Chicken Chalupas
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
5 steps. 25 minutes total.
- 1
Step 1
- a.Poach and Shred Chicken
- b.Place the chicken breasts in a saucepan with one half of the onion and 2 whole garlic cloves.
- c.Add enough water to cover the chicken. Bring to a boil, then reduce heat to a gentle simmer.
- d.Cook for 15-20 minutes, or until the chicken is cooked through (165°F / 74°C).
- e.Remove the chicken, let it cool slightly, then shred it using two forks. Discard the poaching liquid, onion, and garlic.
- 2
Step 2
- a.Prepare the Chicken Filling
- b.Finely chop the remaining half of the onion and mince the remaining 2 garlic cloves.
- c.Heat 1 tbsp of oil in a skillet over medium heat. Sauté the chopped onion until soft, about 3-4 minutes.
- d.Add the minced garlic and cook for 1 minute until fragrant.
- e.Stir in the shredded chicken, chili powder, cumin, smoked paprika, oregano, 1/2 tsp salt, and black pepper. Cook for 2-3 minutes, stirring to coat the chicken evenly with spices.
- 3
Step 3
- a.Make the Chalupa Dough
- b.In a large bowl, whisk together the masa harina, 1 tsp salt, and baking powder.
- c.Gradually pour in the warm water, mixing with your hands until a soft, pliable dough forms. Knead for 2-3 minutes.
- d.The dough should feel like soft play-doh. If it's too dry, add more water, a tablespoon at a time. If too sticky, add a bit more masa harina.
- e.Cover the bowl with a damp cloth and let the dough rest for 10-15 minutes.
- 4
Step 4
- a.Shape and Fry the Chalupa Shells
- b.Divide the rested dough into 8 equal portions and roll each into a smooth ball.
- c.Using a tortilla press lined with plastic wrap or the bottom of a heavy pan, press each ball into a disc about 4-5 inches wide and 1/4-inch thick.
- d.Heat 1 cup of oil in a large skillet over medium-high heat to 350-375°F (175-190°C).
- e.Carefully place a dough disc in the hot oil. Fry for 30-60 seconds. Use a spatula to gently press the center, encouraging the edges to curl up and form a boat shape.
- f.Flip and fry for another 1-2 minutes until golden brown and crispy. Do not overcrowd the pan.
- g.Remove with a slotted spoon and drain on a wire rack. Repeat with the remaining dough.
- 5
Step 5
- a.Assemble and Serve
- b.While the shells are still warm, fill each one with the seasoned shredded chicken.
- c.Top generously with shredded lettuce, diced tomatoes, and shredded cheddar cheese.
- d.Finish with a dollop of sour cream and a sprinkle of fresh cilantro.
- e.Serve immediately for the best crispy texture.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For perfectly shaped chalupas, press down gently in the center with a metal spoon as soon as you place the dough in the oil. This helps create the signature boat shape.
- 2Ensure your oil is at the right temperature. If it's too cool, the shells will be greasy; if it's too hot, they'll burn before cooking through.
- 3You can keep fried chalupa shells warm in a 200°F (95°C) oven on a baking sheet while you finish frying the batch.
- 4Prepare all your toppings before you start frying. This allows for quick assembly while the shells are hot and at their crispiest.
- 5Don't over-knead the masa dough. Just mix until it comes together into a smooth, pliable ball.
Adapt it for your goals.
Vegetarian
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.
Different ProteinDifferent Protein
Use seasoned ground beef (carne molida), pulled pork (carnitas), or shredded beef (barbacoa) instead of chicken.
Spicier VersionSpicier Version
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.
Topping VariationsTopping Variations
Swap cheddar for cotija or queso fresco. Add other toppings like guacamole, pico de gallo, or pickled red onions.
Why this is on our healthy list.
Excellent Source of Lean Protein
The chicken breast provides high-quality lean protein, which is crucial for muscle building, tissue repair, and maintaining a healthy metabolism.
Provides Sustained Energy
Masa harina, made from corn, is a complex carbohydrate that offers a steady release of energy, keeping you full and energized for longer.
Rich in Fresh Vegetables
Toppings like lettuce, tomatoes, and cilantro contribute essential vitamins, minerals, and antioxidants to the meal, supporting overall health and wellness.
Frequently asked questions
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.