Appetizer: Mexico – Northern Mexico (Coahuila) – Chalupas Coahuilenses (Coahuila-style Chalupas)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 30 min

Additional 2 hrs 30 min

Total 3 hrs 30 min

Ingredients

- 12 small corn tortillas (3–4 in / 7–10 cm), about 10 oz (280 g) total
- 2 cups (470 ml) vegetable oil, for shallow frying
- 1.5 lb (680 g) beef chuck roast, boneless (for shredding)
- 1 small white onion, halved (about 6 oz / 170 g)
- 3 garlic cloves
- 1 bay leaf
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) black pepper
- 6 cups (1.4 L) water (for braising)
- 8 dried chiles de arbol (adjust to heat preference)
- 3 Roma tomatoes (about 8 oz / 225 g)
- 1/4 medium white onion (about 1 oz / 30 g) for salsa
- 2 garlic cloves for salsa
- 1 tbsp (15 ml) white vinegar or juice of 1/2 lime
- 1/2 tsp (1 g) kosher salt, or to taste (for salsa)
- 1 cup (100 g) queso fresco, crumbled
- 1 cup (100 g) queso menonita (or a mild melting white cheese), grated
- 1/2 cup (60 g) white onion, finely chopped (for topping)
- 1/2 cup (10 g) fresh cilantro, chopped (for topping)
- 2 limes, cut into wedges (for serving)

Instructions

Short Description:
Small fried corn tortillas topped with succulent shredded beef, a bright chile de arbol salsa, and local cheeses—served as a shareable starter typical of Coahuila. These chalupas are crisp, tangy, and ideal for passing around.

Regional Notes:
In Coahuila, chalupas are made with small, fried corn tortillas loaded with shredded meat, a regionally styled red salsa, and northern Mexican cheeses such as queso fresco and queso menonita. The use of slow-shredded beef and the chile de arbol salsa give these chalupas the distinct savory and slightly smoky heat associated with northern Mexican preparations.

1. Prepare the shredded beef (carne deshebrada): place the beef chuck roast in a medium pot with the halved onion, 3 garlic cloves, bay leaf, 1 tsp (5 g) salt, 1/2 tsp (2.5 g) pepper, and 6 cups (1.4 L) water. Bring to a simmer, reduce heat to low, cover, and cook gently until the beef is very tender and pulls apart, about 2 to 2 1/2 hours. Remove beef, reserve 1 cup (240 ml) cooking liquid, discard bay leaf and whole aromatics; shred the beef with two forks and set aside. If desired, return shredded beef to the pot with a few tablespoons of reserved liquid to keep moist.
2. Make the chile de arbol salsa: remove stems from chiles de arbol. In a dry skillet over medium heat, toast chiles briefly until fragrant (10–20 seconds each side) being careful not to burn. In the same skillet, char the Roma tomatoes, 1/4 onion, and 2 garlic cloves until blackened in spots, about 6–8 minutes, turning as needed.
3. Soak the toasted chiles in 1/2 cup (120 ml) hot water for 10 minutes to soften. Transfer the chiles (reserve soaking liquid), charred tomatoes, onion, and garlic to a blender. Add 1 tbsp (15 ml) white vinegar or lime juice, 1/2 tsp (1 g) salt, and 2–3 tbsp (30–45 ml) of the chile soaking liquid. Blend until smooth, adding more soaking liquid or water to reach a spoonable salsa consistency. Taste and adjust salt and heat.
4. Fry the tortillas: pour 2 cups (470 ml) vegetable oil into a heavy skillet to a depth of about 1/4–1/2 inch (6–12 mm) and heat over medium-high until shimmering (about 350°F / 175°C if using a thermometer). Fry tortillas, 2–3 at a time, turning once, until edges are crisp and lightly golden but still slightly pliable, about 45–60 seconds per side. Transfer to a paper towel-lined tray to drain. For a traditional chalupa shape, press gently with a slotted spoon while warm to form a slight bowl.
5. Warm the shredded beef: in a skillet over medium heat, warm the shredded beef with 2–3 tbsp (30–45 ml) of the reserved braising liquid until hot and moist, about 3–5 minutes. Taste and adjust salt.
6. Assemble the chalupas: place fried tortillas on a serving platter. Spoon 1–2 tbsp (15–30 ml) of shredded beef onto each tortilla (about 2 small chalupas per person). Top each with 1–2 tsp (5–10 ml) of the chile de arbol salsa, then sprinkle with crumbled queso fresco and grated queso menonita. Finish with a few finely chopped onions and a pinch of chopped cilantro.
7. Serve immediately with lime wedges on the side for squeezing over the chalupas. Offer extra salsa and cheese for guests to add as desired.