Homemade Chalupas Recipe
These homemade chalupas are a flavorful twist on a classic Mexican-inspired dish. Crispy fried shells are sprinkled with zesty taco seasoning, layered with creamy refried beans cooked in bacon grease, and topped with hearty ground beef simmered in a rich red chile sauce.
Fresh toppings like diced onion, lettuce, tomato, and avocado add the perfect balance of crunch and freshness. Perfect for a delicious and satisfying dinner!
Why You’ll Love This Recipe:
People will love this chalupa recipe because it combines crispy, savory, and fresh elements in every bite.
The homemade touches, like the taco-seasoned shells and bacon-grease refried beans, elevate the flavors to a whole new level of comfort and indulgence.
The rich, smoky red chile beef adds depth, while the fresh toppings bring brightness and balance.
It’s an easy-to-customize dish that’s both hearty and satisfying, making it perfect for family dinners or casual gatherings.
Key Ingredients:
Fried Shells: Crispy corn tortillas fried to perfection and sprinkled with zesty homemade taco seasoning.
Refried Beans: Creamy beans cooked in bacon grease and melted Monterey Jack cheese for extra richness.
Ground Beef with Red Chile: Ground beef simmered in a bold, smoky red chile sauce made with dried chile pods for authentic flavor.
Fresh Toppings: Diced onion, crisp lettuce, juicy tomato, and creamy avocado add a refreshing contrast to the hearty layers.
Homemade Chalupas Recipe
Ingredients:
For the Shells:
Corn tortillas
Oil for frying
Homemade powdered taco seasoning
For the Refried Beans:
2 cups cooked pinto or black beans
2 tbsp bacon grease
1/2 cup shredded Monterey Jack cheese
For the Red Chile Beef:
1 lb ground beef
4-6 dried red chile pods (e.g., New Mexico or Guajillo)
1/2 tsp cumin
1/2 tsp garlic powder
Salt to taste
Water or beef broth as needed
Toppings:
Finely diced onion
Shredded lettuce
Diced tomato
Sliced avocado
Instructions:
Prepare the Shells:
Heat oil in a skillet over medium-high heat.
Fry the tortillas until crispy, then drain on paper towels.
While still warm, sprinkle with your homemade powdered taco seasoning.
Make the Refried Beans:
Heat bacon grease in a skillet.
Add cooked beans and mash until smooth, adding a little water if needed for consistency.
Stir in Monterey Jack cheese and let it melt. Keep warm.
Cook the Red Chile Beef:
Remove stems and seeds from the chile pods, then toast them lightly in a dry pan until fragrant.
Soak the pods in hot water for 15 minutes, then blend into a smooth paste with a bit of the soaking water.
In a skillet, brown the ground beef. Add cumin, garlic powder, salt, and the chile paste.
Simmer for 10 minutes, adding water or broth if needed to reach your desired consistency.
Assemble the Chalupas:
Spread a layer of refried beans on each fried shell.
Add a generous spoonful of red chile beef on top.
Garnish with diced onion, shredded lettuce, diced tomato, and slices of avocado.
Serve and enjoy! These chalupas are flavorful, hearty, and perfect for dinner.
Notes:
Customize the Heat Level: Adjust the type and quantity of red chile pods to control the spiciness of the beef. Mild varieties like Ancho work well for less heat, while Guajillo or Arbol can add a spicy kick.
Make it Vegetarian: Swap the ground beef for sautéed vegetables or plant-based protein, and use vegetable oil instead of bacon grease for the beans.
Taco Seasoning Tip: If you don’t have a homemade mix, use a store-bought one, but making your own allows you to control the flavors.
Crispier Shells: Fry the tortillas until golden and crisp, but avoid over-frying, as they can become too hard to bite into.
Prep Ahead: Make the red chile beef and refried beans in advance for a quick assembly during dinner.
Nutrition Information:
YIELDS: 2 chalupas | SERVING SIZE: 1
Calories: ~450 kcal | Protein: ~20g | Carbohydrates: ~35g | Fiber: ~6g | Sugars: ~3g | Fat: ~25g | Saturated Fat: ~8g | Cholesterol: ~60mg | Sodium: ~600mg
Frequently Asked Questions:
Can I use store-bought taco seasoning instead of homemade?
Yes, store-bought taco seasoning works well as a substitute, but making your own allows you to customize the flavor and control the salt and spice levels.
What type of beans should I use for the refried beans?
Pinto beans are traditional and offer a creamy texture, but black beans are also a great option if you prefer a slightly firmer texture and a different flavor profile.
Can I bake the tortillas instead of frying them?
Absolutely! Brush the tortillas with oil and bake them at 400°F (200°C) for about 8-10 minutes, flipping halfway through, until they are crispy.
How can I make the red chile sauce less spicy?
Use mild chile varieties like Ancho or New Mexico chiles, and remove all seeds and veins before soaking.
Adding a splash of cream or sour cream can also mellow the heat.
Can I prepare the components ahead of time?
Yes! The red chile beef and refried beans can be made up to 2 days in advance and stored in the refrigerator.
Reheat them gently before assembling the chalupas.
How do I keep the fried shells crispy after cooking?
Place the fried shells on a wire rack instead of paper towels to prevent steam from softening them.
Store them in a warm oven (200°F/93°C) if you’re frying in batches.
How do I prevent the tortillas from breaking while frying?
Use fresh or slightly warmed tortillas to make them more pliable.
Avoid frying tortillas that are too cold or stiff, as they are more likely to crack.
Can I make the shells in advance?
Yes! You can fry the shells ahead of time and store them in an airtight container at room temperature for up to 2 days.
Reheat them in the oven for a few minutes to restore crispiness before serving.
How do I make sure the red chile sauce isn’t bitter?
Toast the dried chile pods lightly in a dry skillet before soaking to enhance their flavor.
Avoid burning them, as that can cause bitterness.
Additionally, balance the sauce with a pinch of sugar or a splash of lime juice if needed.
What’s the best way to melt the cheese into the beans?
After mashing the beans, stir in shredded cheese while the beans are still hot.
Cover the pan and let the residual heat melt the cheese evenly.
If needed, return the pan to low heat and stir gently.