HOMEMADE CHALUPAS

HOMEMADE CHALUPAS

Homemade Chalupas

Anyone who knows me knows my love of Taco Bell but I don’t eat it very often because it’s, well, Taco Bell.

In our city we have a fairly famous Taco Bell. It is literally on the beach just south of San Francisco. People come from all over to eat at the beach, enjoy the view, and have some food. The one near us has recently turned into a cantina as well so they serve alcohol as well.

Everyone has their favorite menu items including me. The CrunchWrap Supreme, the Mexican Pizza(before it was taken off the menu) and our family favorite, the Chapula Supreme. I’m not sure how we all got into this but it is something all of us love and order. 

A friend of mine(@creative.caitie) and I decided we would set new goals for each month this year. One of them for January was no take-out/fast food. Not only is it a money saving tactic but also a way to start the year a little bit more healthy. It had been a while since I last had Taco Bell and was craving it like crazy. I’ve made our own CrunchWarp Supremes before but I really wanted a Chalupa. 

So I started researching how to make them. Was it even possible without heading to the store? I found lots of recipes but they all contained lard or other ingredients I didn’t have or didn’t want to use until I found one I thought would work with a bit of tweaking. 

Now, I’ll be honest, these were not Taco Bell quality because I am not a machine that makes everything the same every single time but they were delicious and everyone loved them.

Homemade Chalupas

Course Main Course
Cuisine Mexican

Ingredients

Ingredients:

  • 3 cups flour
  • 1 tablespoon and 1.5 teaspoons baking powder
  • 1 teaspoon salt
  • 2 tablespoons melted butter
  • 1 ¼ cup whole milk
  • Frying oil

Instructions

How To:

  • In a large bowl whisk together all the dry ingredients.
  • Pour the melted butter into the milk and stir to combine.
  • Slowly mix the wet ingredients with the dry. When combined, gently knead the dough in the bowl.
  • Cover the bowl with a tea towel and let the dough rest for 20 minutes.
  • After the dough has rested, divide it into 14 equal pieces. Roll each piece out into a circle about 5-6 inches in diameter.
  • In a pot begin to heat the fry oil until it reaches 375℉.
  • Fry each piece individually. Start with one side for 30-45 seconds. Flip the dough over and gently use tongs to mold the dough into a taco shape and continue to fry.
  • Once golden brown, remove from oil and let the shells rest on a paper towel lined plate.
  • Serve warm with your favorite toppings.