->Chalupas 02 <-

2 1/2 cups unbleached flour

3 teaspoons baking powder

1/2 teaspoon salt

1 tablespoon vegetable shortening

1 cup milk

oil for deep fat frying

To make the chalupa shell, sift together the flour, baking powder,

and salt. Cut in shortening and add milk. Shape dough into a long

cylinder and divide equally into 6 balls. Pat each ball out into 5-inches in diameter

middle so there will be a depression to hold the toppings)

Fry each disc in hot oil until puffed and golden on both sides

(turn once). Drain on absorbent paper towels.

Pile your choice of ground beef, tomatoes, lettuce, onions, peppers,

and cheese. Accompany, if desired, with salsa, sliced black olives,

sour cream, or guacamole.

Chalupa Supreme

1 pound ground beef

1/4 cup flour

1 tablespoon chili powder

1 teaspoon paprika

1 teaspoon salt

1 tablespoon dried minced onion

1/2 cup water

Flat bread (pita will work)

Oil for deep-frying

Sour Cream

Shredded lettuce

Shredded Cheddar/Jack cheese

Diced Tomatoes

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.

Fold the bread along the middle browned line and, with tongs, deep

fry in oil for 30 seconds. Let drain on absorbent towels. Build

Chalupas starting with meat, then sour cream, lettuce, cheese, and tomatoes in that order. Top with hot sauce or salsa if desired.