Mexican Chalupas Tacos Recipes

CHALUPA SUPREME RECIPE (TACO BELL COPYCAT)

Steps:

• First mix all the dry ingredients (flour, baking powder and salt) together.
• Then Add in oil and mix it in the dough.
• Knead the dough using milk. Add 3/4 cup milk at one go. Add the remaining 1/4 cup as required.
• If you need a little more liquid to knead the dough, you can use water.
• Keep kneading till it all comes together and dough feels soft
• Cut it into 8 equal parts.
• Then roll each part between both palms to make a ball. Roll out each ball using a rolling pin into a 7-8 inch (diameter) disc.
• Punch some holes with fork. This will ensure that the chalupa does not puff a lot while frying.
• Oil should not be more than 2 inches deep. Heat oil over medium flame.
• When the oil is ready, slowly slide the rolled-out disc in the oil.
• The disc will rise up on the oil and will puff up slightly.
• With a pair of tongs, pick up the disc and flip it to the other side.
• Immediately, pinch up a side of the disc with tongs and gently fold it in half. Cook this half side for 30 seconds .
• Flip and cook the other half for another 1 minute till both sides are golden and crunchy.
• To serve chalupas place a piece of fried bread on a plate and top withthe refried beans, guacamole, pica de Gallo , chopped lettuce , cheese , olives and sour cream or any other desired toppings.
• Eat and enjoy!

MEXICAN CHALUPAS TACOS

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!