Taco Bell Chalupas
constituents
Meat Filling
• 1 lb ground beef
• 1 small onion diced
• ¼ mug all purpose flour
• 2 ladles chili greasepaint
• 1 tablespoon swab
• ½ tablespoon pepper
• ½ tablespoon paprika
• ½ tablespoon cumin
• ¼ tablespoon garlic greasepaint
• 1 Teaspoon vegetable oil painting
Chalupas
• 2 ½ mugs flour
• 1 Teaspoon baking greasepaint
• ½ tablespoon swab
• 1 Teaspoon vegetable oil painting plus further for frying
• 1 mug milk
Optional Condiments or paddings
• sour cream
• shredded cheddar rubbish
• shredded lettuce
• minced tomatoes
• salsa
• refried sap
• olive
• guacamole
• pico de gallo
• cilantro
• hot sauce
Instructions
Make the Filling
In a large mixing coliseum, combine ground beef with onion, flour, chili greasepaint, swab, pepper, paprika, cumin, and garlic. Heat oil painting in a large skillet or dutch roaster to medium-high heat. Add in the beef admixture. Cook beef admixture, shifting and breaking up gobbets frequently. Cook until no pink is visible. Cover the visage, turn off the heat but keep this warm for latterly.
Make the Dough
Whisk together the dry constituents 2 mugs of flour, incinerating greasepaint, and swab. Mix the oil painting into the flour admixture. Gradationally stir in 1 mug of milk. Mix in the other ½ mug flour. Knead this soft dough with yourhands.However, add milk a little at a time, If the admixture is toodry.However, add flour a little at a time, If the dough is too wet. Don’t over knead the dough as this will make it tough.
Shape the dough
Flour hands and shape dough into a long cylinder. Cut it into 8 equal corridor. On a floured face, shape each of the 8 pieces into a round circle, about 6 elevation across.( I set up it easiest to use a rolling leg to achieve this. Use a chopstick to poke a many holes in each of the disks.
Cook the chalupas
Place oil painting( enough to be 1- 2 elevation deep) in a large skillet. Heat to medium heat. Gently place one fragment at a time into the hot oil painting. As you deep shindig, the fragment will start to air over 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 fragment up over the other side. We’re folding it into a shell shape.
Allow this to cook until the bottom is smoothly golden, also flip and allow the other side to come golden brown as well. As each shell is cooked, remove to a plate lined with paper kerchief to remove redundant oil painting. Now it’s time to make chalupas! Fill the shells with the meat admixture and asked taco seasoning.