Name: Mexican Chalupas Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: Enough vegetable oil for shallow frying (about 1/4 inch deep in skillet); 8 small corn tortillas; 1 cup tomatillo salsa verde; 2 cups shredded cooked chicken breast; 1 cup shredded lettuce; 1 cup crumbled queso fresco; Chopped fresh cilantro for garnish; Guacamole (for serving); Diced tomatoes (for serving)

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Introduction

Chalupas are a vibrant and crispy Mexican dish featuring fried corn tortillas topped with flavorful ingredients. This recipe combines crunchy tortillas with tangy tomatillo salsa, savory shredded chicken, fresh lettuce, and creamy queso fresco for a delightful meal.

The image shows a single tostada on a white marbled surface with a glass bowl of green guacamole in the background. The tostada has four main visible layers: the base is a light golden-brown crispy tortilla, topped with a spread of chunky green guacamole; next is a layer of shredded white chicken; then shredded light green lettuce is scattered unevenly; lastly, there are bright red tomato pieces and finely chopped green cilantro sprinkled on top. Small bits of white cheese are scattered around the tostada and on top of the chicken. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Vegetable oil (enough for shallow frying)
8 small corn tortillas
1 cup tomatillo salsa verde
2 cups shredded cooked chicken breast
1 cup shredded lettuce
1 cup crumbled queso fresco
Chopped fresh cilantro (for garnish)
Guacamole (for serving, optional)
Diced tomatoes (for serving, optional)

Instructions

Step 1: Pour enough vegetable oil into a heavy skillet to cover the bottom about 1/4 inch deep. Heat over medium-high until the oil is hot but not smoking.
Step 2: Gently place one corn tortilla into the hot oil. Fry for about 1 minute until bubbles form along the edges, then flip to fry the other side until crisp and lightly browned. Remove and drain on paper towels. Repeat with remaining tortillas.
Step 3: Spread about 2 tablespoons of tomatillo salsa verde on each fried tortilla.
Step 4: Top each tortilla with shredded chicken, shredded lettuce, and crumbled queso fresco.
Step 5: Garnish with chopped fresh cilantro and add guacamole or diced tomatoes if desired. Serve immediately.

Tips & Variations

Use fresh corn tortillas for the best texture and flavor when frying.
Try adding a sprinkle of sliced jalapeños for extra heat.
Substitute shredded beef or pork if you prefer a different protein.
For a vegetarian option, replace chicken with sautéed mushrooms or black beans.

Storage

Store any leftover toppings separately in airtight containers in the refrigerator for up to 3 days. The fried tortillas are best eaten fresh but can be kept in an airtight container for 1 day. Reheat tortillas in a dry skillet to restore crispness before assembling.

How to Serve

The image shows five small tostadas on a white marbled surface. Each tostada has three layers: the bottom layer is a crunchy, light brown round tortilla; the second layer is a spread of chunky green guacamole; the third layer consists of shredded light brown chicken mixed with finely chopped green lettuce. Some tostadas are topped with small, bright red tomato pieces, crumbled white cheese, and finely chopped green herbs, adding specks of red, white, and green on top. Scattered bits of cheese and herbs decorate the surface around the tostadas, with a clear glass bowl of guacamole and some tortillas visible in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the tortillas instead of frying them?

Yes, you can bake the corn tortillas brushed lightly with oil at 400°F (200°C) for about 5-7 minutes per side until crispy, though frying gives a more traditional texture.

What can I use if I don’t have queso fresco?

Feta cheese or mild cotija cheese are good substitutes that complement the flavors well.