Carne asada, or grilled steak has been a popular food and ingredient in other dishes in Mexico and the American southwest ever since Europeans introduced beef to the Americas. Beef and especially steak has become a common ingredient in many Mexican dishes, including chalupas and other Mexican sandwiches and snacks.
This is a simple recipe for grilled steak chalupas – and simple is the name of the game here, since the less elaborate you get with the preparation and toppings, the more their flavors will come through, which is of course the whole idea.
These chalupas are made with fresh grilled steak, seasoned simply with salt and black pepper, then piled onto tostada shells with onion, cilantro, tomato, and Jalapeno, and then garnished with salsa and lime wedges in the Mexican fashion. If you’re planning a cookout, this is one way to mix things up which is as certain to surprise as it is to delight your dinner guests. Continue reading
Chalupas are a snack which is popular in Mexico and increasingly, in the US as well. These deep fried corn tortillas are topped with various ingredients, just as a tostada (which chalupas closely resemble, to the point that the names are sometimes used interchangeably at Mexican restaurants and taquerias).
One ingredient which is especially popular as a topping for chalupas is chorizo, the spicy Spanish sausage which has made its way to the new world through the Spanish influence on Mexican cuisine. The sausage is salty and slightly spicy, making it a perfect topping for the earthy and subtly sweet flavor of the chalupa shell.
In this chorizo chalupa recipe, we will be using garden variety tostada shells instead of the slightly thicker tortillas which are usually used for making chalupas. If you are willing to take the time to make them yourself, then you can do so, but regular tostada shells will do perfectly fine here. Continue reading
Chicken is an ingredient which shows up in just about every one of the world’s cuisines, save for those of people indigenous to arctic climates. It is an important part of many culinary traditions and this is especially true of Mexican cooking, where you will find chicken in all manner of dishes, from soups to sandwiches to snacks.
Speaking of sandwiches and snacks, that is what we have here in this chicken chalupas recipe. Tostada shells (used here instead of the slightly thicker fried tortillas traditionally used for chalupas) are topped with chicken, cheese and vegetables for a delicious and easy dish.
These chicken chalupas are very easy to make, but taste as good as something you spent hours putting together. It’s also a great way to use leftover chicken, so next time you’re making chicken, you may want to make a little extra just to make sure that you’ve got enough for a batch of these chalupas.
Just like their very close cousins tostadas, chalupas can be topped with just about anything you can think of. While meat of various kinds are the most popular, there are many who enjoy their chalupas without meat – and as you would expect in Mexican cuisine, black beans are the meatless main ingredient of choice.
This black bean chalupas recipe may lack meat, but definitely does not skimp on the flavor. The hearty taste of black beans is complimented here by the kick of jalapeno pepper and the snap of onions, and then topped with more onion, cilantro, lime juice, and salsa for a truly satisfying and flavorful meatless snack or entrée.
This is an easy recipe to make as well, especially since we will be using tostada shells rather than the slightly thicker tortillas which are usually employed when making chalupas. If you would prefer to go 100% authentic with this recipe, then you can pick up some masa flour and make them yourself; it is not that hard to do, but does take a bit of time, so allow plenty of extra prep time if you plan to do this. Continue reading
Despite what many Americans have been led to believe due to the efforts of a fast food chain which shall remain nameless here, chalupas are not merely a deep-fried taco. They are actually much more closely related to tostadas, which they very closely resemble as well as sopes and huaraches, all of which are essentially a flat corn tortilla of various thicknesses with small variations in shape topped with a variety of different ingredients.
The name chalupa actually comes from the Mexican Spanish term for a type of boat and while most of the chalupas you are likely to come across in Mexican eateries are not boat shaped, elongated chalupas are out there. However, for the purposes of this pork chalupas recipe, think of a chalupa as a tostada, essentially.
Usually the tortilla used as the base for chalupas is thicker than the average tostada, though unless you plan to make your own (relatively easy, but definitely time consuming), tostada shells will be fine as a stand in. Continue reading
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