Taco Bell Chalupa Copycat Food

COPYCAT TACO BELL NAKED CHICKEN CHALUPA

Steps:

• In the bowl of a blender or food processor combine ingredients for Creamy Avocado Ranch Sauce. Blend until completely smooth. Transfer to a small container, cover and refrigerate until ready to use.
• In the bowl of a food processor combine ingredients for Naked Chicken Chalupa Shell. Process until completely combined and chicken has formed a paste, about three minutes. Transfer mixture to a bowl.
• Line two rimmed baking sheets with parchment, flour liberally.
• Using a 1/3 cup measure lightly sprayed with cooking spray to help, divide chicken mixture into 12 portions, placing each portion on a floured baking sheet. Place both baking sheets in the freezer while you roll out chicken shells.
• Flour a washable cutting board liberally. Transfer one chicken portion to cutting board and flour the top. Using a rolling pin, roll the chicken mixture into a 6-inch circle. If the mixture is too sticky to roll, continue to freeze it for a bit longer. Make sure the rolling pin and the work surface are well floured. Place rolled out chicken rounds back in the freezer, dividing each with parchment.
• In a pie dish or shallow rimmed platter whisk together Wet Ingredients thoroughly.
• In another shallow dish stir together Dry Ingredients.
• In a large heavy bottomed pot or dutch oven, with a deep frying thermometer attached to side, heat oil over medium-high to 340°F.
• Working one at a time, remove a rolled out chicken round from the freezer, dust off excess flour, dip in egg mixture on both sides, then Dry Mixture on both sides.
• Using kitchen twine tie chicken round into "taco" shape. If chicken is too soft after breading, place in freezer again for a few minutes and continue with remaining rounds.
• Before frying make sure to have kitchen scissors and tongs on hand.
• Place Chalupa shells into hot oil one at a time. Fry for 1 1/2 minutes undisturbed. Using tongs, lift Chalupa gently to the surface of the oil. Snip string, and gently remove. Chalupa should now hold it's shape. Continue to fry until golden brown and cooked through another 2 1/2 to 3 minutes. Transfer to a paper towel lined plate. Fill with Creamy Avocado Ranch Sauce, lettuce, tomatoes, and cheddar cheese; serve immediately.

TACO BELL CHALUPA COPYCAT

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.

COPYCAT TACO BELL CHALUPA RECIPE

Steps:

• Prepare any condiments, such as shredded lettuce, shredded cheese, chopped tomatoes, etc. Set aside.
• Add ground beef to a medium or large skillet over medium heat. Cook with the lid on until the meat turns brown. Drain.
• Sprinkle the corn starch over the cooked beef and stir together.
• Add the beef bouillon, water, chili powder, garlic powder, onion powder, sugar, paprika, salt, and cayenned pepper. Simmer over low heat until liquid is reduced and slightly thickened.
• In a separate medium frying pan, add a half inch of vegetable oil and turn the heat to medium-high.
• When the oil is shimmery or rippling, carefully add one pita bread using tongs. Fry for 10-15 seconds. Then carefully flip and fry the other side for 10-15 seconds.
• Using tongs, remove the fried pita bread to a paper towel-lined plate, and immediate fold in half with the tongs. Hold for a few seconds. Then release, and continue frying and folding the other pita bread.
• Serve immediately with the cooked beef and condiments.

TACO BELL CHALUPA RECIPE

Steps:

• In a large mixing bowl, combine ground beef with onion, flour, chili powder, salt, pepper, paprika, cumin, and garlic.
• Heat oil in a large skillet or dutch oven to medium-high heat. Add in the beef mixture. Cook beef mixture, stirring and breaking up chunks often. Cook until no pink is visible. Cover the pan, turn off the heat but keep this warm for later.
• Whisk together the dry ingredients: 2 cups of flour, baking powder, and salt.
• Mix the oil into the flour mixture.
• Gradually stir in 1 cup of milk. Mix in the other ½ cup flour. Knead this soft dough with your hands. If the mixture is too dry, add milk a little at a time. If the dough is too wet, add flour a little at a time. Do not over knead the dough as this will make it tough.
• Flour hands and shape dough into a long cylinder. Cut it into 8 equal parts. On a floured surface, shape each of the 8 pieces into a round circle, about 6 inches across. (I found it easiest to use a rolling pin to achieve this. Use a fork to poke a few holes in each of the disks.
• Place oil (enough to be 1-2 inches deep) in a large skillet. Heat to medium heat.
• Gently place one disk at a time into the hot oil. As you deep fry, the disk will start to puff up and rise to the top, use tongs to flip it over. Once you've flipped it, use the tongs to pull one side of the disk up over the other side. We are folding it into a shell shape.
• Allow this to cook until the bottom is lightly golden, then flip and allow the other side to become golden brown as well.
• As each shell is cooked, remove to a plate lined with paper towel to remove excess oil.
• Now it's time to build chalupas! Fill the shells with the meat mixture and desired taco fixings.