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As a kid who couldn't get enough Taco Bell, I've finally figured out how to whip up those amazing chalupas in my own kitchen. When that dough hits the oil and transforms into a puffy golden delight, you'll feel like you've mastered something special. These DIY chalupas deliver all the satisfying crunch we crave plus the bonus of fresher ingredients.
Tastier Than Fast Food
We used to make weekly Taco Bell runs until these homemade versions won us over. Now the family crowds into the kitchen, talking and giggling while we craft shells and load up toppings. And the greatest thing? We can add tons of cheese without anyone giving us side-eye.
What You Need
- All-Purpose Flour: 2 cups to create your shells.
- Baking Powder: 1 teaspoon for fluffiness.
- Shortening: 2 tablespoons to nail the right feel.
- Ground Beef: 1 pound lean works best.
- Taco Seasoning: 2 tablespoons for that kick.
- Fresh Toppings: Lettuce tomatoes cheese to finish it off.
- Frying Oil: Just enough for that perfect crunch.
- Cilantro: A handful for the herb lovers.
- Basics: Milk and salt for your base.
Let's Make Magic
- Start with the Dough
- Combine flour baking powder salt and shortening. Pour milk gradually until everything comes together nicely.
- Shape Those Shells
- Flatten each portion into a nice circle around 6 inches across.
- Frying Time
- Heat your oil and watch in awe as each piece puffs up beautifully.
- Season the Meat
- Cook your beef until no pink shows, pour off the fat then mix in your spices.
- Build Your Dream
- Start with meat then pile on all your favorites for a mouthwatering treat.
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Make It Your Own
My boy can't get enough cheese sauce while my girl loads up on guacamole. We switch to turkey sometimes for a healthier meal but we never compromise on those crunchy shells.
Kitchen Secrets
Getting the oil just the right heat is key. Too hot and they'll turn black too cold and they'll soak up grease. Watch and sniff carefully and you'll know when it's spot on.
Keep Them Fresh
They taste best right away but don't toss the extras. Stick them in a sealed container and warm them up in your air fryer to get that satisfying crunch back.
Perfect Partners
They go great with a scoop of Mexican rice or a side of beans. Top it off with cold horchata or tangy limeade just like you'd get at your neighborhood taco joint.
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Lighter But Still Delicious
When we're watching what we eat we switch to olive oil in the mix and pack in the veggies. Ground turkey fits in beautifully and throwing on some avocado makes everything taste better.
Mix Up The Magic
Sometimes we get creative with smoky chicken or zesty beans instead of beef. Add a bit of crumbly queso fresco on top and you'll take these babies to a whole new level.
Party Perfect
A make-your-own chalupa station is a hit with guests. Everyone enjoys crafting their dream combo and you'll hear plenty of wows when those puffy shells come out hot from the oil.
Home Cooking Magic
Creating these from scratch brings warmth and wonderful aromas to our home. You won't find any weird additives here just simple tasty fun that gets everyone running to the table ready to eat.
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Common Questions
- → Why fold shell during frying?
- Makes the classic chalupa boat form that nicely cups all your fillings.
- → How big should I make the dough?
- Stretch to about 5-6 inches across for the right thickness and size.
- → What's the right oil temp?
- 350°F works best for good puffing and golden color without burning.
- → Can I prep shells beforehand?
- They're tastiest fresh and hot. You can warm them up quickly in the oven if needed.
- → Why isn't my dough sticking together?
- Slowly add milk, just a teaspoon more at a time, until it comes together but stays dry.