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How to Make Authentic Mexican Chalupas or Tostadas

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Mexican Food: So easy! Authentic Chalupas or Tostadas

Mexican Food: So easy! Authentic Chalupas or Tostadas

Recipe for Homemade Tostadas and Chalupas

The terms "tostadas" and "chalupas" are both used to identify this tasty meal. The terms may vary by region, but both names are widely acceptable.

Atop a round, fried tortilla, layer the toppings—refried pinto beans or black beans, mashed potatoes, or guacamole. Additional toppings can vary and can accommodate a variety of tastes and dietary needs. Whether you are a vegan, vegetarian, or beef lover, you can create your own personal tostada.

A beef tostada includes black beans, thinly sliced steak, shredded lettuce, chopped tomato, crumbled queso fresco, and chunks of avocado.

A beef tostada includes black beans, thinly sliced steak, shredded lettuce, chopped tomato, crumbled queso fresco, and chunks of avocado.

Ingredients

  • 6 round tortillas, white, yellow, or red
  • One 16 ounce can of pinto or black beans, (you can also use refried, but they will have more fat and sodium)
  • 1 pound fajita, round steak, or ground beef, grilled or broiled, thinly sliced or crumbled
  • 4 cups shredded lettuce
  • 1 large tomato, chopped
  • 2 large avocados, cut in slices or chunks
  • 2 cups queso fresco, crumbled
Queso fresco, tomato and avocado are common ingredients found in chalupas. They also keep the flavors light and fresh.

Queso fresco, tomato and avocado are common ingredients found in chalupas. They also keep the flavors light and fresh.

Instructions

  1. Prepare the beans. I prefer this healthy version of refried beans: Instead of mashing them and cooking them in lard, rinse one 16 ounce can of pinto or black beans, then add beans to a blender with 1/4 cup water and blend until smooth. Transfer to and simmer in a saucepan until warm.
  2. Prepare the meat: Add 1/2 a tablespoon of canola oil to a medium to large skillet. Heat to medium heat, then brown the round steak. Optional seasonings: salt, pepper, and/or garlic powder. Ground beef option: Brown, crumble, and drain. Fajitas: Grilling is the best method to prepare fajitas. Cook to medium-well and slice into thin bite size pieces.
  3. Shred lettuce and cut it into 1 to 2 inch strips. Tip: add shredded lettuce to a bowl and cover the surface with water and chill. This will keep it crisp until you're ready to serve.
  4. Chop tomatoes into small 1/2 inch chunks.
  5. Take a palm-sized piece of queso fresco and use your fingers to crumble it into small chunks.
  6. Cut the avocado in half and remove the seed. Carefully cradle the avocado half in your hand and make thin cuts at horizontally and vertically. Take great care to not pierce the skin of the avocado. Take a large soup spoon and, with a single swoop, scoop out the cut avocado and place in a bowl. You can sprinkle with lime juice to keep it from browning.
  7. Create a serving assembly line of your ingredients. I used the following order in creating the chalupa with the ingredients above: Beans, meat, lettuce, tomato, queso fresco, and avocado. Each chalupa takes approximately two tablespoons of each ingredient. Enjoy!

Optional Ingredients

The beauty of tostadas is you can use a variety of toppings. We usually create a buffet line of toppings.

Optional Ingredients:

  • beef, chicken, or vegetarian toppings
  • chopped onion
  • chopped jalapeños
  • chopped cilantro
  • shredded cheese: colby, Monterey jack, mozzarella, or cheddar
  • shredded carrots
  • sour cream
  • crema (a pourable and softened cheese that is similar, but not quite the same as, sour cream: I suggest using the brand Crema La Vaquita)
  • chunky french fries
  • salsa: red, green, or pico de gallo
  • bean and corn salad: 1 part black beans (canned or boiled), 1 part kernel corn (canned or boiled), 1 part chopped red and/or green pepper. Mix and chill with 1/4 cup vinaigrette dressing.
  • guacamole
  • mashed potatoes
The options for creating your own chalupa are endless. Here is one with shredded boiled chicken, shredded lettuce, shredded mozzarella, sliced tomato, sliced avocado and Mexican crema. Delicioso!

The options for creating your own chalupa are endless. Here is one with shredded boiled chicken, shredded lettuce, shredded mozzarella, sliced tomato, sliced avocado and Mexican crema. Delicioso!

© 2012 Marisa Hammond Olivares

Comments

Kristen Howe from Northeast Ohio on November 16, 2015:

This looks tempting enough to make and try next year, if I'm a daring and adventurous. Thanks for the recipe. I'll give it a go. Great hub!

Marisa Hammond Olivares (author) from Texas on June 25, 2014:

Crystal Tatum, thank you for the votes and pin.

sholland10, hi! I hope you have given these a try.

VictoriaSheffiekd, thank you! They are delicious.

Author Victoria Sheffield from Georgia on October 06, 2013:

Now that looks good!

