- 3 cups – All-purpose flour Maida
- 1.5 tbsp – baking powder
- 1 tsp – salt or to taste
- 2 tbsp – melted butter
- 1 1/4 cup – milk preferably full fat
- Oil for frying
- 2 cups – black beans
- 2 cups – lettuce Chopped
- 1 cup – tomatoes chopped
- 3/4 cup – sour cream
- 3/4 cup – queso sauce
- 3/4 cup – cheese (I have used pepper jack cheese, you may use any)
In a bowl, take flour, baking powder, salt, and ghee. Mix them well. Now add milk and bring everything together and knead a soft dough. Cover it and keep it aside for 15 to 20 minutes.
Once the dough is rested, divide it into 15 equal balls. Take one dough ball, roll it out to a 5-inch circle. Prick the rolled dough a few times with a fork.
Heat oil in a pan on a medium heat. Gently slide the dough into the hot oil. It should immediately float and puff. Let the dough fry for 30 seconds on side one.
Use tongs to flip the dough over and gently fold the dough in half (like a taco shell).
Hold the dough in that shape as it fries for 30 seconds. Roll the shell over to cook evenly. It should be done after about 2 minutes of frying.
Remove the shell and let it drain on a paper towel. When it’s fried, it should hold it’s shell shape. Repeat with all the shells.
Add Toppings (Of your choice)
Once the shell has drained, fill them with black beans, sour cream, queso sauce, lettuce, tomatoes, and grated cheese. Serve with your favorite hot sauce.
- If you have self-rising flour in your kitchen cabinet you need even fewer ingredients and can then omit the flour, baking powder, and salt.
- Fry the bread on medium heat.
- If you are not able to fold them in taco shape, just roll them into a circle, fry them and pile the toppings.
- You can add roasted cumin seeds powder while kneading the dough to make it more flavorful.
- Baking powder is essential in this recipe. You cannot skip or substitute for anything.
- If you don’t have time to make the chalupa bread from scratch, you may use pita bread too. Take the pita bread, apply some oil or butter and fry it from one side, flip it, fold it like a taco shell, and cook it from both sides until golden in color.
- The leftover chalupa bread stays fresh for a week in the refrigerator. Whenever you are ready to eat, take out from the fridge and reheat in the oven at 200 degrees F. for about 5 minutes or until heated through.
- You can also refrigerate the dough for up to a week and use it later.
- This tastes best when the bread is hot.
- I have used Colby-jack cheese, but you may use your choice of cheese.
- To make this vegan,
- use oil instead of butter
- Cashew cream instead of cheese sauce
- and vegan cheese instead of regular cheese.