Chalupa Shells

Ingredients:

8 small corn tortillas

vegetable or canola oil for frying

1 cup tomatillo salsa verde on this site, plus extra for serving

1 cup queso fresco crumbled

2 cups pulled cooked chicken or pork shredded

cilantro for garnish

Instructions:

In a heavy bottomed medium skillet (that a whole flat tortilla can fit into) add about 1/4″ of canola oil.

Set over a medium to medium high heat.

When the oil is hot, but not smoking, rest a tortilla on the oil (it will float- like a boat) and let it cook for about a minute, until bubbling.

Spoon 2 tablespoons of salsa into the center of the tortilla and gently spread it around, but not quite to the edge.

Continue to cook for 2-3 minutes or until the tortilla edges and bottom are crisp. It’s ok, if a little hot oil touches the salsa.

Transfer the chalupa to a tray lined with paper towels to drain.

Continue in this method with the rest of the tortillas.

Divide the chicken or pork and queso fresco over the chalupas.

Garnish with cilantro and extra salsa verde if desired.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of oil for frying the chalupa shells?

Yes, you can use vegetable oil or canola oil for frying the chalupa shells. Both oils work well for frying and provide a neutral flavor.

Can I use flour tortillas instead of corn tortillas?

Traditional chalupa shells are made with corn tortillas, which give them a distinct flavor and texture.

However, if you prefer flour tortillas, you can use them as a substitute. Keep in mind that the texture and taste will be different.

How can I keep the chalupa shells from becoming soggy?

To prevent the chalupa shells from becoming soggy, it’s important to make sure the oil is hot enough before adding the tortillas. Hot oil helps create a crispy texture.

Additionally, avoid adding too much salsa to the tortillas and spreading it close to the edges, as this can make them soggy.

Can I make the chalupa shells ahead of time and reheat them later?

Chalupa shells are best enjoyed fresh and crispy. While you can make them ahead of time and reheat them, they may lose their crunchiness.

If you do make them in advance, store them in an airtight container and reheat them in the oven or toaster oven for a few minutes to restore some crispness.

What are some other toppings I can add to the chalupa shells besides chicken or pork, queso fresco, and cilantro?

Chalupa shells are versatile and can be topped with various ingredients according to your taste preferences.

Some popular toppings include diced tomatoes, sliced avocado, shredded lettuce, sour cream, chopped onions, pickled jalapeños, or hot sauce.

You can get creative and add any toppings you enjoy to customize your chalupa shells.

Can I use a different type of oil for frying the chalupa shells?

Yes, you can use vegetable oil or canola oil for frying the chalupa shells. Both oils work well for frying and provide a neutral flavor.

How do I know when the oil is hot enough for frying the tortillas?

The oil should be hot but not smoking. To test if the oil is ready, you can drop a small piece of tortilla into the oil.

If it sizzles and starts to bubble immediately, the oil is hot enough.

Can I use store-bought salsa verde instead of making it from scratch?

Yes, you can use store-bought salsa verde if you prefer.

However, making your own tomatillo salsa verde can provide a fresher flavor and allow you to adjust the seasoning to your taste.

What are some alternative fillings for the chalupa shells?

While the recipe suggests using pulled cooked chicken or pork, you can customize the fillings based on your preferences.

Some alternatives include seasoned ground beef, grilled shrimp, sautéed vegetables, or even vegetarian options like black beans or grilled tofu.

Feel free to get creative and use your favorite ingredients!