Chalupas & Huitlacoche con Tequila

Chalupas & Huitlacoche con Tequila

Chalupas & Huitlacoche con Tequila

Recipe by Barbara Sibley of La Palapa Cocina Mexicana. Photo: Nick Fecks




  • Chalupas (Hand Formed Corn Masa “Boats”)
  • 1 generous cup corn masa harina

  • 1/4 teaspoon salt

  • 1 cup warm water

  • Vegetable oil (for frying)

  • Huitlacoche con Tequila
    (also delicious with Sautéed shrimp):
  • 2 cups huitlacoche, fresh or from a jar

  • 1 cup corn kernels

  • ½ cup finely chopped white onions

  • 1 cleaned, seeded and finely chopped poblano chile

  • 1 cleaned, seeded and finely chopped jalapeño chile

  • 1 oz tequila, preferably Espanita Reposado

  • 1 teaspoon thyme

  • 2 teaspoons salt and adjust to taste

  • ½ cup crumbled queso fresco

  • ½ cup mexican crema or sour cream


  • Chalupas:
  • In a large mixing bowl, stir together the masa and salt. Slowly add
    the water and as you do, work the masa into dough with your
    hands. Knead the dough for 3 to 5 minutes or until it is moist and
    smooth but not sticky. If the dough seems too dry, moisten your
    hands with water and knead some more. If the dough seems to wet
    add a little more masa harina, no more than one tablespoon at a
    time. You want moist, smooth dough.
  • Divide the masa dough into 12 equal balls. Form each ball into a round disc about ½-inch-thick.
  • Heat a griddle or cast-iron pan over medium-high heat and cook each disc for about 3 minutes on each side or until a thin crust forms. Leave the chalupas in one place for the first 3 minutes. If the chalupas are moved before the crust forms they will stick to the pan and break when you try to lift them. As you remove the discs from the pan, pinch a rim all the way around it so that it’s about 1/3 inch high. They will be very hot. Set the chalupas on a plate and when cool cover with plastic wrap until ready to use so that they do not dry out.
  • In a medium skillet, heat about 1/2 inch of vegetable oil over medium-high heat. When the oil is hot enough so that a small piece of masa dough sizzles when tossed in it, gently fry the chalupas for about 2 minutes on each side, or until crisp and lightly golden. Do not brown the chalupas as they will be too tough. Carefully lift from the oil and drain on paper towels.
  • Huitlacoche con Tequila:
  • Boil the corn and drain well
  • Sauté in a frying pan the poblanos, jalapenos and onion. When the onion is translucent add the tequila and reduce until the liquid is reduced by half.
  • Add the huitlacoche, thyme and corn kernels
  • Spoon into warm chalupas and garnish with queso and crema


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