Description
This Copycat Taco Bell Chalupa Supreme recipe recreates the iconic chalupa shell with a crispy, golden fried dough filled with seasoned taco meat, shredded cheese, lettuce, sour cream, and taco sauce. Perfect for a fun homemade twist on a fast-food favorite, it combines a tender yet crisp shell with flavorful toppings in just 25 minutes.
Ingredients
Chalupa Shells
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon table salt
- 1 cup whole milk, warmed
- 1 tablespoon melted butter
- Canola oil for frying (about 2 inches deep)
Fillings
- Seasoned taco meat (your favorite recipe, enough for 8 chalupas)
- Shredded cheddar cheese (about 1 cup)
- Chopped lettuce (about 1 cup)
- Sour cream (about 1/2 cup)
- Taco sauce (to taste)
Instructions
- Heat oil: Pour about 2 inches of canola oil into a large pot and heat it over medium heat until hot but not smoking, ready for frying the chalupa shells.
- Mix dry ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and table salt, ensuring they are thoroughly mixed.
- Add wet ingredients: Stir in the warmed whole milk and melted butter into the dry ingredients, mixing with a fork until a shaggy dough forms.
- Knead dough: Turn the dough out onto a lightly floured surface. Knead it gently for about a minute until mostly smooth; the dough should feel tacky but not stick to your hands.
- Divide dough: Cut the dough into 8 equal pieces and roll each piece into a ball to prepare for rolling out.
- Roll out shells: Using a rolling pin, gently roll each dough ball into a 6-inch wide circle, about 1/8 inch thick. Shake off any excess flour.
- Start frying shells: Carefully add one dough circle into the hot canola oil. Let it cook for about 5 seconds on each side to set the shape.
- Fold and fry: Using tongs, gently fold the dough in half and hold one half submerged in oil for 1-2 minutes, then flip and hold the other half in the oil for another 1-2 minutes until golden brown and crisp.
- Drain and shape: Remove the fried shell with tongs and allow excess oil to drip off. Hang the hot chalupa shell over the handle of a wooden spoon placed over a bowl to maintain its classic folded shape while you cook the remaining shells.
- Repeat frying: Continue frying the remaining dough circles, adjusting heat as necessary so that each chalupa cooks approximately 1 minute per side and doesn’t burn.
- Assemble chalupas: Fill each shaped chalupa shell with a generous portion of seasoned taco meat, shredded cheddar, chopped lettuce, sour cream, and a drizzle of taco sauce as desired.
- Serve: Serve immediately to enjoy the delicious combination of crispy shell and fresh fillings.
Notes
- Ensure the oil temperature is medium heat so the chalupa shells cook thoroughly without burning.
- Use a wooden spoon handle to help keep the chalupa shape as the shells cool slightly.
- You can customize toppings—try diced tomatoes, sliced jalapeños, or guacamole for variation.
- Make sure the milk is warmed to help the dough come together smoothly.
- Adjust frying time slightly based on your stove and pot size to avoid undercooked or overly greasy shells.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican-American
