Ever since I successfully duplicated the Mexican pizzas from Taco Bell, I’ve been on a mission to duplicate some of our other favorites. Right at the top of that list is the chalupas. My husband and I love those crispy and chewy shells.
So when my oldest daughter suggested we have a taco night, I decided to go for it and see if I could duplicate those shells.
Mine turned out a little thicker than what you get at Taco Bell but the flavor was definitely the same. We loved them! (Sorry for the poor quality of these pictures. I couldn’t find any good lighting.)
- 4 c. flour
- 1 1/2 t. salt
- 2 t. baking powder
- 1/2 c. evaporated milk
- 1 c. water
- 3 t. oil
- Additional oil for frying
1. In a large bowl, combine the flour, salt and baking powder. Add the evaporated milk, water and 3 t. oil. Stir until combined then form into a ball with hands. Knead for 2 minutes and let rest at least 15 minutes. You can make this ahead of time and then leave the dough in the refrigerator until dinner time. Just let it come to room temperature before rolling.
2. Divide dough into 8-10 pieces and roll out into circles the size of taco-sized tortillas. While rolling out the dough, heat an inch of oil in a small skillet.
3. Add the dough to the hot oil one at a time. Cook until brown and crispy, about 3 minutes per side. Fill with desired taco fillings and enjoy.
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