Chicken Chalupas

1. 1
   prep · ~20 min

   Cook and shred the chicken.

   1.Place chicken breast in a saucepan with 2 cups water, garlic, cumin, paprika, salt, and pepper.

   2.Bring to a boil, then reduce heat and simmer covered for 15 minutes until cooked through.

   3.Remove chicken from liquid, let cool slightly, then shred with two forks.

   TIPDon't discard the cooking liquid — a splash keeps the shredded chicken moist.
2. 2
   fry · ~15 min

   Fry the tortillas into shells.

   1.Heat oil in a large skillet over medium heat until shimmering.

   2.Fry one tortilla at a time for about 30 seconds per side until golden and puffy.

   3.Remove with tongs, drape over a rolling pin or suspend between two inverted bowls to form a boat shape while hot.

   4.Repeat with all tortillas and drain on paper towels.

   TIPShape immediately after frying — tortillas harden within seconds of leaving the oil.
3. 3
   prep · ~5 min

   Prep the fresh toppings.

   1.Dice the tomatoes into small cubes.

   2.Finely chop the onion.

   3.Shred the lettuce into thin ribbons.

   4.Slice the jalapeno into thin rounds.
4. 4
   assemble · ~5 min

   Assemble the chalupas.

   1.Arrange the crispy tortilla shells on a serving platter.

   2.Fill each shell with a generous portion of shredded chicken.

   3.Top with lettuce, diced tomatoes, and chopped onion.

   4.Sprinkle shredded cheese over the tops.
5. 5
   garnish · ~1 min

   Add final garnishes and serve immediately.

   Add a dollop of sour cream, a few jalapeno slices if desired, and a sprinkle of fresh cilantro. Serve right away while the shells are still crunchy.

   TIPDon't assemble until everyone is ready to eat — the shells soften if they sit too long.

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