To make the fried tortillas, pour enough oil in a heavy skillet to come up 1/2 inch up the sides and heat to 350°F, about 5 minutes. If you don’t have a thermometer, you can test the temperature by sticking a wooden spoon into the oil. If it bubbles around the spoon, it should be ready for frying. Line a large plate or sheet with paper towels.
Fry the tortillas on each side until crisp and lightly browned, about 1 minute. Drain the fried tortillas on paper towels and lightly salt.
If not already warm, heat up the refried beans.
To assemble the chalupas, spread each fried tortilla with 1/4 cup of refried beans. Top with lettuce, tomatoes, and shredded cheese. Serve with guacamole, pickled jalapeños, and salsa on the side for garnishing.
Notes
For chicken chalupas, the meat in these chicken chipotle tacos is a good topping. For beef chalupas, you can use the taco meat in this recipe.