Entree: Mexico – Mexican Street Food Classics – Chalupas (Crisp fried masa shells topped with refried beans, shredded meat, cheese, lettuce, and salsa)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 5 min

Total 30 min

Ingredients

- 2 cups (240 g) masa harina (nixtamalized corn flour)
- 1 1/4 cup (300 ml) warm water, plus more as needed
- 1 tsp (5 g) fine salt
- 2 cups (475 ml) vegetable oil for frying (about)
- 1 lb (454 g) cooked chicken, shredded (rotisserie chicken works well)
- 1 cup (240 g) refried beans, warm
- 4 oz (115 g) queso fresco or cotija, crumbled
- 2 cups (100 g) shredded iceberg lettuce
- 1/2 cup (120 ml) salsa verde or red salsa, plus more for serving
- 1 lime, cut into wedges
- 1/4 cup (25 g) chopped white onion
- 2 tbsp (8 g) chopped fresh cilantro

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a bowl combine the masa harina and salt. Gradually add the warm water, mixing with your hands until a soft, non-sticky dough forms; it should hold together when pressed. If too dry, add a little more water 1 tbsp (15 ml) at a time.
2. Divide the dough into 8 equal portions and roll each into a ball. Keep covered with a damp towel to prevent drying. Flatten each ball into a 4–5 inch (10–13 cm) disc using a tortilla press lined with plastic or by pressing between two sheets of plastic with a heavy skillet.
3. Heat the oil in a deep skillet over medium-high heat to about 350°F (175°C). Fry the masa discs in batches, 1–2 at a time, until they puff slightly and become golden and crisp on both sides, about 1–2 minutes per side. Use tongs to shape the edges upward while frying to form a shallow bowl; drain on paper towels.
4. Warm the refried beans in a small pot; season if necessary. Briefly reheat the shredded chicken with a spoonful of salsa or a splash of water if dry.
5. To assemble each chalupa, spread 1–2 tbsp (15–30 g) warm refried beans into the fried masa shell. Top with a portion of shredded chicken, shredded lettuce, a sprinkle of crumbled cheese, a spoonful of salsa, chopped onion, and cilantro.
6. Serve immediately with lime wedges and extra salsa on the side so diners can adjust heat and acidity to taste.

1. In a bowl combine the masa harina and salt. Gradually add the warm water, mixing with your hands until a soft, non-sticky dough forms; it should hold together when pressed. If too dry, add a little more water 1 tbsp at a time.
2. Divide the dough into 8 equal portions and roll each into a ball. Keep covered with a damp towel to prevent drying. Flatten each ball into a 4–5 inch (10–13 cm) disc using a tortilla press lined with plastic or by pressing between two sheets of plastic with a heavy skillet.
3. Heat the oil in a deep skillet over medium-high heat to about 350°F (175°C). Fry the masa discs in batches, 1–2 at a time, until they puff slightly and become golden and crisp on both sides, about 1–2 minutes per side. Use tongs to shape the edges upward while frying to form a shallow bowl; drain on paper towels.
4. Warm the refried beans in a small pot; season if necessary. Briefly reheat the shredded chicken with a spoonful of salsa or a splash of water if dry.
5. To assemble each chalupa, spread 1–2 tbsp (15–30 g) warm refried beans into the fried masa shell. Top with a portion of shredded chicken, shredded lettuce, a sprinkle of crumbled cheese, a spoonful of salsa, chopped onion, and cilantro.
6. Serve immediately with lime wedges and extra salsa on the side so diners can adjust heat and acidity to taste.