Tacobellchalupacopycat Recipes

CHALUPA SUPREME RECIPE (TACO BELL COPYCAT)

Steps:

• First mix all the dry ingredients (flour, baking powder and salt) together.
• Then Add in oil and mix it in the dough.
• 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 knead the dough, you can use water.
• 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 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 that the chalupa does not puff a lot while frying.
• Oil should not be more than 2 inches deep. Heat oil over medium flame.
• When the oil is ready, slowly slide the rolled-out disc in the oil.
• The disc will rise up on the oil and will puff up slightly.
• With a pair of tongs, pick up the disc and flip it to the other side.
• 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 1 minute till both sides are golden and crunchy.
• 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!

TACO BELL CHALUPA COPYCAT

Steps:

• To make Indian Fry Bread Mix dry ingredients together.
• Cut in shortening; then add milk.
• Shape dough into a long cylinder; cut into 8 equal parts.
• Flour hands, then work the pieces into 6" tortillas.
• Fry in oil until golden brown.
• To Make filling Mix dried onion with water in a small bowl and let stand for five minutes.
• Combine ground beef, flour, chili powder, paprika, and salt.
• Mix well.
• Add onions and water.
• Mix again.
• In a skillet, cook beef mixture until browned.
• Stir often while cooking so no large chunks form; it should be more like a paste.
• Remove from heat and keep warm.
• Build Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order.
• Top with hot sauce or salsa if desired.

COPYCAT TACO BELL NAKED CHICKEN CHALUPA

Steps:

• In the bowl of a blender or food processor combine ingredients for Creamy Avocado Ranch Sauce. Blend until completely smooth. Transfer to a small container, cover and refrigerate until ready to use.
• In the bowl of a food processor combine ingredients for Naked Chicken Chalupa Shell. Process until completely combined and chicken has formed a paste, about three minutes. Transfer mixture to a bowl.
• Line two rimmed baking sheets with parchment, flour liberally.
• Using a 1/3 cup measure lightly sprayed with cooking spray to help, divide chicken mixture into 12 portions, placing each portion on a floured baking sheet. Place both baking sheets in the freezer while you roll out chicken shells.
• Flour a washable cutting board liberally. Transfer one chicken portion to cutting board and flour the top. Using a rolling pin, roll the chicken mixture into a 6-inch circle. If the mixture is too sticky to roll, continue to freeze it for a bit longer. Make sure the rolling pin and the work surface are well floured. Place rolled out chicken rounds back in the freezer, dividing each with parchment.
• In a pie dish or shallow rimmed platter whisk together Wet Ingredients thoroughly.
• In another shallow dish stir together Dry Ingredients.
• In a large heavy bottomed pot or dutch oven, with a deep frying thermometer attached to side, heat oil over medium-high to 340°F.
• Working one at a time, remove a rolled out chicken round from the freezer, dust off excess flour, dip in egg mixture on both sides, then Dry Mixture on both sides.
• Using kitchen twine tie chicken round into "taco" shape. If chicken is too soft after breading, place in freezer again for a few minutes and continue with remaining rounds.
• Before frying make sure to have kitchen scissors and tongs on hand.
• Place Chalupa shells into hot oil one at a time. Fry for 1 1/2 minutes undisturbed. Using tongs, lift Chalupa gently to the surface of the oil. Snip string, and gently remove. Chalupa should now hold it's shape. Continue to fry until golden brown and cooked through another 2 1/2 to 3 minutes. Transfer to a paper towel lined plate. Fill with Creamy Avocado Ranch Sauce, lettuce, tomatoes, and cheddar cheese; serve immediately.

TACO BELL CHALUPA RECIPE

Steps:

• In a large mixing bowl, combine ground beef with onion, flour, chili powder, salt, pepper, paprika, cumin, and garlic.
• Heat oil in a large skillet or dutch oven to medium-high heat. Add in the beef mixture. Cook beef mixture, stirring and breaking up chunks often. Cook until no pink is visible. Cover the pan, turn off the heat but keep this warm for later.
• Whisk together the dry ingredients: 2 cups of flour, baking powder, and salt.
• Mix the oil into the flour mixture.
• Gradually stir in 1 cup of milk. Mix in the other ½ cup flour. Knead this soft dough with your hands. If the mixture is too dry, add milk a little at a time. If the dough is too wet, add flour a little at a time. Do not over knead the dough as this will make it tough.
• Flour hands and shape dough into a long cylinder. Cut it into 8 equal parts. On a floured surface, shape each of the 8 pieces into a round circle, about 6 inches across. (I found it easiest to use a rolling pin to achieve this. Use a fork to poke a few holes in each of the disks.
• Place oil (enough to be 1-2 inches deep) in a large skillet. Heat to medium heat.
• Gently place one disk at a time into the hot oil. As you deep fry, the disk will start to puff up and rise to the top, use tongs to flip it over. Once you've flipped it, use the tongs to pull one side of the disk up over the other side. We are folding it into a shell shape.
• Allow this to cook until the bottom is lightly golden, then flip and allow the other side to become golden brown as well.
• As each shell is cooked, remove to a plate lined with paper towel to remove excess oil.
• Now it's time to build chalupas! Fill the shells with the meat mixture and desired taco fixings.

THE BEST TACO BELL CHALUPAS COPYCAT RECIPE

Steps:

• Making the chalupa shells: Whisk together the flour, baking soda, and salt in a medium mixing basin. Add the vinegar and milk and stir until a rough dough forms. Place the batter on a floured, clean surface. Knead the mixture until it comes together, then split it into 8 equal portions (approximately 75 g each). Add in enough oil to a cast iron pan so that it reaches 1 1/2" up the side. Heat the oil at 325 F or 170 C on medium heat. Flatten each dough ball into a 6-inch circle. Taking one at a time, gently put one of the flattened-out dough portions in the heated oil. Fry for 30 seconds, or until the bottom is golden brown but not quite burnt; otherwise, the sheet will not fold. Turn and form into a taco shell, cooking for 30 seconds more on each side. Drain the fried bread on paper towels. Continue with the rest of the dough. Making the seasoned ground beef: In a small bowl, whisk together the chili powder, cornstarch, paprika, salt, cumin, coriander, and cayenne. Using paper towels, pat the meat dry. Heat the oil in a big cast iron skillet over medium-high heat. Cook, tossing regularly and breaking up the meat with a wooden spoon until the ground beef is browned, approximately six minutes. Stir in the spice blend and 1/3 cup water. Take off the heat after stirring to mix. Filling the Shell: Stuff each chalupa shell halfway with seasoned ground meat. Serve with shredded lettuce, sour cream, cheese, and tomatoes on top. Serve right away with hot sauce on top. Enjoy!