We are searching data for your request:
Upon completion, a link will appear to access the found materials.
Chalupa Shopping Tips
How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.
Chalupa Cooking Tips
There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.
For a Texan, one of the finest things in life is gathering at a Tex-Mex table with friends and family, sharing stories as we dip our chips, being cautious when warned about the hot plates, and enjoying the occasional serenade from a band of guitar-wielding mariachis. For many Texans, the comfort of a meal at your local Tex-Mex spot is pure joy.
Of course, nothing beats a home-cooked meal, though for me a close second is a visit to a beloved Tex-Mex restaurant. Indeed, when I’ve been away, Tex-Mex is often my first meal when I return. And if I’m dining with my mom, then she will most likely be ordering a plate of chalupas, a favorite of hers.
A chaulpa is a fried tortilla layered with refried beans, shredded lettuce, diced tomatoes, and a sprinkle of shredded yellow cheese. This is its most basic incarnation, though it can easily be enhanced with a dollop of guacamole or a scoop of protein such as taco meat or shredded chicken.
Chalupas have been appearing on Texas menus since the 1930s and are a classic addition to the cuisine’s canon. Like most Tex-Mex dishes, chalupas have a Mexican counterpart, in which—depending on what part of Mexico you encounter it—the foundation is flat, as it is in Texas, or formed into a canoe shape, hence the name, which means canoe in Spanish.
In Mexico, the toppings can vary from only salsa to a variety of meats, or even a stack of pickled vegetables. In Texas, however, the chalupa traditionally follows the pattern of tortilla, refried beans, lettuce, tomato, cheese, and perhaps guacamole and/or a protein. You may think of it was one large nacho and this would not be incorrect.
In Texas, you will sometimes encounter the same dish with the name tostada or tapatia. If you were to ask me what is the difference, I will admit I haven’t discerned that quite yet. Clearly, a road trip for more experiential research is in order! Though no matter its name, a crisp fried corn tortilla layered with toppings is always refreshing and good.
Now, the key to satisfying, heart-warming Tex-Mex is to fix the dishes with care and use quality ingredients. Chalupas, while not complicated, are no different. For instance, while it’s an easy dish to prepare, attention to detail is the difference between a so-so chalupa and one that is truly exemplary.
For instance, it’s important to fry your own tortillas. Sure, it’s smothered in toppings but the true connoisseur can tell the quality of the chalupa’s foundation. The refried beans should have flavor. And I don’t think additional proteins are always necessary, but if you do add meat, insure it’s well seasoned. Likewise, using fresh produce makes a huge difference.
As a home-cooking advocate, I do feel the best food comes from your own kitchen but sometimes you just want your your combo plate without having to fuss with making it. Though no matter where you gather, when the food is less than satisfying, if the company is good and the atmosphere lively, then a Tex-Mex meal is always an excellent way to share time with those that you love.
Would you like more Homesick Texan? Well, I’ve started offering additional recipes for paid subscribers to help with the costs of running the site. While I’m not taking anything away, if you’d like to support Homesick Texan and have access to exclusive, never-seen-before subscriber-only posts, please consider becoming a member annual subscriptions are as low as $25. Thank you for reading, your consideration, and your support!
Homemade Mexican Chalupas Recipe
If you like Tαco Bell's Chαlupαs you will love this Homemαde Chαlupαs Recipe thαt you cαn mαke αt home! The breαd is eαsy to mαke αnd fill with whαtever you wαnt!
- Αuthor : Nicole Nαred-Wαshington from Brown Sugαr Food Blog
- Recipe type : Entree
- Serves : 8
- 2 ¼ c. flour
- 1 tbsp. Bαking powder
- ½ tsp. Sαlt
- 1 oz. shortening
- 1 c. milk
- Cαnolα oil, for frying
- 1 lb. ground beef, cooked
- Shαrp cheddαr cheese
- Diced tomαtoes
- Sour creαm
- Tαco sαuce
- Heαt the oil in α heαvy duty shαllow skillet such αs α cαst iron skillet.
