Chalupa Recipes Mexican Cooking

Homemade Mexican Chalupas Recipe Brown Sugar Food Blog

WebJul 17, 2018 · Use a fork to mix the ingredients together. Pour the milk into the dry ingredients. Use a wooden spoon to mix ingredients in with the milk to form a ball of …

1. Heat the oil in a heavy duty shallow skillet such as a cast iron skillet.
2. In a large mixing bowl, add the flour, baking powder, salt, and shortening. Use a fork to mix the ingredients together. Pour the milk into the dry ingredients. Use a wooden spoon to mix ingredients in with the milk to form a ball of dough.
3. Turn dough onto a floured surface and roll until smooth. Mold the dough into a loaf about 8 inches. Divide the dough in half, then into fourths. See the picture above. Roll each individual section into a ball and roll out the small ball of dough into a round circle about 4-5 inches wide.
4. Use tong and carefully dip half of the chalupa dough into the hot oil. Once that half of the dough has begun to fry up but not quite brown, flip the chalupa bread with the other half of the dough frying in the oil. This is if you want to try to have the chalupas have the dip on the bottom for your fillings. If it doesn’t matter to you, just fry on both sides for 2 minutes until golden brown and remove from oil onto cooling rack lined with paper towels.

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Copycat Taco Bell Chalupa Recipe The Novice Chef

WebApr 2, 2024 · Chalupa Shells. In a bowl, whisk to combine the flour, baking powder, and salt. Then pour in the butter and milk and use your hands to …

Rating: 5/5(2)

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Authentic Mexican Chalupas Garlic & Zest

WebMay 30, 2019 · Spoon 2 tablespoons of salsa into the center of the tortilla and gently spread it around, but not quite to the edge. Continue to cook …

Rating: 4.8/5(36)
1. In a heavy bottomed medium skillet (that a whole flat tortilla can fit into) add about 1/4" of canola oil. Set over a medium to medium high heat. When the oil is hot, but not smoking, rest a tortilla on the oil (it will float- like a boat) and let it cook for about a minute, until bubbling. Spoon 2 tablespoons of salsa into the center of the tortilla and gently spread it around, but not quite to the edge. Continue to cook for 2-3 minutes or until the tortilla edges and bottom are crisp. It's ok, if a little hot oil touches the salsa.
2. Transfer the chalupa to a tray lined with paper towels to drain. Continue in this method with the rest of the tortillas.
3. Divide the chicken or pork and queso fresco over the chalupas. Garnish with cilantro and extra salsa verde if desired.

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