Chalupas
These tender chalupa shells are deep fried for a delightfully crispy crunch. Fill with your favorites and enjoy!
Chalupas
Step 1: prepare meat or bean filling
Make a batch of one or more of the following:
Step 2: dough
To a large mixing bowl, add:
1 1/4 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
Sift together, stir in:
2 tsp oil
1/2 cup warmed milk (90-100F)
Clean spoon and begin to knead, adding only if needed:
1 Tbsp increments milk
Knead for 1-2 minutes.
Divide into 4 equal portions. Place dough balls in a single layer and cover tightly. Let rest.
Step 3: preheat frying oil
Note: It will take approximately 10 minutes for the oil to properly heat to 350F.
Select one:
Deep fryer
If you have a basket, set it aside — you will not need it
Fill with oil to the fryer-specified level
Turn on fryer and set temperature to ~350F
Deep pot on stovetop
Place a deep pot on the stovetop
Add ~2” of oil to the pot
Turn heat to medium
Step 4: deep fry
While oil heats, roll each ball into a flat disk*. Pierce all over with a fork.
Deep fry for 1 minute:
Place the flattened disk in the hot oil, frying for 30 seconds
Flip and, using tongs, fold the disk in half with the cooked side inside
Hold the fold using tongs and a heat-safe spoon between the layers
Fry until golden
Use tongs to transfer from hot oil to a cooling rack
Step 5: fill & serve
Immediately dress:
Meat (Step 1)
Refried beans
Sour cream
Tomatoes, diced
Onions (optional)
Lettuce, shredded
Fold and serve immediately.
Brenda’s tips:
Serving size: 4 chalupa shells
* To roll out chalupas, flatten rested dough ball with fingers and place between two square pieces of plastic wrap. Use a rolling pin to press dough into an even circle. Rolling chalupas is similar to rolling out pie crust.
Window to B’s kitchen . . .
