a large nonstick skillet to a depth of about 1/4 inch. Heat the oil over medium heat until it is hot.
Step 11: Fry one side of the dough circle until it turns lightly brown, about 1 minute. Using tongs, flip the dough circle and fry the other half, holding the shell up to avoid submerging it completely. Repeat with all the dough circles.
Step 12: Once fried, place the chalupa shells in a taco holder to maintain their shape until you're ready to fill them.
Step 13: To serve, spread about 2 tablespoons of refried beans on each chalupa shell, followed by 2-3 tablespoons of seasoned shredded chicken.
Step 14: Top with chopped lettuce, tomatoes, shredded cheese, and your choice of optional toppings like pico de gallo, sour cream, or sliced avocados.
Step 15: Serve immediately and enjoy!
Nutrition Facts (per serving)
- Calories: 518
- Fat: 20g (26% Daily Value)
- Saturated Fat: 9g (43% Daily Value)
- Cholesterol: 66mg (22% Daily Value)
- Sodium: 1091mg (47% Daily Value)
- Total Carbohydrate: 60g (22% Daily Value)
- Dietary Fiber: 4g (15% Daily Value)
- Total Sugars: 4g
- Protein: 23g (46% Daily Value)
- Vitamin C: 7mg (8% Daily Value)
- Calcium: 404mg (31% Daily Value)
- Iron: 5mg (26% Daily Value)
- Potassium: 469mg (10% Daily Value)
Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.
Editors Note: The nutritional value for oil used in frying is calculated based on a retention rate of 10% after cooking. The amount may vary depending on the cooking time, temperature, and specific type of oil used.
The History of Chicken Chalupas
Chicken chalupas have their roots in traditional Mexican cuisine, originating from the central regions of Mexico where corn and wheat-based flatbreads have been a staple for centuries. The term "chalupa" means "small boat" in Spanish, aptly describing the distinctive shape of the fried dough that cradles the filling. Historically, chalupas were made with simple ingredients such as masa (corn dough), beans, and local vegetables, serving as an affordable and versatile meal for families. Over time, the dish evolved to include various proteins, with chicken becoming one of the most popular choices due to its widespread availability and compatibility with traditional Mexican seasonings.
Regional Variations
Different regions of Mexico have developed unique versions of chalupas. In Puebla, chalupas are often smaller, crispier, and topped with a combination of salsa, onions, and shredded cheese. Oaxaca adds local cheeses and sometimes mole sauce for richer flavor, while Mexico Citys street-style chalupas emphasize fast, easy-to-hold servings with refried beans and shredded meats. In northern Mexico, wheat flour is more commonly used, giving the chalupa a softer texture compared to the traditionally corn-based southern varieties. Each region brings its own touch, whether through the choice of protein, level of spiciness, or inclusion of fresh herbs and local vegetables.
Difference from Similar Dishes
Chalupas are often confused with tacos, tostadas, or sopes, but they are distinct in both shape and preparation. Unlike tacos, chalupa shells are fried in a shallow oil bath to create a rigid, boat-like structure that holds toppings securely. Tostadas are flat and fully fried, lacking the curved, concave shape of chalupas. Sopes have thicker, pinched edges and are typically smaller, while chalupas are elongated and slightly open in the center. These differences give chalupas a unique mouthfeel and visual appeal that set them apart from other Mexican street foods.
Where Chalupas Are Typically Served
Chalupas are a popular street food and are also frequently served in Mexican restaurants and family kitchens. In urban areas, they are often found at food stalls, markets, and casual eateries, where they are enjoyed as a quick snack or light meal. At home, chalupas are versatile enough to serve for breakfast, lunch, or dinner, and are particularly popular for gatherings because they allow each guest to customize toppings. They are often paired with fresh salsas, avocado slices, or a squeeze of lime, enhancing their vibrant flavor profile.
Interesting Facts About Chalupas
- The name "chalupa" comes from the Spanish word for a small canoe or boat, reflecting the shells shape.
- Chalupas were originally made from masa, but modern recipes often use wheat flour for easier preparation at home.
- Street vendors sometimes keep the shells warm in steamers while waiting to assemble fillings on demand.
- The dish has inspired international variations, including U.S. fast-food versions with deep-fried shells and diverse toppings.
- Because chalupa shells are fried only lightly, they maintain a crisp exterior while remaining soft inside, making them ideal for holding generous toppings without breaking.
FAQ about Chicken Chalupas Recipe
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