chalupa

Do you love Taco Bell&#039;s Chalupa? Then you surely going to love this recipe!

Homemade Chalupa

flour

baking powder

salt (or

butter

milk (preferably full fat)

black beans

lettuce

tomatoes

sour cream

queso sauce

cheese

In a bowl, take flour, baking powder, salt, and butter. Mix them well. Now add milk and bring everything together and knead a soft dough. Cover it and keep it aside for 15 to 20 minutes.

Once the dough is rested, divide it into 15 equal balls. Take one dough ball, roll it out to a 5-inch circle. Prick the rolled dough a few times with a fork.

Heat oil in a pan on a medium heat. Gently slide the dough into the hot oil. It should immediately float and puff. Let the dough fry for 30 seconds on side one. Use tongs to flip the dough over and gently fold the dough in half (like a taco shell). Hold the dough in that shape as it fries for 30 seconds. Roll the shell over to cook evenly. It should be done after about 2 minutes of frying. Remove the shell and let it drain on a paper towel. When it’s fried, it should hold it’s shell shape. Repeat with all the shells.

Chalupa Bread

Once the shell has drained, fill them with black beans, sour cream, queso sauce, lettuce, tomatoes, and grated cheese. Serve with your favorite hot sauce.

Add Toppings (Of your choice)

Do you love Taco Bell's Chalupa? Then you surely going to love this recipe.

The pillow-y, soft from the center, lightly crisp and golden exterior of taco shaped Indian fry bread, generously topped with beans, cheese, sauce, lettuce, and sour cream, this homemade Chalupa recipe is the perfect combination of taste and texture!

Each bite is heavenly good and feels like a party in your mouth. You are going to love this, I guarantee it!!

Chalupa supreme is one of the best dishes on Taco Bell’s menu! Now you can have them on your dinner menu.

You can make chalupa bread flat and round like tostada or fold and fry them like a taco that is totally up to you.

They taste so much better when you make them yourself.

Toppings -

Best of all you can fill the chalupas with whatever you like.

It is easy to customize and allows you to be as versatile as you want.

If you like loads of cheese, just add.

Hate cheese? No problem, just leave it out.

You can do that with any of the ingredients.

Just try and experiment and find your favorite toppings.

Notes, pro-tips, and quick FAQs.
If you have self-rising flour in your kitchen cabinet you need even fewer ingredients and can then omit the flour, baking powder, and salt.
Fry the bread on medium heat.
If you are not able to fold them in taco shape, just roll them into a circle, fry them and pile the toppings.
You can add roasted cumin seeds powder while kneading the dough to make it more flavorful.
Baking powder is essential in this recipe. You cannot skip or substitute for anything.
If you don't have time to make the chalupa bread from scratch, you may use pita bread too. Take the pita bread, apply some oil or butter and fry it from one side, flip it, fold it like a taco shell, and cook it from both sides until golden in color.
The leftover chalupa bread stays fresh for a week in the refrigerator. Whenever you are ready to eat, take out from the fridge and reheat in the oven at 200 degrees F. for about 5 minutes or until heated through.
You can also refrigerate the dough for up to a week and use it later.
This tastes best when the bread is hot.
I have used Pepper jack cheese, but you may use your choice of cheese.
Can we use Whole wheat flour?

Yes, you may use 100% whole wheat flour or use 50% whole wheat and 50% all-purpose flour for a good result.

Difference between a chalupa and Navajo taco

If you aren’t familiar with chalupas, you may have heard of them by another name: Navajo tacos or Indian fry bread.

All are similar. The only teensy difference being that we don’t try to shape the dough into a ‘taco’ in a Navajo taco. Just roll them into a circle and fry them. Then pile them high with your favorite toppings and Navajo tacos are ready.

Detailed Recipe 
https://www.cookingcarnival.com/homemade-chalupa/

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Chalupa recipe (Taco Bell copycat)

Crispy and soft, these shells are a perfect mixture of textures. And best of all, you can stuff them with lots of different toppings so that everyone can make their own perfect chalupa without leaving the table. 

Chalupa Supreme Recipe (Taco Bell Copycat)

all-purpose flour

tbsp. baking powder

Salt

tbsp. oil

milk

For Garnish

Lettuce

chopped cilantro

refried beans

guacamole

black olives

cheese tex mix blend

Pico de Gallo

First mix all the dry ingredients (flour, baking...

First mix all the dry ingredients (flour, baking powder and salt) together.

Then Add in oil and mix it in...

Knead the dough using milk. Add 3/4 cup...

Knead the dough using milk. Add 3/4 cup milk at one go. Add the remaining 1/4 cup as required.

If you need a little more liquid to...

If you need a little more liquid to knead the dough, you can use water.

Keep kneading till it all comes together and...

Keep kneading till it all comes together and dough feels soft

Cut it into 8 equal parts.

Then roll each part between both palms to...

Then roll each part between both palms to make a ball. Roll out each ball using a rolling pin into a 7-8 inch (diameter) disc.

Punch some holes with fork. This will ensure...

Punch some holes with fork. This will ensure that the chalupa does not puff a lot while frying.

Oil should not be more than 2 inches...

Oil should not be more than 2 inches deep. Heat oil over medium flame.

When the oil is ready, slowly slide the rolled-out...

When the oil is ready, slowly slide the rolled-out disc in the oil.

The disc will rise up on the oil...

The disc will rise up on the oil and will puff up slightly. 

With a pair of tongs, pick up the...

With a pair of tongs, pick up the disc and flip it to the other side.

Immediately, pinch up a side of the disc...

Immediately, pinch up a side of the disc with tongs and gently fold it in half. Cook this half side for 30 seconds .

Flip and cook the other half for another...

Flip and cook the other half for another 1 minute till both sides are golden and crunchy.

To serve chalupas place a piece of fried bread...

To serve chalupas place a piece of fried bread on a plate and top withthe refried beans, guacamole, pica de Gallo , chopped lettuce , cheese , olives and sour cream or any other desired toppings.

Eat and enjoy!

https://mediavine-res.cloudinary.com/video/upload/n4edvatow4wlnyocrdm6.mp4

These copycat Taco Bell Chalupa Supremes / Indian Bread are incredibly easy to make and taste even more delicious than the restaurant version. Crispy and soft, these shells are a perfect mixture of textures. And best of all, you can stuff them with lots of different toppings so that everyone can make their own perfect chalupa without leaving the table. It’s the perfect recipe to make to satisfy the family’s takeout cravings anytime!

Copycat Taco Bell Chalupa Supreme

I’m sharing a copycat recipe of the famous Taco Bell Chalupa supreme (the best thing on the menu) that you can easily make at home.

Taco Bell Chalupa Recipe

all-purpose flour, (additional as needed)

baking soda

salt

white vinegar

Vegetable oil, (as needed, for frying)

chili powder

cornstarch

paprika

cumin

coriander

cayenne

vegetable oil

beef

iceberg lettuce

Roma tomatoes, (cored and diced)

Colby Jack cheese

Hot sauce, (as needed)

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.

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

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

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

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.

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

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

For the chalupa shells:

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

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.

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

For the spiced ground beef:

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.

For assembly:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1643843222/sbcvotzteuxypfvwbsba.mp4

How to Make Chalupas

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