Both Mexican street antojitos with similar ingredients; you might not know the difference between chalupa and taco foods. Read our street food guide below to discover the secret difference - it's in the shell - and learn how to make your own chalupas at home.
Chalupas, tacos, gorditas, tamales - carb and salsa-filled Mexican street food holds a special place in our heart.
And while we know that a chalupa and taco must be different foods, they contain many of the same ingredients, which can make ordering at a street stand a little confusing.
Read below to discover the differences between a taco and a chalupa. We'll also provide step-by-step instructions to make your own fried chicken chalupas from the comfort of your kitchen.
Let's start with a simple chalupa definition. An authentic chalupa is one of Mexico's most delicious street foods, or antojitos, meaning "little snack." These tiny boat-shaped corn shells are typically made from a classic masa harina dough.
Sometimes, chalupas are thicker, like sopes, or thinner, like tostadas, and topped with salsa cheese and lettuce. Some areas of Mexico add a few more complex toppings, like pork, chorizo, shredded chicken, and refried beans.
A taco is another antojito, famous all over Mexico and America. Tacos came up from the Mexican silver mines as a dish that resembled the original taco definition, explosive powder wrapped in paper for breaking rock walls.
A proper Mexican street taco has a small, corn tortilla base, which is often doubled - safety first when it comes to broken tacos - and topped with stewed and grilled meats, fresh ingredients, salsa, and cilantro.
The toppings for both chalupas and tacos are very similar, though many regions don't include proteins on their chalupas and keep the toppings simple - just salsa, cheese, and lettuce.
The most significant difference between tacos and chalupas is the shell. Though you can use a taco holder for both, traditional tacos tend to be soft-shelled with corn tortillas, and Americanized versions may have crunchy folded shells or wheat tortillas in place of corn. Chalupas, on the other hand, are rigid and boat-shaped, not folded.
Chalupa flatbread is both chewy and crunchy but decidedly more crunchy than a taco shell.
A chalupa is more comparable to a fried gordita flatbread than a taco. Gorditas are thick tortillas with a pocket in the middle - chalupas are much the same, but with the deep-fried element adding some extra crunch.
Like the rest of Taco Bell's menu, Taco Bell's chalupa is an Americanized spin on the traditional dish. A chalupa from Taco Bell is fried, but that's where the similarities end. The shell's base is enriched wheat flour with corn oil and a load of other hard to pronounce ingredients.
Feel free to enjoy this fast-food version if you like it and aren't worried about your chalupas calories, but if you have the chance to try an authentic cheesy chalupa at some point, you should take one for a spin! Taco Bell's chalupa can't compare.
Prep Time: 15 mins
Cooking Time: 10 mins
Total Time: 25 mins
Serves: 9 chalupas
Masa harina is naturally gluten-free cornflour made with nixtamalized corn soaked in lime water to soften it, then ground into a powder. This stuff is the absolute go-to for traditional Mexican tortilla, tamale, pupusa, gordita, and chalupa-making.
Yes! One of the best parts about using masa harina to make corn tortillas is they're naturally free of any wheat-based products. Unlike a restaurant that may have wheat products cross-contaminate their deep fryer, the oil you use to fry at home is new, and therefore safe.
Anyone with either gluten sensitivity or celiac disease is free and clear to enjoy these chalupas.
Sure! There are plenty of street stands that offer vegetarian chalupas. Make a traditional chalupa with just salsa, cheese, and lettuce, or put a scoop of vegetarian refried beans on your chalupas.
To make a vegan chalupa, omit the cheese or try a dairy-free version instead.
You can use red salsa or salsa verde on your chalupa, but we love pico de gallo on ours. Here's a simple recipe to make fresh salsa at home.
Your fried chalupa shells are best fresh, though they'll stay in decent shape in a sealed ziplock bag at room temperature for 2-3 days.
The dough freezes well for up to 3 months - be sure to thaw it well in the fridge before you start frying.
Enjoy your crispy, crunchy shredded chicken chalupas!
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