Recipe Archives->Mexican->Chalupas 02

Chalupa Shells

2 1/2 cups unbleached flour
3 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon vegetable shortening
1 cup milk
oil for deep fat frying

To make the chalupa shell, sift together the flour, baking powder,
and salt. Cut in shortening and add milk. Shape dough into a long
cylinder and divide equally into 6 balls. Pat each ball out into
a circle 5-inches in diameter (make the circles thinner in the
middle so there will be a depression to hold the toppings)

Fry each disc in hot oil until puffed and golden on both sides
(turn once).  Drain on absorbent paper towels.

Pile your choice of ground beef, tomatoes, lettuce, onions, peppers,
and cheese.  Accompany, if desired, with salsa, sliced black olives,
sour cream, or guacamole.


Chalupa Supreme

1 pound ground beef
1/4 cup flour
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon salt
1 tablespoon dried minced onion
1/2 cup water
Flat bread (pita will work)
Oil for deep-frying
Sour Cream
Shredded lettuce
Shredded Cheddar/Jack cheese
Diced Tomatoes

Mix dried onion with water in a small bowl and let stand for five
minutes.  Combine ground beef, flour, chili powder, paprika, and
salt. Mix well. Add onions and water. Mix again. In a skillet, cook
beef mixture until browned. Stir often while cooking so no large
chunks form; it should be more like a paste.  Remove from heat and
keep warm.

Fold the bread along the middle browned line and, with tongs, deep
fry in oil for 30 seconds. Let drain on absorbent towels. Build
Chalupas starting with meat, then sour cream, lettuce, cheese, and
tomatoes in that order. Top with hot sauce or salsa if desired.

Printable version: chalupas02.txt.