Chicken Chalupas


Chalupas are delicious Mexican tortillas, easy to make yourself. They are deep fried for extra flavour. These spicy chicken chalupas are so good!

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Chicken chalupas
Veronique van Ohmydish

Made by Véronique

Published at 2021-10-19, this recipe is for 4 people and takes 50 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 06-06-2022

50 minutes 4 people Main course
Chicken chalupas


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  • 375 grams of flour
  • 1 tablespoon baking powder
  • ½ teaspoon fine salt
  • 2 tablespoons butter
  • 250 ml whole milk
  • sunflower or other neutral oil

Chalupa filling

  • 2 large chicken breasts
  • 1 teaspoon onion powder
  • 1 tablespoon paprika powder
  • ½ teaspoon chilli powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin seeds
  • 1 teaspoon salt
  • ¼ iceberg lettuce
  • 3 tomatoes
  • large handful of cheddar cheese
  • optional: crème fraîche or garlic sauce
Chicken chalupas ingredients
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Kitchen equipment

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  • chopping board & chef's knife
  • optional: cheese grater
  • electric mixer (or knead the dough by hand)
  • small saucepan or microwave
  • rolling pin
  • wide pan
  • tongs
  • plate lined with kitchen paper
  • clean tea towel
  • medium frying pan
  • wooden spoon
  • medium pan
  • 2 forks

Chicken Chalupas

50 minutes 4 people Main course

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Preparation – 30 minutes

Fill a medium saucepan with water and bring to a boil. Trim any excess fat and sinew from the chicken breasts and cook them in the boiling water for 20 minutes.

Meanwhile, finely chop the iceberg lettuce and cut the tomatoes into small cubes. Grate the cheddar cheese and set the toppings aside.

Mix the flour, baking powder and salt. Melt the butter in a small saucepan or microwave. Meanwhile, gradually add the milk to the flour mixture while kneading. You can knead this dough by hand or use an electric mixer.

Next add the melted butter and knead the dough well. Divide the dough into 6 equal portions and roll out each into a circle, as you would for a tortilla. Place them under a clean tea towel to prevent them from drying out.

Use 2 forks to shred the cooked chicken, then set the pulled chicken aside.

Chicken chalupas
Chicken chalupas

Finishing chalupas with chicken – 20 minutes

Heat a generous layer of sunflower, or other neutral oil, in a wide pan. Carefully place one of the rolled out dough discs in the oil and fry until golden brown on both sides. Fold the chalupa in half once it is almost done.

Transfer it to a plate lined with kitchen paper to drain any excess oil. Repeat for the remaining dough, placing the fried chalupas under a clean tea towel to keep them warm.

Deep frying chicken chalupas
Deep frying chicken chalupas

Heat a glug of oil in a frying pan and fry the “pulled chicken” with all the spices for a few minutes.

Spoon the chicken into the chalupas and top with iceberg lettuce, tomatoes, cheddar and garlic sauce or crème fraîche (if using). Serve immediately, enjoy!

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Chicken Chalupas: frequently asked questions

What is the difference between a chalupa and a tortilla?

A tortilla is soft and thin, while a chalupa is thicker and fried. A chalupa is shaped like a boat, while a tortilla is flat.

What does chalupa mean?

Chalupa is a fried tortilla in the shape of a boat. Chalupa means "small light boat" or "canoe" in Spanish and Latin American.