Description
Learn how to make delicious Taco Bell Chalupas at home with our easy recipe. Crispy fried dough filled with flavorful toppings for a satisfying meal.
Ingredients
- 21/2 cup (2520 ml) s all-purpose flour, additional as needed
- 1 tablespoon (15 ml) baking soda
- 1/2 teaspoon (3 ml) kosher salt
- 1 teaspoon (5 ml) white vinegar
- 1 cup (240 ml) whole milk
- Vegetable oil, as needed, for frying
- 1 teaspoon (5 ml) chili powder
- 1 teaspoon (5 ml) cornstarch
- 1/2 teaspoon (3 ml) paprika
- 1/2 teaspoon (3 ml) kosher salt
- 1/4 teaspoon (1 ml) cumin
- 1/4 teaspoon (1 ml) coriander
- 1/4 teaspoon (1 ml) cayenne
- 1 tablespoon (15 ml) vegetable oil
- 1 pound (454 g) 85/15 ground beef
- 1 cup (240 ml) shredded iceberg lettuce
- 1/4 cup (60 ml) sour cream
- 1 medium Roma tomatoes, cored and diced
- 1/2 cup (120 ml) grated Colby Jack cheese
- Hot sauce, as needed
Instructions
- In a medium bowl, blend the flour, baking soda, and salt together using a whisk. Gradually mix in the vinegar and milk until a rough dough forms.
- Transfer the dough to a lightly floured, clean surface. Knead until it becomes cohesive, then separate into 8 equal portions (approximately 75g each).
- Pour enough oil into a cast iron skillet to reach a height of 1½ inches. Heat the oil over medium heat until it reaches 325ºF (170ºC).
- Flatten each dough portion into a circle about 6 inches in diameter.
- One at a time, gently place each dough circle into the hot oil. Cook until the bottom is golden but not overly crispy, approximately 30 seconds.
- Using tongs, flip and shape the dough into a taco shell, frying each side for another 30 seconds.
- Transfer the cooked shells to paper towels to remove excess oil. Repeat with the remaining dough portions.
- In a small bowl, combine the chili powder, cornstarch, paprika, salt, cumin, coriander, and cayenne, then set aside.
- Use paper towels to dry the beef. In a large cast iron skillet over medium heat, warm the oil. Add the beef and cook, breaking it apart with a wooden spoon, until browned, about 6 minutes.
- Mix in the spice blend and ⅓ cup of water. Stir to combine, then remove from the heat.
- Spoon some seasoned beef into each chalupa shell. Add layers of shredded lettuce, sour cream, cheese, and diced tomatoes. Drizzle with hot sauce and serve right away.
Notes
- Ensure the beef is patted dry with paper towels before cooking to prevent excess moisture.
- Be cautious when shaping the dough into taco shells to avoid burning yourself with the hot oil.
- Personalize the toppings to your liking, such as adding avocado, salsa, or jalapeños for added flavor.
