Step 1

Heat about 2 inches of canola oil in a large pot over medium heat.

Step 2

Combine flour, baking powder, and salt together in a medium mixing bowl.

Step 3

Stir in milk and melted butter.

Step 4

Combine with a fork until a shaggy dough forms. Turn out dough onto a lightly floured surface and knead for a minute or so until the dough becomes mostly smooth. The dough should feel tacky but it shouldn't stick to your hands.

Step 5

Cut dough into 8 equal size pieces. Roll each into a ball.

Step 6

Use a rolling pin to gently roll out each dough ball into a circle about 6 inches wide and 1/8 of an inch thick.

Step 7

Gently shake excess flour off. Add dough to the pot of oil, cooking one shell at a time. Let it cook on each side for about 5 seconds, then use a tongs to gently fold it in half.

Step 8

Use the tongs to hold one half of the chalupa in the oil, cooking it for about 1-2 minutes. Then use tongs to hold the other half of the chalupa in the oil, cooking it for another minute or two.

Step 9

Once it's a golden brown color, use tongs to gently remove the shell from the oil and let the excess oil drip off.

Step 10

Hang a wooden spoon over the center of a medium bowl. Place the cooked chalupa shell over the handle of the spoon to help form its shape as you cook the next chalupa shell.

Step 11

Then transfer to a paper towel-lined plate and continue cooking the remaining shells.

Step 12

You may need to turn the heat down a bit as you cook. If the shells cook faster than 1 minute per side, turn the heat down.

Step 13

Fill chalupa shells with the best taco meat recipe, shredded lettuce, shredded cheddar, sour cream, and diced tomatoes. Enjoy!