Taco Bell Chalupa
Ditch the drive-thru and make these at home! With a few simple ingredients, you can recreate that iconic, puffy fried shell for the ultimate homemade chalupa.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 1x
- Category: Main Course
- Cuisine: American, Tex-Mex
Ingredients
Scale
For the Chalupa Shells:
- 2 ½ cups all-purpose flour
- 1 Tbsp baking powder
- ½ tsp table salt
- 1 cup whole milk, warmed
- 1 Tbsp melted butter
- Canola oil for frying (or other neutral oil)
For the Filling:
- Taco meat (ground beef or chicken)
- Shredded cheese
- Chopped lettuce
- Sour cream
- Taco sauce
Instructions
- Make the Dough: In a medium bowl, whisk together the flour, baking powder, and salt. Make a well in the center and pour in the warm milk and melted butter. Stir with a fork until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for about a minute until mostly smooth.
- Roll the Dough: Divide the dough into 8 equal pieces and roll each into a ball. Use a rolling pin to flatten each ball into a 6-inch circle, about ⅛-inch thick. Shake off any excess flour.
- Fry the Shells: Heat 2 inches of oil in a large pot over medium heat. Fry one dough circle at a time. After about 5 seconds, use tongs to gently fold the dough in half. Hold one side down and fry for 1-2 minutes until golden brown. Flip and fry the other side for another minute or two. The total frying time should be 3-4 minutes per shell.
- Shape & Fill: Immediately after frying, hang the shell over a wooden spoon handle to help it hold its shape as it cools. Fill with taco meat, lettuce, cheese, sour cream, and taco sauce. Serve warm and enjoy!
Notes
- Serving Suggestions: These chalupas are best right out of the fryer. Serve with sides like Mexican rice, refried beans, or guacamole and chips.
- Tips & Tricks:
- Warming the milk is crucial for a pliable dough and a good puff!
- Watch the oil temp. If the shells brown too fast, it’s too hot. If they get greasy, it’s not hot enough.
- The dough is very forgiving, so don’t be afraid to work with it!
- Storage & Reheating: Store leftover shells in an airtight container at room temp for up to two days. Do not store them with fillings. To reheat, warm in a toaster oven or air fryer at 350°F (175°C) for 3-5 minutes to restore their crispiness.
Find it online: https://new.projuktigeek.com/taco-bell-chalupa/