- In α lαrge mixing bowl, αdd the flour, bαking powder, sαlt, αnd shortening. Use α fork to mix the ingredients together. Pour the milk into the dry ingredients. Use α wooden spoon to mix ingredients in with the milk to form α bαll of dough.
- Turn dough onto α floured surfαce αnd roll until smooth. Mold the dough into α loαf αbout 8 inches. Divide the dough in hαlf, then into fourths. See the picture αbove. Roll eαch individuαl section into α bαll αnd roll out the smαll bαll of dough into α round circle αbout 4-5 inches wide.
- Use tong αnd cαrefully dip hαlf of the chαlupα dough into the hot oil. Once thαt hαlf of the dough hαs begun to fry up but not quite brown, flip the chαlupα breαd with the other hαlf of the dough frying in the oil. This is if you wαnt to try to hαve the chαlupαs hαve the dip on the bottom for your fillings. If it doesn’t mαtter to you, just fry on both sides for 2 minutes until golden brown αnd remove from oil onto cooling rαck lined with pαper towels.
Source Recipe : bsugarmama.com
Best Ever Tom Khα Gαi - Thαi Coconut Soup This tom khα soup (Thαi coconut&hellip
Mushroom Sαuce From steαks to chicken, chops to pαstα, this creαmy Mushroom Sαuce is one&hellip
Tirαmisu Recipe Α super-eαsy αnd quite delicious tirαmisu recipe in sheet cαke form! Fluffy, moist&hellip
- 1 (4 pound) pork shoulder roast
- 1 pound dried pinto beans
- 3 (4 ounce) cans diced green chile peppers
- 2 tablespoons chili powder
- 2 tablespoons ground cumin
- 2 tablespoons salt
- 2 tablespoons dried oregano
- 2 tablespoons garlic powder
- 16 flour tortillas
Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.
Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.
When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.
Bringing Taco Bell into your kitchen with simple homemade chalupa shells. Fill with your regular taco fixings and voila!
- 2-½ cups Flour
- 1 Tablespoon Baking Powder
- 1 teaspoon Salt
- 1-½ Tablespoon Butter
- 1 cup Milk
- Oil, For Frying
Combine flour, baking powder and salt in a medium sized bowl. Cut in the butter. Add milk and stir until the dough forms a ball.
Lightly roll out the ball on the counter and divide the dough into 6 even sized pieces. Roll each piece into a ball.
In a pan or skillet deep enough for frying, add enough oil (I used peanut oil) to come at least an inch up the sides of your pan. Turn heat on, you want the oil to be about 350 degrees F (a deep frying thermometer works wonders for this).
While the oil is heating up, roll out your balls of dough on a lightly floured surface to be about 6 inches wide. If they don’t come out in a perfect circle, don’t worry about it.
Once your oil is to temperature, carefully place your rolled out dough into the hot oil. It should float and immediately begin to get puffy. After 1 minute, carefully flip your shell over. Cook for another 1 minute. Using tongs grab your shell from the oil and place on a plate covered with paper towels (to absorb the extra grease). Repeat with the remaining dough.
Once all are cooked. Add your favorite taco fixings (meat, cheese, lettuce, avocado, tomato, sour cream, etc.) and enjoy!
Best-Ever Mexican Tostadas
Tostada shells can be tricky to find, but we prefer to make our own anyways! Hot and fresh, there's so much more flavor. Plus, the store-bought kind almost always come in a GIANT package in which 50% of them are broken. All that said, these insanely creamy beans + quick pickled onions would taste amazing on anything, including a packaged tostada shell. 😉
I can't find cotija cheese! Is there a good substitute?
For sure. If you want something a little brighter, goat cheese would be nice. If you're looking for something more subtle, shredded Monterey jack cheese is always a crowdpleaser.
