These chalupas are made with homemade masa dough, fried to perfection and topped with spicy ground beef, creamy black beans and spicy salsa verde. Finished with a sprinkling of sharp cotija cheese and fresh cilantro, each bite delivers a delicious crunch and a burst of authentic Mexican flavour.
Ingredients:
SALSA VERDE:
- 4 medium tomatillos, seeded
- 1/2 small jalapeño, seeded
- 1/2 white onion, coarsely chopped
- 2 cloves of garlic
- 1 tablespoon fresh coriander leaves
- 1 tbsp fresh lime juice
- 1/2 teaspoon kosher salt
GROUND BEEF:
- 1 tablespoon neutral oil
- 2 cloves garlic, minced
- 1lb (85% lean) ground beef
- 1 teaspoon kosher salt
- 1/2 teaspoon chilli powder
- 1/2 tsp dried Mexican oregano
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
CHALUPAS:
- 1 3/4 c. (210 g.) all-purpose flour
- 3/4 cup (70g) masa harina
- 1 1/2 teaspoons 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 tbsp)
- 1/2 cup black beans
- 1/4 cup chopped white onion
- 1/4 c. crumbled cotija
- Fresh coriander leaves, to serve
Method of cooking:
In a saucepan, cook the tomatillos and jalapeño until soft.
Blend boiled tomatillos, jalapeño, onion, garlic, coriander, lime juice and salt until smooth.
Heat oil in a frying pan over medium heat.
Add the garlic and cook until fragrant.
Add ground beef, salt, chilli powder, oregano, coriander and cumin.
Cook until beef is browned and cooked through.
In a bowl, mix flour, masa harina, baking powder and salt.
Cut in butter until mixture resembles coarse crumbs.
Stir in the milk to form a dough.
Divide the dough into balls and roll each into an oval.
Heat oil in a deep fryer or large frying pan to 375°F (190°C).
Fry dough ovals until puffed and golden brown.
Drain on kitchen paper.
Top each chalupa with ground beef, black beans, onion, salsa verde, cotija cheese and cilantro.
