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This is the route I followed when creating my chalupas.
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However you like your tacos, go that route.
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The above amount is for 1 chalupa.
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Multiply ingredients depending on the size of group you are feeding.
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Start by having all of your ingredients prepared.
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Next, heat a small skillet over medium heat and cover the bottom of the skillet with the oil.
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Heat the oil to about 350 F. You can test the oil a few ways.
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Either put a small part of a tortilla in and when it sizzles, the oil is ready; or use an oil thermometer; or sometimes you can tell by the smell or look of it.
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Now frying these tortillas will go quick, about a minute per tortilla.
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My trick is to take a couple pieces of silverware, or use a piece of silverware along with a pair of tongs, and when you insert the tortilla into the oil, gently bring up both sides to form a wide boat shape.
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Use the tongs to carefully move the tortilla around in the oil until crisp.
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Again, this will take about one minute.
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Use the tongs and lift up up the tortilla, and let any excess oil drain back into the skillet.
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Then place onto a paper towel-lined plate until you are ready to serve.
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Repeat with as many chalupas as you would like.
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To serve, take a chalupa shell, smother with the black re-fried beans, top with cotija cheese, the chicken, lettuce, pico de gallo and shredded cheese.
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Dig in.
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Amounts of ingredients may vary because everyone loads their taco differently.
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You know what you like, so go in that direction.
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These were, in my opinion, way better than any hard shell taco you would buy from the store.
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There was a freshness about everything that had us coming back for more.
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Lets just say my oldest wolfed down like four of them.
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They were that good.
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I hope you enjoy.