I'm missing the meat. What can I add?
Truly anything. You can top the beans with chicken fajitas, grilled flank steak, or even the filling for tacos al pastor. We're also big fans of adding a fried egg.
I don't like canned beans? Can I make my own?
Of course! Follow our recipe for homemade black beans and sub them in for the can.
It is Sunday night and I am sitting on the couch watching TV with my husband. I am tired. But a good kind of tired. I flew to Los Angeles this weekend to attend Camp Blogaway and it was exactly what I needed. On many levels. I will write about the actual event later, but tonight I just want to say that I am very grateful for what blogging has brought to my life. I am a long time blogger, although new to food blogging. I have a personal blog that is now where I write about my everyday life, but before that I had a blog for my photography business. The blog was a platform to talk about other people and others people’s lives the thing about Baked Bree and my personal blog is that it is all about me. I am not hiding behind my clients or events that I covered for other people, but I am now using my own voice. I cannot tell you how grateful I am for the blogging community and how touched I am to have the cheerleaders that I have behind me. I am grateful for every single person that reads this little blog. Leave a comment and I am over the moon. I am beyond thrilled when you make something that you saw here and tell me about it. I love that you are in the kitchen with me. This weekend, I met some wonderful people that love food and writing as much as I do and just being in a room like that is inspiring. So thank you.
Now on to the recipe… I was at my parent’s house over the summer and I pulled out my mom’s recipe binder and leafed through it and relived great portions of my life. Recipes are like scrapbooks sometimes. I would remember the dish and then remember something about the day that I ate it, or a conversation that we had over that meal. I would have flashbacks to being a child in my mother’s kitchen and learning how to cook from her. I stumbled across this recipe that was cut out of The Press of Atlantic City. It was wrinkled and yellowing, and had splatters all over it. Those are the best recipes in my opinion. I remember sitting at the bar in my parent’s house and loving this meal every time my mother made. But I forgot all about it. So when I found it in my mom’s binder, I felt like I found a long lost friend.
This meal is vegetarian, and is perfect for Meat Free Monday, which is why I am including it today.
12 corn tortillas
1 (14.5 ounce) can pinto beans, drained
1 cup diced onion
1 Tablespoon taco seasoning (I like the Trader Joe’s kind, but use whatever you like or make your own)
1/2 cup low fat ricotta cheese
1/2 cup Picante sauce
1 clove garlic
salt and pepper to taste
2 cups chopped onion
3 cups shredded Romaine lettuce
1/2 cup cheddar cheese
1/2 cup chopped tomatoes
1/4 cup cilantro
1 avocado sliced
1/2 cup salsa
In a large non stick saute pan, saute the onion over medium heat until lightly brown and soft. Put the cooked onion in the food processor with drained beans, garlic, taco seasoning, Picante sauce, and ricotta cheese. Pulse until it is a chunky puree.
Put the mixture back in the saute pan and season to taste with salt and pepper. Heat until hot and bubbling.
Spray the corn tortillas with cooking spray on both sides. Place them directly on the oven rack and bake for 10 minutes in a preheated 350 degree oven.
To serve, place the corn tortilla on a plate and top with the bean mixture. Add the chopped onion. I like the crunch from the onion.
Top with some lettuce.
I put the other toppings in these cute little cups so the kids could do it themselves. They do not seem to mind all of the lettuce when they get to cover it up as they wish.
I was in all honesty surprised at what a hit this meal was at my house. I thought for sure that there would be some serious complaining when I serve them a plate of beans, but they all loved it and gobbled it up.
Best Chalupa Recipes - Recipes
Meanwhile in a small frying pan add 1 cup of oil and let it heat for about 2 to 3 minutes then add a tortilla and fry until crispy and golden brown. Repeat this step for the rest of the tortillas.
If cheese is not yet grated then grate the cheese and set aside in a bowl. Next wash the lettuce and chop it up. Do the same with the tomato, when finished set them aside.
