Ingredients Jump to Instructions ↓

  1. Chalupa Shells

  2. 2 1/2 cups unbleached flour

  3. 3 teaspoons baking powder

  4. 1/2 teaspoon salt

  5. 1 tablespoon vegetable shortening

  6. 1 cup milk

  7. oil for deep fat frying

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

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

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

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

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

  13. (turn once). Drain on absorbent paper towels.

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

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

  16. sour cream, or guacamole.

  17. Chalupa Supreme

  18. 1 pound ground beef

  19. 1/4 cup flour

  20. 1 tablespoon chili powder

  21. 1 teaspoon paprika

  22. 1 teaspoon salt

  23. 1 tablespoon dried minced onion

  24. 1/2 cup water

  25. Flat bread (pita will work)

  26. Oil for deep-frying

  27. Sour Cream

  28. Shredded lettuce

  29. Shredded Cheddar/Jack cheese

  30. Diced Tomatoes

  31. Mix dried onion with water in a small bowl and let stand for five

  32. minutes. Combine ground beef, flour, chili powder, paprika, and salt. Mix well. Add onions and water. Mix again. In a skillet, cook

  33. beef mixture until browned. Stir often while cooking so no large

  34. chunks form; it should be more like a paste. Remove from heat and keep warm.

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

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

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


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