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Chalupa recipe Taco Bell copycat
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=Plp4DUZ8-xY
Do you love Taco Bell's Chalupa? Then you surely going to love this recipe. • The pillow-y, soft from the center, lightly crisp and golden exterior of taco shaped Indian fry bread, generously topped with beans, cheese, sauce, lettuce, and sour cream, this homemade Chalupa recipe is the perfect combination of taste and texture! • Each bite is heavenly good and feels like a party in your mouth. You are going to love this, I guarantee it!! • Chalupa supreme is one of the best dishes on Taco Bell’s menu! Now you can have them on your dinner menu. • You can make chalupa bread flat and round like tostada or fold and fry them like a taco that is totally up to you. • They taste so much better when you make them yourself. • Toppings - • Best of all you can fill the chalupas with whatever you like. • It is easy to customize and allows you to be as versatile as you want. • If you like loads of cheese, just add. • Hate cheese? No problem, just leave it out. • You can do that with any of the ingredients. • Just try and experiment and find your favorite toppings. • Notes, pro-tips, and quick FAQs. • 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 Pepper jack cheese, but you may use your choice of cheese. • Can we use Whole wheat flour? • Yes, you may use 100% whole wheat flour or use 50% whole wheat and 50% all-purpose flour for a good result. • Difference between a chalupa and Navajo taco • If you aren’t familiar with chalupas, you may have heard of them by another name: Navajo tacos or Indian fry bread. • All are similar. The only teensy difference being that we don’t try to shape the dough into a ‘taco’ in a Navajo taco. Just roll them into a circle and fry them. Then pile them high with your favorite toppings and Navajo tacos are ready. • Detailed Recipe • https://www.cookingcarnival.com/homem... • Official Facebook Page: / cookingcarnival • • Pinterest: / cookingcarnval • • Twitter: / carnivalcooking • • Instagram: / cookingcarnval
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