Chalupas
The ultimate comfort food, Chalupas are crispy, flavorful, and packed with your favorite toppings. Perfect for a casual dinner or a festive gathering, these easy-to-make treats will satisfy your cravings and impress your guests. Make them tonight for a deliciously interactive meal!
Equipment
- Skillet
- Whisk
- Wooden Spoon
- Cutting Board
- Mixing Bowl
Ingredients
- 3 cups All-purpose flour
- 2 tablespoons Baking powder
- 1 teaspoon Salt
- 2 cups Whole milk warm
- 2 cups Vegetable oil for frying
- 1 pound Ground beef
- ½ White onion finely diced
- 2 tablespoons Taco seasoning
- ¼ cup Water
- Pico de Gallo
- Shredded cheddar cheese
- Diced avocado
- Lettuce
- Sour cream
Instructions
- In the bowl of a stand mixer, add 3 cups all-purpose flour, 2 tablespoons baking powder, and 1 teaspoon salt. Whisk by hand to combine.
- Pour half of the 2 cups whole milk into the bowl, and using a dough hook, mix the dough on medium speed while gradually adding more of the milk until it has all been added.
- Once everything has come together and the dough is smooth, remove it from the mixing bowl and place it in a lightly oiled bowl. Cover and let the dough rest for 45 minutes to an hour.
- When the dough has rested, divide it into 2-inch rounds. Place the rounds on a floured surface and roll them all out about ⅛ to ¼ inch thick.
- Add 2 cups vegetable oil to a skillet and heat it up over medium-high heat. When the oil is ready, begin frying the chalupa wraps one wrap at a time by carefully placing them in the oil and frying for 2-3 minutes per side.
- The wraps should puff up and be a golden brown color. When they are done, remove them from the oil and place them on a paper towel-lined plate to soak up any excess oil.
- Allow the wraps to rest a little before filling.
- Heat a large skillet over medium-high heat. Place 1 pound ground beef into the skillet with ½ white onion finely diced and cook the meat until it is nearly entirely browned, about 5-8 minutes.
- Add in the ¼ cup water and 2 tablespoons taco seasoning, stir to coat all the meat entirely. Continue to cook until the beef has fully cooked and all the water has evaporated.
- Fill the chalupa wraps with a generous serving of meat, Pico de Gallo, Shredded cheddar cheese, Diced avocado, Lettuce, and Sour cream. Serve fresh!
Notes
- Storage: Leftover chalupa shells can be stored in an airtight container for up to three days. Reheat them in the oven for a few minutes to regain their crispiness.
- Freezing: Chalupa shells can be frozen for up to two months. Wrap them tightly before freezing.
- Pairing: Serve with sides like Mexican rice or refried beans to round out the meal.
- Variations: Try different toppings and fillings to customize your chalupas.