Chalupas Compuestas

1. 1
   prep · ~20 min

   Cook the shredded chicken.

   1.Place chicken breast, quartered onion, and garlic cloves in a pot.

   2.Cover with water, add a pinch of salt, and bring to a boil.

   3.Reduce heat and simmer until chicken is cooked through (15-20 min).

   4.Remove chicken, let cool slightly, then shred with two forks.
2. 2
   boil · ~55 min

   Cook the pinto beans.

   1.Drain the soaked pinto beans and add to a pot with fresh water.

   2.Add half onion and 2 garlic cloves, bring to a boil.

   3.Reduce heat and simmer until beans are very tender (45-60 min).

   4.Drain beans, reserving some cooking liquid. Discard onion and garlic pieces.
3. 3
   fry · ~7 min

   Make the refried beans.

   1.Heat 2 tablespoons vegetable oil in a frying pan over medium heat.

   2.Add the cooked beans and a pinch of salt.

   3.Mash the beans with a potato masher or back of a spoon while frying.

   4.Add splashes of reserved bean liquid to reach a spreadable consistency.

   5.Cook, stirring, until beans are thick and slightly dried out (5-7 min).
4. 4
   prep · ~5 min

   Prepare the fresh salsa.

   1.Combine diced tomatoes, chopped onion, serrano peppers, and cilantro in a bowl.

   2.Add lime juice and a pinch of salt.

   3.Stir well and set aside to let flavors meld.
5. 5
   knead · ~5 min

   Make the chalupa dough.

   1.Mix masa harina with a pinch of salt in a bowl.

   2.Gradually add warm water, kneading with your hands.

   3.Knead for 3-4 minutes until a smooth, pliable dough forms.

   4.Divide into 8 equal balls. Keep covered with a damp cloth.
6. 6
   prep · ~8 min

   Shape the chalupa shells.

   1.Place a dough ball between two sheets of plastic on a tortilla press.

   2.Press firmly to form a thick oval or oblong disk (about 1/4 inch thick).

   3.Pinch the edges upward slightly to form a shallow rim all around.

   4.Repeat with all dough balls.
7. 7
   fry · ~15 min

   Fry the chalupa shells.

   1.Heat 2 cups vegetable oil in a deep pot to 350°F (175°C).

   2.Carefully slide one shaped chalupa into the hot oil.

   3.Fry until golden and crisp on both sides, flipping once (2-3 min per side).

   4.Drain on paper towels. Repeat with remaining shells.
8. 8
   assemble · ~5 min

   Assemble the chalupas compuestas.

   1.Spread a generous layer of refried beans on each fried chalupa shell.

   2.Top with shredded chicken.

   3.Add fresh salsa, a drizzle of crema, and crumbled queso fresco.

   4.Finish with a handful of shredded lettuce.
9. 9
   serve

   Serve immediately while shells are crisp.

Cuisines we love