Now in a medium pan you put ground beef, 1/4 of chopped onion and 1 chopped garlic glove. Add about 1 tablespoon salt and pepper, cook the ground beef on medium to high heat for about 15 to 20 minutes or until browned.
When beans are done get a large frying pan, add 2 tablespoons of oil and heat the oil for 2 to 3 minutes then add the beans. Mash the beans with a potato masher.
When beans are mashed take tortilla shell and spread 1 tablespoon of beans then 1 tablespoon of ground beef over the beans. On top of beans add about a handful of cheese then to top it off add lettuce and tomato on top of the cheese. Enjoy!
I made this last night and it was waiting for me this morning! LOVE IT! Your recipes never disappoint, and there’s nothing better than crock-pot cooking, so effortless!
Well, you could certainly do one thing right now, and that would be shove your face in these crockpot chalupas.
The second thing would be leave your front door open as a symbol of neighborly friendliness, watch the neighborhood car show, and find out how much you can sound like a mom when you repeatedly use words like Vroom Vrooms.
The third would be join obscure video social media networks.
Last night I made something else for dinner. It was not chalupas and that was not okay. It was veggie curry in the crockpot and itttttt… was gross. Sad story. I was even feeling especially inspired to pack some vitamins into my body. Inhaling clouds of black exhaust while sitting on a motorcycle in traffic in the Philippines will do that to a person. But apparently the forces of nature wanted me to eat another chalupa instead.
And friends, I did NOT complain.
Are crockpots the best thing ever or are they THE BEST THING EVER?
Hail you, Creator of the Crockpot.
Here are the directions for this recipe: Cover and cook for 8 hours. Done.
You just can’t argue with spicy, flavorful, tender shredded pork and pinto bean filling that cooks itself for you all day while you’re at work. Then you’ll get home from work a hot sweaty mess (or a sloppy snowy mess? I’m not jealous but I’m totally jealous.) and dinner will be made. Your only job is piling it high on top of a crunchy – wait for it – baked tortilla. With.sour.cream. You can do it.
In case you’re wondering if you should you try this on corn tortillas, my answer is yes.
Tex-Mex Chalupa Casserole
I have struggled from day one over what to call this casserole. The recipe I patterned this after was called Chalupa Casserole. Okay. Except "chalupas" apparently is the Spanish word for canoe or small boat, or something to that effect, so an authentic Mexican chalupa is so named because the tortilla dough is formed in the same manner, to make a corn canoe if you will, then stuffed with a variety of fillings.
On the other hand, I have gone to a Mexican restaurant before, ordered a chalupa plate expecting that, and received what really was a tostada to me - a flat, fried tortilla, topped with refried beans and meat and dressed like a taco, with lettuce, onion and tomatoes. Nothing concave or boat shaped about it!
Now. I love a good tostada, so that was fine with me, but why'd they call it a chalupa on the menu? Some folks say it's because they are really the same thing - well, as far as American Tex-Mex food goes - and that a chalupa isn't concave at all, at least not in the Tex-Mex form we're accustomed to here in the U.S. It is, indeed, a flat toasted or fried corn tortilla finished with a variety of toppings.
So. that's what it boils down to really - whether you're talking authentic Mexican chalupas, or Tex-Mex chalupas, neither of which applies here anyway, since I'm deconstructing it, into the form of a casserole. So. Chalupa Casserole it is, and I'll just have to endure the folks who surely will stop by to insist how silly and misinformed I am to attach the word chalupas to such a thing! So be it.
Southern Style Hissy Fit Warning: As I have learned over my years of blogging, there are a lot of folks who just want to argue. Food does not escape that wrath and neither do personal recipe blogs.
We are certainly bad about that in the south. Sugar in cornbread or grits, what constitutes a "butter bean," whether chicken and seafood belong together in a gumbo, wild American seafood versus imports, what really makes a "po'boy," cottage cheese in lasagna, dressing versus stuffing and whether bread belongs in it at all, rolled or dropped dumplings, whether marshmallows still have a place on top of sweet potato casserole, proofing yeast in baby bath temperature water, and any other number of food related topics, have, and continues to drum up arguments among many southerners. Everybody seems to have an opinion.
Here's something else I've learned. Nobody is the end all, be all of food, not even southern food, even though there seem to be a few folks who think their way is the only way. We all have our own ways, and it really all boils down to where you grew up, what you grew up with, and mostly how your grandma and mama did it. Period. End of argument, so live and let live y'all! It's all food and so long as it's all good food, well that's about all that matters.
As a lover of the flavor profile of all things Southwestern, Mexican or even more appropriately perhaps, our American version of Mexican food called Tex-Mex, deconstructed skillet meals and casseroles are also a favorite for me, simply because they are a good bit of less effort than individual plated servings. This is just another fun one!
I'm using shredded pork here because I made pork and beans and wanted to utilize the leftovers. A variety of fillings fit here, cooked shredded chicken or beef, or cooked ground beef certainly. This is a good dish to use up some of those taco sauce packets you have hanging around. C'mon now, you know you have some. don't act like you don't!
Here's how to make my Tex-Mex style, Chalupa Casserole and even if it is misnamed, it's delicious! Scroll past the step by step pics for the full recipe with ingredient list, measurements and instructions, as well as a printable document. PLEASE NOTE. I keep getting requests for access to print. There is no need to request access in order to print or to save that printable to your Google drive. Access is specifically for editing only!
I don't think there's an easier casserole to make. Here's how.
Preheat oven to 375 degrees F. Butter an 8 or 9 inch square dish set aside. Mix the shredded meat with the beans and seasonings taste and adjust as needed. Layer half the tortillas, seasoned meat, taco sauce and shredded cheese in prepared dish repeat layers. Cover and bake for 30 minutes, uncover and bake 5 minutes longer. Let rest for 10 minutes, then garnish with lettuce, tomatoes and onion. Slice into squares and serve with additional taco sauce at the table.
For more of my favorite Tex-Mex recipes, check out the collection on my Pinterest board!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
Recipe: Tex-Mex Chalupa Casserole
Yield: About 4 servings
- 3 cups cooked and shredded pork, chicken or beef
- 1 cup pinto beans, drained, rinsed and partially mashed
- 1/4 teaspoon salt
- 1/4 teaspoon freshly cracked black pepper
- 3 teaspoons chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 8 corn tortillas
- 1/2 cup taco sauce
- 2 cups shredded cheese
- 1/2 cup shredded lettuce
- 1/4 cup chopped onion
- 1/8 cup chopped tomatoes
Preheat oven to 375 degrees F. Butter an 8 or 9 inch square dish set aside. Mix the shredded meat with the beans and seasonings taste and adjust as needed. Layer half each of the tortillas, seasoned meat, taco sauce and shredded cheese in prepared dish repeat layers. Cover and bake for 30 minutes, uncover and bake 5 minutes longer. Let rest for 10 minutes, then garnish with lettuce, tomatoes and onion. Slice into squares and serve with additional taco sauce at the table.
Cook's Notes: Double for a 9 x 13 inch casserole. I used shredded pork from the Slow Cooker Pork and Beans recipe, which included beans. Use leftover beef pot roast, pork roast, a rotisserie chicken, freshly poached chicken or unsauced pulled pork, keeping in mind any seasonings already incorporated from whatever meat you are using. Give it a taste first, then begin adding in the additional Tex-Mex seasonings to taste. I add a few dashes of Cajun seasoning also. May also use cooked and drained ground beef.
To soften tortillas, pour a little chicken broth into a pie plate and dip them as you place them into the casserole dish.
Check These Recipes Out Too Y’all!
Thank you for supporting my work! Please note that Images and Full Post Content including Recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.