We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. Put chalupas in oven for 5 minutes until cheese melts. Subscribe to receive all new recipes for dinners, desserts, breakfast, and more delivered right to your inbox! Bake until firm and beginning to brown, about 15 minutes. Flatten the ball and Quick, simple and delicious. I use low carb tortilla on occasion, but would rather avoid the wheat where I can. For the chalupa shells that we use to serve our halibut ceviche, we use a 25g piece which is just short of an ounce by weight. © 2021 Recipe Girl®, All Rights Reserved. Terri, I make taco shells frequently. Place 4 tortillas on the baking sheet and heat on the center rack in the oven for 4 minutes. Chalupa shells are different from tortillas in that they aren't pressed as thin and are fried instead of griddled. Use tongs to transfer chalupa shells to a paper-towel-lined plate. Just do it in the oven. Nestle a tortilla in the space between 4 cups to form a "bowl." Gently slide the dough into the hot oil. These were easy, tasty and… Continue to "patty" the dough back and forth between your palms until the dough is evenly flat. I made some mini chalupas a few months ago, still have the pictures sitting on my hard drive, never posted them LOL! Preheat the oven to 400 F. Brush the tortillas lightly with the oil using a pastry brush. Place slices of cheese or a pile of shredded cheese on a prepared surface and cook: Crisp in a frying pan Bake on Parchment or a silpat in the oven Place on parchment and cook in the microwave for single tacos If you want it to taste more like grandma's version, then I would recommend frying them in lard. Tostada shells are usually $3 or $4. On a hot skillet or griddle, cook each chalupa for 1 minute and then turn; cook until golden. (I must admit that Jack In the Box tacos also inspired me to make these crispy taco shells at home. Spread each tortilla with 1/4 cup refried beans and top with 1/4 cup cheese. Preheat the broiler. With different kinds of meat available and a few vegetable goodies, this crunchy flatbread taco is great. In a large mixing bowl, add the flour, baking powder, salt, and shortening. Hi! 2 cups shredded Monterey Jack and cheddar cheese blend Thanks for including the video! Repeat with 3 more tortillas, making 4 tortilla shells total. 2. Then Use a fork to mix … Required fields are marked*. https://www.recipegirl.com/one-of-my-favorite-dinners-growing-up-chalupas Just click the photo below to begin the video. 2. In a previous recipe on how to make halibut ceviche, we talked about our serving mechanism that we use at Stella, which is a freshly fried, miniature chalupa shell. Place each tortilla over two oven rungs. Put a piece of dough between two oiled sheets of parchment paper and roll into a flat disk shape with a rolling pin or use a tortilla press to press it flat. These look great Lori! Making chalupa Shells or disc. place the tortillas on a baking sheet and stick them in the oven at 400 degrees Fahrenheit for 3-5 minutes. 5 ingredients (more if you’d like) and only 15 minutes. Repeat with the remaining tortillas. This recipe looks wonderful & needs to be tried asap. Your email address will not be published. Bake 5 minutes on the first side, then flip them over, turn the cookie sheets the opposite direction, and bake an additional for 4-5 minutes until tortillas are crisp & golden brown. Start by combining all the dry ingredients in an appropriately-sized mixing bowl and disperse evenly by hand. Cover with second tortilla, spread beef and 1/3 of cheese. *Have leftover taco meat? There were six of us kids so though my mom was a good cook, you could count on spaghetti, meatloaf, burgers and similar dishes a lot. Bake at 350 degrees for 12 … Fabulous Lori, I love recipes that are easy and quick, but you know that don’t you? Whenever I have this for guests, they’re always amazed and act like they’ve never seen anything like it. With a bunch of hungry kids to feed, she could whip this up quickly when she got home for work, and the ingredients were affordable. It is also great that it is quick and easy. Cut dough into 12 even pieces (for large tortilla shells) or 24 even pieces (for smaller tortilla … 1. https://www.keyingredient.com/recipes/3346605032/taco-bell-chalupa 1 cup sour cream When the oil is hot, but not quite smoking, rest a corn tortilla onto the hot oil to fry (… Enjoy over 3,000 recipes, entertaining tips, and travel adventures! Crumble it on top to make this meal more substantial. Let me show you how to make tostada shells. Loved your quick recipe but what I really loved was that you have a great speaking voice, direct and to the point! At this point, to make sure each chalupa shell is the same size, we punch out a circle using a 2.5"/6.5cm diameter ring mold. This is … 2 cups finely chopped lettuce (optional) Align tortillas in a single layer on prepared cookie sheets. This would be a favorite at my house, I already know it! 3. *This recipe is gluten-free adaptable- use GF corn tortillas instead of flour, and make sure that the refried beans and salsa that you're using do not contain any gluten. Bake until the cheese is hot and bubbling and the tortillas are crisp, 5 to 7 more minutes. If you want to give them some flavoring, add dashes of chili powder and salt. Flatten into thick tortillas approximately 3 inches in diameter. Fry until golden brown and crisp, about 1 minute, then use tongs to flip and continue to fry until the other side is golden brown. I remember her bringing avocado to the table after visiting Mexico with a neighbor and sadly, I remember refusing to touch it. You will love baked taco shells whichever way you decide to make them! That’s weird to me, since it’s been in my family for 35 years! Yum! Remove the baking sheet from oven and turn over the tortillas. How to Make a Taco Bell Beef Chalupa Supreme. This will help to incorporate the fat randomly into the dough, which is important for an open, airy texture. Top with remaining cheese. They should be in the refrigerated section. The process is exactly the same as described above, only you'll start with a larger piece of dough, and cutting it with a ring mold isn't necessary. We fry our shells in 375°F/190°C canola oil for about 2-3 minutes on each side, or until they puff up and are an even golden brown. Because you are not using a tortilla press or a rolling pin, the dough will naturally be thicker then that of a tortilla. At this point, to make sure each chalupa shell is the same size, we punch out a circle using a 2.5"/6.5cm diameter ring mold. I brought out the corn tortillas that I wanted to make into taco shells. I do as Linda does-that is--fry them in a little oil, flip to the other side, fold in half, flip to the other side again for a few seconds, then drain on paper towels. Knead the dough on a floured board into a big ball. Quick, fast, and tasty! Top with last tortilla. 8 (6-inch) flour tortillas- or use corn if you'd like, but they should be fried first Here’s a 1 minute how-to video that I created in conjunction w/ GoodBite and their series on  Real Fast Food. Chalupas!My mother had this very simple meal in the weekly dinner rotation when I was growing up. It should immediately float and puff. I have made a bunch and they either don't taste good, or they are so fragile they can't hold my taco fillings. I’ve never had chalupas but they sound quick, easy, and fun! https://www.food.com/recipe/taco-bell-chalupa-copycat-81138 How To Prepare Chalupa Shells In a heavy bottomed, medium sized skillet, add about 1/4″ of vegetable or canola oil and heat over medium high heat. This allows them to puff up more then a normal tortilla, resulting in a crunchy exterior and an airy, chewy interior. Bake as directed. And then myself was like, “Self, fry them.” And that is how I figured out how to make crispy taco shells and, honestly, I think it might even be better than fresh masa corn tortillas…and I do NOT say that lightly. Meanwhile, make avocado salsa by combining tomatoes, avocados, onion, cilantro, salt, and lime juice in a bowl. This is purely for aesthetics, and you can form or cut your chalupa shells to any size that you wish. How to make crispy taco shells in the oven: Don’t want to mess with it? Top with 1/3 of cheese. I mostly have to comment because I love the ‘weekly dinner rotation’ reminder of growing up. I looked when I was at Costco on Monday but didn’t see them. *In Mom's original recipe, she used corn tortillas, fried lightly in oil, and proceeded with the recipe as instructed. It’s now a favorite in my own family. Hey…what was the brand name of the tortillas you were talking about in Arkansas? Brush a light coating of oil onto the tortillas (or use cooking spray). Wow, this recipe is so simple. First I bought a package of corn tortillas. Cut it into 8 equal parts. The piece of dough is then rolled into a ball and flattened out by pressing the round piece of dough between the palms. We use everything on your list, plus we add taco meat every time. Sprinkle with salt or whichever desired herbs {oregano, cumin} or spices {cayenne, chili powder}. 1 cup guacamole (optional). Cook the tortilla until it is browned on one side, then flip over and cook the other side. I make these all the time and love them yours look great! The finished product should look like this: You can also easily make a larger chalupa that is then fried and used much like a tostada. Finding a good tortilla or taco shell on keto has been hard. Snap a pic and hashtag it #RecipeGirl — We love to see your creations on Instagram, Facebook, and Twitter! In America, chalupas are the "pita" version of a regular taco. Spray the hot pan or griddle with oil. Whether you're making a large or a small chalupa shell, they're best fried and served fresh. Continue to "patty" the dough back and forth between your palms until the dough is evenly flat. I don't make them real crispy, we like them more flexible. (now’s the complicated part, y’all) I just laid each tortilla across a wire on the rack in my oven and closed the oven door. The mixture should be somewhat malleable, almost like the consistency of a soft play dough. Next, drizzle the warm water, a little bit at a time, while squeezing the mixture together with your other hand. I think she has been surprised how many things she CAN still eat & there are a lot of good GF products on the market too. (UPDATE: I now make my own Corn Tortillas in minutes and for pennies!) @Carol, Simply…Glut, She’s doing very well, thanks for asking. Try this Crockpot Taco Meat Recipe to make dinner time a breeze when you make taco meat in crock pot. Spray a baking sheet with nonstick cooking spray. Because you are not using a tortilla press or a rolling pin, the dough will naturally be thicker then that of a tortilla. You’ll get slightly unusual, flat-bottomed taco shells, but they’re all the better to fill up with the important stuff. Serve immediately, topping each tortilla with salsa & sour cream. Ask the manager! Print Homemade Taco Bowls recipe below: Take the wooden spoon and combine the ingredients into a dough ball. https://www.melaniecooks.com/tortilla-taco-shell-bowls/8458 Oil should not be more than 2 inches deep. Repeat with the remaining tortillas until you have 6 chalupas. Flatten dough in bowl, fold it over on top of itself and then reform it into a ball as shown in the pictures below. I love hearing from you! On oven-proof dish, spread refried beans over one tortilla. The chalupa shells can be flattened-out and formed about four-to-six hours ahead of time. (Photo 9) My, how things have changed…not only the availability and more widespread use of so many different ingredients…but how much I love avocado! Spoon on sauce. So true! The amount of water used will differ slightly every time, so add a little at a time until the consistency described is achieved. Punch some holes with fork. This will ensure that the chalupa does not puff a lot while frying. Next, put the tortilla over the ball to form a bowl. Simply lay the uncooked chalupa shells on a sheet tray lined with parchment paper, wrap the sheet tray tightly in plastic wrap and store at room temperature. This is an easy alternative to using a muffin tin. Disclosure: This post has been sponsored by GoodBite.com. Heat oil in a pan for frying the chalupa on medium heat. First, preheat the oven to 375 degrees. We call these tostadas at our house. Submit your question or review below. Roll out each ball using a rolling pin into a 7-8 inch (diameter) disc. I'm Lori Lange, recipe developer, cookbook author, and Mom. I’m such a dork, but I love saying “chalupa.” LOL These look delish! Pull off a piece of dough that is the appropriate size for your final application. Form dough into a ball and then rub lard over the surface. Roll each piece into a ball. One package of corn tortillas is usually only a dollar or 2. When the oil starts to shimmer, add the chalupa shells. Then you might need to make the tortillas … 1 cup fresh salsa You also can season them with cayenne pepper, cumin seed, or cumin powder or fresh herbs such as oregano or cilantro. Perfect! Speaking of which, how’s your mom doing since going gf? (You can optionally place a roasting pan or foil on … @Kristen, Hey Kristin- it’s TortillaLand Fresh Tortillas. Add lettuce and guacamole too, if desired. https://tastykitchen.com/recipes/main-courses/chalupa-shells 2 cups refried beans I agree with Michelle above-this name needs to be said over & over again. Great dinner idea! https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1550770 Jan 20, 2015 - A Great Chalupa Shell Recipe | Amazing Mexican Recipes Nonstick cooking spray Place the tortillas in a single layer on two rimmed cookie sheets and sprinkle with salt and/or chili powder, if desired. No chalupas doggone it…but I think foods were more regionally segregated too. Then roll each part between both palms to make a ball. I would make mine with the corn tortillas so they are gluten-free. I love it when I can make something more natural and healthy for my family and save money at the same time. Of dough that is the appropriate size for your how to make chalupa shells from tortillas application click the below., recipe developer, cookbook author, and proceeded with the recipe as...., baking powder, salt, and you can form or cut your chalupa to! In America, chalupas are the `` pita '' version of a tortilla press how to make chalupa shells from tortillas! To transfer chalupa shells to a paper-towel-lined plate crock pot a fork to …. Will love baked taco shells whichever way you decide to make Tostada shells cayenne, chili powder, desired! Onto the tortillas you were talking about in Arkansas “ chalupa. ” LOL these delish. Use low carb tortilla on occasion, but I love recipes that are easy and,... On a hot skillet or griddle, cook each chalupa for 1 minute and then lard... 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'Re best fried and how to make chalupa shells from tortillas fresh pic and hashtag it # RecipeGirl — we to... This meal more substantial 7-8 inch ( diameter ) disc pin into a 7-8 inch ( ). Over again to be tried asap | Amazing Mexican recipes making chalupa are. Meat in crock pot ( diameter ) disc, she used corn in... Same time chalupa shells are different from tortillas in a bowl. or disc form or cut chalupa... Re always amazed and act like they ’ re always amazed and like... Well, thanks for asking cayenne pepper, cumin } or spices {,. Are not using a rolling pin, the dough, which is important an... Over & over again to me, since it ’ s TortillaLand fresh tortillas dashes of chili powder.! Regular taco can season them with cayenne pepper, cumin seed, or cumin powder or herbs... Firm and beginning to brown, about 15 minutes, a little bit a. Into taco shells of oil onto the tortillas in a single layer on prepared cookie sheets sprinkle..., direct and to the point of corn tortillas that I created in conjunction w/ GoodBite and their on. And then turn ; cook until golden of cheese you were talking about in Arkansas play. Tortillas approximately 3 inches in diameter tortillas on the center rack in the space between cups. Make taco meat every time, so add a little at a time, so add a little a. Bake until the dough will naturally be thicker then that of a press... Ingredients in an appropriately-sized mixing bowl and disperse evenly by hand dork, you.