Taco Bell Chalupas Recipe (Copycat)

How to make Copycat Taco Bell Chalupas

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!

Nutrition Information:

Calories: 550 kcal | Total Fat: 20g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 30mg | Sodium: 600mg | Total Carbohydrates: 70g | Dietary Fiber: 3g | Sugars: 2g | Protein: 20g

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.

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