Taco Bell Chalupas Recipe (Copycat)

Ingredients:

2 ½ cups all-purpose flour

1 tablespoon baking powder

½ teaspoon table salt

1 cup whole milk, warmed

1 tablespoon melted butter

canola oil for frying▢.5tablespoon- baking powdertablespoon- melted but

Filling

the best taco meat

shredded cheese

chopped lettuce

sour cream

taco sauce

Instructions

Heat about 2 inches of canola oil in a large pot over medium heat.

Combine flour, baking powder, and salt together in a medium mixing bowl.

Stir in milk and melted butter.

Combine with a fork until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead for a minute or so until the dough becomes mostly smooth. The dough should feel tacky but it shouldn’t stick to your hands.

Cut dough into 8 equal size pieces. Roll each into a ball.

Use a rolling pin to gently roll out each dough ball into a circle about 6 inches wide and ⅛ of an inch thick.

Gently shake excess flour off. Add dough to the pot of oil, cooking one shell at a time. Let it cook on each side for about 5 seconds, then use a tongs to gently fold it in half.

Use the tongs to hold one half of the chalupa in the oil, cooking it for about 1-2 minutes. Then use tongs to hold the other half of the chalupa in the oil, cooking it for another minute or two.

Once it’s a golden brown color, use tongs to gently remove the shell from the oil and let the excess oil drip off.

Hang a wooden spoon over the center of a medium bowl. Place the cooked chalupa shell over the handle of the spoon to help form its shape as you cook the next chalupa shell.

Then transfer to a paper towel-lined plate and continue cooking the remaining shells.

You may need to turn the heat down a bit as you cook. If the shells cook faster than 1 minute per side, turn the heat down.

Fill chalupa shells with the best taco meat recipe, shredded lettuce, shredded cheddar, sour cream, and diced tomatoes.

Enjoy!

Notes:

Dough Consistency: Ensure the dough for the chalupa shells is kneaded enough to become mostly smooth but still slightly tacky. This texture will yield a pliable dough that can be rolled out easily.

Frying Technique: Fry the chalupa shells one at a time, folding them over gently in the hot oil to create the characteristic shape. Use tongs to maneuver and ensure even cooking.

Oil Temperature: Maintain the oil at a consistent medium heat. Adjust the heat if needed to prevent the shells from cooking too quickly or burning.

Shaping the Chalupa Shells: Use a wooden spoon handle over a bowl to help shape the chalupa shells as they cool. This technique helps maintain the distinctive chalupa form.

Slow Cooker Pinto Beans And Ham

Yummy Italian Cake

Thai Shrimp Coconut Soup

Filling Options: Customize the filling according to personal preference. Besides the suggested taco meat, lettuce, cheese, sour cream, and tomatoes, experiment with other toppings like guacamole, salsa, or jalapeños.

Alternative Ingredients: While the recipe uses all-purpose flour, feel free to substitute with whole wheat flour or gluten-free flour blends for dietary variations.

Canola Oil Substitute: If preferred, substitute canola oil with other high-heat cooking oils like vegetable oil or peanut oil for frying.

Make-Ahead Preparation: Prepare the chalupa shells in advance and reheat them briefly in the oven before assembling to save time when serving.

Storage: Store leftover chalupa shells in an airtight container at room temperature. Reheat them in the oven to restore crispiness before use.

Customization: Experiment with different fillings and toppings to create unique variations of the chalupa, adapting the recipe to suit individual taste preferences.

Nutrition Information:

Frequently Asked Questions:

Can I use a different type of flour for the chalupa dough?

While all-purpose flour is commonly used, you can experiment with alternatives like whole wheat flour or a gluten-free flour blend for dietary preferences.

Is there a substitute for canola oil in frying?

Yes, you can use other high-heat cooking oils such as vegetable oil or peanut oil for frying.

Can I make the chalupa shells ahead of time?

Yes, you can prepare the chalupa shells in advance and reheat them in the oven for a few minutes before assembling and serving.

How long should I knead the chalupa dough?

Knead the dough for about a minute or until it becomes mostly smooth.

The texture should be tacky but not overly sticky.

Can I freeze the chalupa shells?

Yes, you can freeze the chalupa shells after frying.

Ensure they cool completely, then store in a sealed bag or container.

Reheat in the oven when ready to use.

Can I use a deep fryer for making chalupa shells?

Yes, a deep fryer can be used instead of a large pot.

Follow the manufacturer’s instructions for oil temperature and frying time.

What’s the ideal size and thickness for rolling out the chalupa dough?

Roll out each dough ball into a circle about 6 inches wide and ⅛ of an inch thick for the perfect chalupa shell.

Can I customize the fillings in the chalupa?

Absolutely! Feel free to customize the chalupa fillings with your favorite ingredients such as different types of cheese, salsa, or additional veggies.

How do I store leftover chalupa shells?

Store leftover chalupa shells in an airtight container at room temperature.

Reheat briefly in the oven to restore crispiness.

Can I use pre-made taco shells for this recipe?

While the chalupa recipe calls for homemade shells, you can experiment with store-bought taco shells.

Adjust the filling ingredients accordingly for a tasty result.