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Crispy, boat-shaped fried masa shells filled with savory shredded chicken and fresh toppings. This Tex-Mex favorite is a fun and satisfying meal, perfect for a family dinner or a festive gathering.
For 4 servings
Poach and Shred Chicken
Prepare the Chicken Filling
Make the Chalupa Dough
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Crispy, boat-shaped fried masa shells filled with savory shredded chicken and fresh toppings. This Tex-Mex favorite is a fun and satisfying meal, perfect for a family dinner or a festive gathering.
This tex_mex recipe takes 50 minutes to prepare and yields 4 servings. At 596.33 calories per serving with 40.28g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Shape and Fry the Chalupa Shells
Assemble and Serve
Replace the chicken with a can of drained and rinsed black beans or pinto beans. Mash half the beans and mix with the spices and sautéed onions for a creamy, flavorful filling.
Use seasoned ground beef (carne molida), pulled pork (carnitas), or shredded beef (barbacoa) instead of chicken.
Add 1-2 minced chipotle peppers in adobo sauce to the chicken filling for a smoky, spicy kick. You can also top with sliced fresh or pickled jalapeños.
Swap cheddar for cotija or queso fresco. Add other toppings like guacamole, pico de gallo, or pickled red onions.
The chicken breast provides high-quality lean protein, which is crucial for muscle building, tissue repair, and maintaining a healthy metabolism.
Masa harina, made from corn, is a complex carbohydrate that offers a steady release of energy, keeping you full and energized for longer.
Toppings like lettuce, tomatoes, and cilantro contribute essential vitamins, minerals, and antioxidants to the meal, supporting overall health and wellness.
One serving, which consists of two chicken chalupas with toppings, contains approximately 680-720 calories. This can vary based on the amount of oil absorbed during frying and the quantity of cheese and sour cream used.
Chicken Chalupas are a delicious indulgence. They provide lean protein from chicken and fiber from masa harina. However, because the shells are fried and they are often served with high-fat toppings like cheese and sour cream, they are best enjoyed in moderation as part of a balanced diet.
Yes, you can fry the shells a few hours ahead. Let them cool completely and store them at room temperature. To serve, reheat them in a 350°F (175°C) oven for 5-7 minutes to restore their crispiness.
The main difference is the shell. A traditional taco uses a soft or crispy folded corn tortilla. A chalupa shell is made from a thicker disc of masa dough that is fried into a sturdy, boat-like shape, resulting in a chewier, more substantial base.
While frying gives the authentic texture, you can bake them for a lighter version. Brush the shaped masa discs with oil and bake at 400°F (200°C) for 12-15 minutes, or until golden and firm. They will be more like a thick tostada and less puffy than the fried version.
Masa harina is essential for the authentic taste and texture. It's a special corn flour treated with slaked lime. Regular cornmeal or corn flour is not a suitable substitute as it will not form a pliable dough in the same way.