CHALUPAS

You might call them Chalupas, or Navajo Tacos, or Indian Fry Bread. But whatever you call them, they are nasty good!

The dough is similar to flour tortilla dough, but rolled a little smaller and thicker than tortillas…then deep fried. Serve them flat or folded like a taco. Choose your filling as well. I did seasoned ground beef here.

I have my own taco seasoning for the ground beef, but for simplicity sake, you can certainly use a packet of commercial taco seasoning. Taco Bell seasoning work well!

INGREDIENTS:

• 2 cups flour

• 2 tsp baking powder

• 3/4 tsp Kosher salt

• 1 tbsp solid shortening

• 3/4 cup milk, room temperature

• 1 pound Seasoned ground beef (taco meat)

For the toppings:

• Shredded iceberg

• Mexican blend cheese (Monterey Jack and sharp cheddar)

• Diced tomatoes

• Sour cream

• Guacamole

• Salsa

DIRECTIONS:

• Place the dry ingredients in a mixing bowl and mix together. Add the shortening and work it into into the flour with your fingers. Start adding some of the milk until the dough comes together. Don’t let it get too sticky.

• Flour a work surface and knead the dough for 5-6 minutes. Form into a ball, them place in a lightly oiled bowl, cover, and let sit for at least 15 minutes.

• Divide the dough into 8 equal pieces. Roll each piece into a ball then flatten slightly. Using a rolling pin, roll out the chalupas to about 6 inches across. Place each one on some parchment or wax paper.

• Heat 1 1/2 inches of canola oil in a large high sided skillet or saucepan to 350 degrees. One at time, fry the chalupas, turning occasionally until starting to brown. Using a tongs and a spatula, fold over into a taco shape and fry another 30 seconds per side. Place upside down on a wire rack over a sheet pan. Place the sheet pan in a warm oven to keep them warm while you fry each one.

• Fill with your favorite toppings and serve warm.

• My order of filling was: Seasoned beef, shredded lettuce, Mexican cheese, diced tomatoes, sour cream, salsa, and guacamole.