HOMEMADE MEXICAN CHALUPAS RECIPE
Mexican Chalupas are easy to make. This recipe makes eight chalupas that are soft, chewable, affordable, and delicious. Learn how to make them here.
Provided by Nicole Nared-Washington from Brown Sugar Food Blog
Categories Entree
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the oil in a heavy-duty shallow skillet such as a cast-iron skillet on medium heat.
- In a large mixing bowl, add the flour, baking powder, salt, and shortening. Use a fork to mix the ingredients together. Pour the milk into the dry ingredients. Use a wooden spoon to mix ingredients in with the milk to form a ball of dough.
- Turn dough onto a floured surface and roll until smooth. Mold the dough into a loaf about 8 inches. Divide the dough in half, then into fourths. See the picture above. Roll each individual section into a ball and roll out the small ball of dough into a round circle about 4-5 inches wide.
- Use tongs and carefully dip half of the chalupa dough into the hot oil. Once that half of the dough has begun to fry up but not quite brown, flip the chalupa bread with the other half of the dough frying in the oil. This is if you want to try to have the chalupas have the dip on the bottom for your fillings. If it doesn't matter to you, just fry on both sides for 2 minutes until golden brown and remove from oil onto cooling rack lined with paper towels.
- Fill your chalupas with beef seasoned with taco seasoning, lettuce, cheese, tomatoes, and a dollop of sour cream. Top with taco sauce if desired.
Nutrition Facts : ServingSize 1 chalupas, Calories 335 calories, Sugar 3.1 g, Sodium 393.9 mg, Fat 13.1 g, SaturatedFat 5.2 g, TransFat 0.7 g, Carbohydrate 32.2 g, Fiber 1.4 g, Protein 21.3 g, Cholesterol 51.4 mg
TACO BELL CHALUPA COPYCAT
Make and share this Taco Bell Chalupa copycat recipe from Food.com.
Provided by paulamatt
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 18
Steps:
- To make Indian Fry Bread Mix dry ingredients together.
- Cut in shortening; then add milk.
- Shape dough into a long cylinder; cut into 8 equal parts.
- Flour hands, then work the pieces into 6" tortillas.
- Fry in oil until golden brown.
- To Make filling Mix dried onion with water in a small bowl and let stand for five minutes.
- Combine ground beef, flour, chili powder, paprika, and salt.
- Mix well.
- Add onions and water.
- Mix again.
- In a skillet, cook beef mixture until browned.
- Stir often while cooking so no large chunks form; it should be more like a paste.
- Remove from heat and keep warm.
- Build Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order.
- Top with hot sauce or salsa if desired.
AUTHENTIC MEXICAN CHALUPAS
Chalupas bear very little resemblance to the behemoth's hawked by Taco Bell. This recipe is from my friend Aurora who hails from Puebla, Mexico!
Provided by Lisa Lotts
Categories Appetizer Main Course
Time 22m
Number Of Ingredients 6
Steps:
- In a heavy bottomed medium skillet (that a whole flat tortilla can fit into) add about 1/4" of canola oil. Set over a medium to medium high heat. When the oil is hot, but not smoking, rest a tortilla on the oil (it will float- like a boat) and let it cook for about a minute, until bubbling. Spoon 2 tablespoons of salsa into the center of the tortilla and gently spread it around, but not quite to the edge. Continue to cook for 2-3 minutes or until the tortilla edges and bottom are crisp. It's ok, if a little hot oil touches the salsa.
- Transfer the chalupa to a tray lined with paper towels to drain. Continue in this method with the rest of the tortillas.
- Divide the chicken or pork and queso fresco over the chalupas. Garnish with cilantro and extra salsa verde if desired.
Nutrition Facts : Calories 244 kcal, Carbohydrate 5 g, Protein 24 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 74 mg, Sodium 683 mg, Sugar 4 g, ServingSize 1 serving
MEXICAN CHALUPAS TACOS
I like Chalupas. This recipe is so easy, and really tastes fabulous. Not mexican authentic, but isn't home made a great alternative to fast food? Put ingredients in the Crockpot before bed, then leave it on Low overnight. Fall apart tender, and the house smells wonderful... you can put it in freezer containers and make the...
Provided by Jean P.
Categories Tacos & Burritos
Time 8h15m
Number Of Ingredients 21
Steps:
- 1. Spray Crockpot with Pam. Fill with ingredients in above order. Set on LOW overnight; 8 hrs...or to fall apart tender. (4 hrs high,& then 2-3 low)for same day.
- 2. Chalupas (My Way) Tia Rosa FlATBREAD 10inch tortilla size; 2 per hungry person. you'll find this at Ralph's in my area. Fry in large skillet of hot veg. oil; bending with metal tongs after 1 min. to golden, hold taco bend and flip to finish other side of homemade shell. Don't wait too long or you can't bend swollen shell.
- 3. Drain and cool down cooked shells on paper toweling. Set aside. Assemble the Chalupas. Spread refried beans lightly within each shell...then start filling with condiments listed below it. If you add the cooked Chalupa meat after the tomatoes; it helps hold ingredients within the shell for eating it neater!
- 4. Serve with the meat warmed up, sprinkling some of the suggested cheese across the top of each one; or use favorite shredded or mexican crumble choice;like cojita!
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