Name: Chalupas
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: 4 medium tomatillos, husked -; 1/2 small jalapeño, seeds removed -; 1/2 white onion, coarsely chopped -; 2 cloves garlic -; 1 tbsp. fresh cilantro leaves -; 1 tbsp. fresh lime juice -; 1/2 tsp. kosher salt -; 1 tbsp. neutral oil -; 2 cloves garlic, finely chopped -; 1 lb. (85% lean) ground beef -; 1 tsp. kosher salt -; 1/2 tsp. chili powder -; 1/2 tsp. dried Mexican oregano -; 1/2 tsp. ground coriander -; 1/2 tsp. ground cumin -; 1 3/4 c. (210 g.) all-purpose flour -; 3/4 c. (70 g.) masa harina -; 1 1/2 tsp. baking powder -; 1 1/4 tsp. kosher salt -; 2 tbsp. cold unsalted butter, cut into pieces -; 3/4 c. plus 1 tbsp. milk -; Vegetable oil, for frying (about 4 c.) -; 1/2 c. black beans -; 1/4 c. Chopped white onion -; 1/4 c. crumbled cotija -; Fresh cilantro leaves, for serving -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Chalupas

1. 4 medium tomatillos, husked -

2. 1/2 small jalapeño, seeds removed -

3. 1/2 white onion, coarsely chopped -

4. 2 cloves garlic -

5. 1 tbsp. fresh cilantro leaves -

6. 1 tbsp. fresh lime juice -

7. 1/2 tsp. kosher salt -

8. 1 tbsp. neutral oil -

9. 2 cloves garlic, finely chopped -

10. 1 lb. (85% lean) ground beef -

11. 1 tsp. kosher salt -

12. 1/2 tsp. chili powder -

13. 1/2 tsp. dried Mexican oregano -

14. 1/2 tsp. ground coriander -

15. 1/2 tsp. ground cumin -

16. 1 3/4 c. (210 g.) all-purpose flour -

17. 3/4 c. (70 g.) masa harina -

18. 1 1/2 tsp. baking powder -

19. 1 1/4 tsp. kosher salt -

20. 2 tbsp. cold unsalted butter, cut into pieces -

21. 3/4 c. plus 1 tbsp. milk -

22. Vegetable oil, for frying (about 4 c.) -

23. 1/2 c. black beans -

24. 1/4 c. Chopped white onion -

25. 1/4 c. crumbled cotija -

26. Fresh cilantro leaves, for serving -

How to cook deliciously - Chalupas

1. Stage

Arrange a rack in upper third of oven; preheat to 400°. Line a small baking sheet with foil. Place tomatillos on prepared sheet.

2. Stage

Roast tomatillos until softened and slightly charred, about 25 minutes. Let cool 5 minutes.

3. Stage

In a blender, pulse tomatillos, onion, garlic, cilantro, lime juice, and salt until smooth. Transfer to a medium bowl; set aside until ready to use.

4. Stage

While tomatillos roast, in a medium skillet over medium-high heat, heat oil. Cook garlic, stirring frequently, until fragrant, about 2 minutes.

5. Stage

Add ground beef, salt, chili powder, oregano, coriander, and cumin. Cook, breaking up meat with a spoon, until browned, 6 to 8 minutes; set aside until ready to use.

6. Stage

In a large bowl, combine flour, masa, baking powder, and salt. Add butter and mix with your fingertips to incorporate until small pebbles form. Slowly stir in milk until a dough begins to form. Using your hands, shape dough into a ball. Cover bowl with plastic wrap and let rest 10 minutes.

7. Stage

Into a medium heavy skillet, pour oil to a depth of 1". Heat over medium heat until a deep-fry or instant-read thermometer registers 325°.

8. Stage

Divide dough into 6 (2.8-oz.) pieces. Roll each piece to a 5" to 6" circle. Dock or prick each piece with a fork to prevent air bubbles. Using tongs, lower one-half of one circle into oil. Fry until shell is firm and holds its shape, 5 to 10 seconds. Release half you’re holding with tongs into oil—it should fold into a taco shell shape. Continue to fry, turning once, until golden brown, 2 to 3 minutes per side. Transfer to paper towels to drain. Repeat with remaining dough.

9. Stage

Build chalupas with salsa verde, beef, beans, onion, cotija, and cilantro.