Crispy corn tortillas topped with zesty red or green salsa, finely shredded beef and extra fresh toppings make serving Chalupas a great option for your next meal!
Chalupas are a popular snack (antojito) enjoyed throughout Mexico. The most traditional Chalupas are found in Puebla, Mexico. Typically prepared on a small, thick homemade corn tortilla, they are usually topped with vibrant red and green salsa, shredded pork or chicken and finely diced onion.
In this recipe, I use slow cooked shredded beef and a few extra toppings to make it a complete meal. You may be thinking that Chalupas look a lot like tostadas, right? Well, technically, that is what they are and can easily be prepared with store bought tortillas and salsa. But until you've had them prepared from scratch, you don't know what you're missing.
You can find recipes for corn tortillas, salsa verde and salsa roja right here at Hispanic Kitchen!
For the beef, place all of the ingredients in the slow cooker. Cook on high for 4-6 hours or until beef is easy to shred.
In a skillet, preheat ¾ cup of oil to medium heat for 6-7 minutes. Fry corn tortillas until crispy, turning as needed. Drain onto plate lined with paper towels.
To plate, top half of the chalupas (tostadas) with salsa roja. Then top the other half with salsa verde. Divide the shredded beef among them. Garnish with onion, cilantro, guacamole, queso fresco and lime. Serve right away.
Shredding meat is best done while meat is still hot. Use two forks to pull apart. Keep moist by reintroducing some of its broth until ready to use.