While the classic, traditional chalupa is a thin, fried corn tortilla (made in the shape of a small bowl), in the US we have come to know the term to describe a puffy fried ‘taco shell’ made of flour, more akin to fry-bread than anything. If you’ve never tried a ‘US chalupa’, it’s definitely worth the work – there is something texturally pleasing about the crisp, fried exterior and the pillowy center of the bread that pairs better than you can imagine with the traditional fillings of meat, cheese, and vegetables. Fill your chalupa as you wish – the chalupa in our picture was filled with pulled taco seasoned chicken, Arroz Blanco, mexican cheese, and guacamole. This recipe makes 6 to 8 chalupas
2 cups (8oz or 227g) Better Batter Gluten Free flour
1 tsp baking powder
1 1/4 tsp salt
2 Tbsp vegetable or other shortening
3/4 to 1 cup warm water
oil for frying
Combine Better Batter flour, baking powder, and salt.
Cut in the vegetabel shortening with a pastry blender or fork, cutting until the shortening is completely incorporated and the dough has the texture of damp sand. Add the water all at once, and blend well with your hands or a spoon, until a soft dough forms.
Heat at least 1/2 inch of oil in a very heavy pan, until about 365 degrees.
Lightly flour a rolling surface. Break the dough into 1/3 cup portions – you should get between 6 and 8 of these – and, using a rolling pin, roll each portion into a round disk about 1/8 inch thick by 4 inches wide.
Fry one at a time hot oil until the dough bubbles – about a minute. Turn over carefully and cook the second side until the outside is lightly golden brown, about 30 seconds.
Remove from oil and place on a plate covered in paper towels to catch excess grease. Immediately fold the dough over, to create a taco like shape – you may need to prop this up between heavy cans or another sturdy surface. Continue with remaining dough, placing chalupas in a standing position lined against each other till completely dried and shape stays.
Choose ingredients and serve immediately.