Beef Chalupa

Ingredients

• 1 lb ground beef (80/20)
• ½ whole yellow onion, small
• 3 whole garlic cloves
• 1.5 tbsp chili powder
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ¾ tsp kosher salt
• ¼ tsp black pepper
• ½ cup low-sodium beef broth
• 2 cups vegetable oil
• 8 whole corn tortillas, 6-inch
• 1 can (15 oz) refried beans, canned
• 2 cups shredded iceberg lettuce
• 1 cup diced tomatoes
• 1 cup shredded sharp cheddar cheese
• ½ cup sour cream
• ¼ cup fresh cilantro, roughly chopped
• 1 whole lime

Instructions

1. 1

   Finely dice the small yellow onion into 1/4-inch pieces — this allows it to break down completely into the beef mixture. Peel and mince the 3 garlic cloves as finely as possible with a knife.

2. 2

   In a small bowl, combine 1.5 tablespoons chili powder, 1 teaspoon ground cumin, 0.5 teaspoon smoked paprika, 0.75 teaspoon kosher salt, and 0.25 teaspoon black pepper. Mix with a fork until evenly blended — this ensures the spices distribute evenly throughout the beef.

3. 3

   Shred the lettuce, dice the tomatoes into 1/4-inch pieces, and shred the cheese. Arrange each topping in its own small bowl for easy assembly. Cut the lime into 4 wedges.

4. 4

   Set a 12-inch heavy-bottomed skillet over medium-high heat. Once it's hot, add the 1 pound ground beef in a single layer, breaking it apart with a wooden spoon as it cooks. Cook without stirring for the first 2 minutes — this develops deeper color and flavor.

5. 5

   Continue cooking the beef, breaking it into small pieces as it browns, until no pink remains visible and the meat is light golden, about 8-10 minutes total. Drain off excess fat through a fine-mesh strainer set over a heat-safe bowl, leaving about 1 tablespoon fat in the pan for flavor.

6. 6

   Return the skillet to medium heat. Add the diced onion and cook, stirring occasionally, until completely softened and translucent, about 3-4 minutes. You'll smell the onion becoming sweet — that's your signal it's ready.

7. 7

   Add the minced garlic and stir constantly for 30 seconds until fragrant. Pour in the spice blend and stir to coat all the beef evenly. Cook for 1 minute so the spices bloom and release their oils.

8. 8

   Pour in 0.5 cup low-sodium beef broth and bring to a simmer, stirring occasionally. Cook uncovered for 4-5 minutes until the liquid reduces by half and the mixture turns thick and glossy. The beef should coat the back of a spoon — this is your target consistency.

9. 9

   While the beef simmers, warm the 1 can (15 oz) refried beans in a small saucepan over medium-low heat, stirring occasionally to prevent sticking, about 5 minutes. Thin with 1-2 tablespoons water if it's very thick — it should be spreadable but not soupy.

10. 10

    Fill a heavy-bottomed 3-quart pot with 2 cups vegetable oil and set over medium-high heat. Use an instant-read thermometer to monitor the temperature — heat the oil until it reaches 350°F. This temperature gives you crispy edges without burning the tortilla.

11. 11

    Working with one 6-inch corn tortilla at a time, carefully place it into the hot oil using tongs. Immediately push down the center with the bottom of a ladle or wooden spoon to create a boat shape — work quickly so the sides set. Hold for 30-40 seconds until golden and crispy, then flip and fry the other side for 10-15 seconds.

12. 12

    Using tongs, carefully transfer the fried tortilla shell to a paper towel-lined plate. Repeat with the remaining 7 tortillas. Work in batches to avoid crowding the oil — maintaining temperature is key to crispy results.

13. 13

    To assemble each chalupa: Spread 2-3 tablespoons of warm refried beans onto the bottom of a crispy shell. Top with a generous spoonful of the seasoned beef mixture, then layer with shredded lettuce, diced tomatoes, and shredded cheddar cheese.

14. 14

    Add a dollop of sour cream to each chalupa, sprinkle with fresh cilantro, and serve immediately with a lime wedge on the side for squeezing. Serve all 4 chaupas on a large platter so diners can customize their own.

Tools you’ll need

• 12-inch heavy-bottomed skillet
• wooden spoon
• fine-mesh strainer
• heat-safe bowl
• small saucepan
• 3-quart heavy-bottomed pot
• instant-read thermometer
• tongs
• ladle or wooden spoon for shaping
• paper towels
• small bowls for toppings

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