Step 1

Add the flour, baking soda and salt to a medium mixing bowl, whisking to combine. Stir in the vinegar and milk until a shaggy ball forms.

Step 2

Turn out onto a lightly floured, clean work surface. Knead until the dough comes together then divide into 8 equal pieces (about 75g each).

Step 3

Fill a cast iron pan with enough oil to reach 1½” up the side. Heat oil over medium heat to 325ºF (170ºC).

Step 4

Roll each ball of dough out into a 6” circle.

Step 5

Working one at a time, slowly and carefully add one of the pieces of rolled out dough to the hot oil. Fry until the underside is golden brown but not too crispy or else the wrapper will not fold, about 30 seconds.

Step 6

Flip and fold into a taco shell, frying for an additional 30 seconds on each side.

Step 7

Remove the fried bread to paper towels to drain. Repeat with the remaining dough.

Step 8

Mix the chili powder, cornstarch, paprika, salt, cumin, coriander, and cayenne in a small bowl and set aside.

Step 9

Pat the beef dry with paper towels. Heat a large cast iron skillet over medium heat, add the oil and heat through. Add the ground beef and cook, stirring occasionally and using a wooden spoon to break up the meat, until the beef is browned, about 6 minutes.

Step 10

Add the seasoning mixture as well as ⅓ cup water. Stir to combine and remove from heat.

Step 11

Fill each chalupa shell with a few scoops of the seasoned ground beef. Top with the shredded lettuce, sour cream, cheese, and tomatoes. Top with hot sauce and serve immediately.