Tuesday, May 29, 2012

Chalupas

This is not exactly a recipe, but more of a concept. The picture below is not of a chalupa obviously. I forgot to take a picture before we at them all. However, the scone (or fried bread) pictured below is what I used for the chalupa shell, except mine were larger because I stretched the dough out more before I fried them.
Chalupas
1 pkg. of frozen roll dough
taco seasoned cooked hamburger
taco toppings (lettuce, guacamole, tomatoes, sour cream, black olives, green onions, etc.)

Thaw out the frozen dough and let rise according to the directions. Heat up a pan full of vegetable oil. Dip your fingers in a container of crisco (so they don't stick to the dough). Take the bread dough and stretch it out until it gets ready to break. Drop it in the hot oil. Turn it over when the side facing down is light golden brown. When both sides are brown, remove it from the grease and let it dry on a paper towel. Fold it in half like a soft taco and fill with hamburger and toppings.

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