How To Make Mexican Chalupas

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

crumbled cheese

🥗Healthier: feta cheese

💰Cheaper: shredded mozzarella

Feta adds tanginess while mozzarella is more affordable.

Peel and rough chop half an onion and add to a baking sheet.

Rough chop about a pound of green tomatillos and add to the baking sheet.

Remove the seeds from two fresh serrano peppers and add to the baking sheet.

Smash and remove the peel from five cloves of fresh garlic and add them whole to the pan.

Drizzle the vegetables with two tablespoons of olive oil and season with salt and pepper, then toss to coat.

Place the pan in a 425 degree oven for about 20 minutes until the vegetables are roasted.

Place the roasted vegetables in a food processor along with the juice of two limes, one cup of fresh cilantro, one teaspoon of honey, half a teaspoon each of ground cumin and coriander, and a pinch of salt and pepper. Puree until smooth but leave some chunks.

Set the salsa aside for later.

In a saute pan over medium heat, add one tablespoon of olive oil, then add half a cup of diced onions and three sliced garlic cloves. Saute for three minutes.

Add one pound of ground beef and cook until browned.

Add half a cup of diced red tomatoes and cook for an additional two minutes.

Add one teaspoon each of ground cumin, coriander, and dried oregano, along with salt and pepper, and one tablespoon of chili powder. Mix to combine the spices and add some fresh cilantro. Remove from the pan and set aside for later.

In a bowl, mix two cups of flour, one tablespoon of baking powder, and a quarter teaspoon of kosher salt.

Add one cup of milk and one tablespoon of olive oil to the flour mixture and mix until the dough comes together.

Dust the work surface with flour and knead the dough for about five minutes.

Cut the dough into six pieces (or eight for smaller chalupas).

Form each piece into a ball and roll them out into circles about a half inch thick.

In a pan filled with about one and a half cups of canola or vegetable oil over medium-high heat, slowly add one dough at a time.

Cook for about 30 seconds on one side, then flip for another 30 seconds, and then flip the dough in half to form the chalupa.

Cook until golden brown on both sides, then drain on paper towels and repeat the process.

Fill the chalupas with a smear of refried beans, the ground beef mixture, shredded monterey jack cheese, Mexican crema, shredded lettuce, diced tomatoes, the tomatillo salsa, and fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level: