Taco Bell's Chalupa Shells
This recipe will make the chalupa shells. They are the same as the Gordita shells but you have to cook them differently.
Ingredients
- 2 1/4 cups AP Flour
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 2 tbsp Vegetable Shortening Crisco
- 1 cup Whole Milk
Instructions
- Mix the dry ingredients together in a large bowl
- Add the Crisco and work it into the flour mixture very well. It should all buy disappear when you have it worked in enough
- Make a well in the middle of the flour and add the milk to the bowl.
- Work in flour from the sides until it is all fully combined.
- Cover the bowl and set aside for about 20 minutes
- Remove the dough ball to a clean counter. Add a little flour if needed to keep it from sticking to the
- Knead the dough ball for about 2 minutes working back and forth with the heal of your hand to smash the dough ball.
- Divide the dough ball in half with a knife and then each peice in half again until you have eight equal size pieces
- Roll each piece into a tight ball and cover with a damp towel on your counter
- Use a rolling pin and roll out a ball into a round shape until just over 1/8" thick (3mm)
- Set on wax paper and repeat until all the chalupa shells are formed
- Heat a large pot of oil or deep fryer to 350F (175c)
- Fry each shell, starting with one side flat, floating on the oil. Cook for 15 seconds and flip over. Quickly fold the shell in half and fry each side, flipping back and forth until golden brown and a little crispy. Remove and let drain on a paper towel or cooling rack
- Repeat until all shells are cooked. If any shells are not quite as cooked as you'd like you can recook them at this point.