Chalupas are a classic Mexican street food snack that are crispy, savory, and fun to eat. Usually chalupas are served like a tostada, but because we know you might be looking for the fluffy fry bread-like taco shell, we decided to create a version that was the best of both worlds.

Ingredient :

SALSA VERDE

• 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

GROUND BEEF

• 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 

CHALUPAS

• 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

Directions :

SALSA VERDE

1. Arrange a rack in upper third of oven; preheat to 400°. Line a small baking sheet with foil. Place tomatillos on prepared sheet.
2. Roast tomatillos until softened and slightly charred, about 25 minutes. Let cool 5 minutes.
3. 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.

GROUND BEEF

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

CHALUPAS

1. 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.
2. 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°.
3. 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.
4. Build chalupas with salsa verde, beef, beans, onion, cotija, and cilantro.