Author Victoria Sheffield from Georgia on October 06, 2013:

Now that looks good!

Susan Holland from Southwest Missouri on October 06, 2013:

This looks delicious!! I am going to have to try these!! :-)

Crystal Tatum from Georgia on October 05, 2013:

I love simple, delicious and healthy recipes like this. This could be an easy to make lunch for work. Voted up and useful and pinning.

Marisa Hammond Olivares (author) from Texas on September 23, 2013:

toptenluxury, thank you so much, I appreciate the vote.

Adrian Cloute from Cedartown, GA on September 05, 2013:

I served an LDS mission and I came to love Mexican food. Voted up!

Marisa Hammond Olivares (author) from Texas on May 24, 2013:

Ketage, I do hope you have been able to give these a try. In fact, I had chalupas for dinner last night! Thank you for stopping by to read and comment.

ketage from Croatia on March 06, 2013:

Looks great , I will be trying this soon :) just need to go get some of the ingredients, I love Mexican food, jalapenos hmmm, spicy is good.

Marisa Hammond Olivares (author) from Texas on January 30, 2013:

Hi Daven, thank you! I'm glad you liked this. Yes, these are super easy ingredients to find and inexpensive too. You know, I could live off of these too...great stuff! Thanks for reading and commenting.

David Stillwell from Sacramento, California on January 30, 2013:

This is a wonderful article that presents easy to follow instructions along with very easy to obtain ingredients.... This is pretty much what I live off of year round... mmmm good!

Marisa Hammond Olivares (author) from Texas on September 24, 2012:

Wesley Meacham, Hi there! Yes, your serving idea sounds like a great idea and it is a fun way to enjoy this meal. Buffet style service works out wonderfully with this dish as guests can choose their own toppings. Thanks so much for the votes, shares and pin. It was nice to see you.

Wesley Meacham from Wuhan, China on September 22, 2012:

Great article. These look like something that would be great for a party. You could arrange the varrious ingredients in the center of a table with the shells on the side and have people make their own. Voting up, sharing and pinning.

Marisa Hammond Olivares (author) from Texas on September 19, 2012:

cclitgirl, 'si si!!' Virtual chalupas coming right up! Thanks for visiting, glad you liked the pics.

sgbrown, they sure are easy to make and so wonderfully versatile. Thanks so much for the votes.

Sheila Brown from Southern Oklahoma on September 18, 2012:

I love Mexican food! I will usually make tostadas a day or two after I have made another Mexican dish that I have used the refried beans. With it being just hubby and me now, I usually have some leftovers. Tostadas are so easy to make. I will definitely try your recipe, it does differ from mine somewhat. I'm sure I will LOVE it! Voted up and useful! :)

Cynthia Calhoun from Western NC on September 18, 2012:

CHALUPAS! Mmmm. It's a good thing I had sopes for dinner because I'd have to reach through the screen and gobble this up! :D YUM! Lovely pictures, too!

Marisa Hammond Olivares (author) from Texas on September 18, 2012:

kelleyward, I am so craving this right now. Last night I made a pressure cooker full of spiced chicken. We used it for tacos. My intention was to pack everything up for lunch today and make chalupas. I didn't have time to gather my lunch for work this morning. Boo! Oh well, maybe I'll make them for dinner. Thanks for the stars Kelley, I'm sure you and the boys will enjoy these versatile chalupas. Enjoy!

kelleyward on September 18, 2012:

Delicious! 5 stars. Will try this soon! Kelley

Marisa Hammond Olivares (author) from Texas on September 02, 2012:

breakfast pop, oops! I did it again! haha Glad to tempt with the goodies. I'm sure you'll love making these...so easy and versatile.

breakfastpop on September 02, 2012:

You have done it again. I love Mexican food, so thank you so much for these.

Marisa Hammond Olivares (author) from Texas on September 02, 2012:

Gypsey48, Chalupas are a great dinner choice. They are light and delicious. Glad to share and thank you for reading.

carol7777, You've listed all the reasons and more as to why I enjoy preparing and serving these. I appreciate your readership and votes.

stayingalivemoma, hahaha, they are good! I do hope you have some soon.

teaches12345, thank you! Come on over, I'll share with you.

Dianna Mendez on August 31, 2012:

What a wonderful looking hub post! I would love one of each. It is really such a great share and one that will be fun to make.

Valerie Washington from Tempe, Arizona on August 31, 2012:

All I can say is MMMMMMMMM...GGGOOODDD!! I love Mexican food. Awesome hub, now I;m hungry!

carol stanley from Arizona on August 31, 2012:

This really looks great for two reasons, easy and delicious. A great dish for company and they can fix their own. Loved this ..and voting up and sharing. Thanks for another great hub. And super photos.

Gypsy48 on August 31, 2012:

That looks so good! I'll be making that for dinner tonight. Thanks for sharing:)