These crispy, golden chalupa shells are stuffed with savory taco meat and fresh toppings, delivering a homemade version of the beloved fast-food favorite.
Perfectly fried and irresistibly fluffy, this copycat Taco Bell Chalupa Supreme recipe is a weeknight winner for any taco lover.
Inside the Chalupa Supreme: Key Ingredients
All-purpose flour – Forms the foundation of the chalupa dough, delivering a light and chewy texture.
Baking powder – Adds lift for a puffed, airy shell when fried.
Salt – Enhances flavor and balances the richness of the dough.
Whole milk (warmed) – Activates the baking powder and softens the dough for easy shaping.
Melted butter – Adds a touch of richness and helps create a tender bite.
Canola oil – Used for deep frying the shells to golden perfection.
Taco meat – The savory heart of each chalupa, seasoned and sizzling.
Shredded cheese – Melts beautifully over the hot meat for a creamy, salty layer.
Chopped lettuce – Adds crunch and freshness.
Sour cream and taco sauce – Deliver creaminess and tang for a balanced finish.
How to Make Chalupa Shells
Make the dough using flour, baking powder, salt, milk, and melted butter. Knead, shape, and roll into circles.
Fry one at a time, folding each gently and crisping both sides until golden. Shape while hot using a spoon over a bowl, then fill with your favorite toppings.
Expert Tips for the Perfect Chalupa Supreme
Warm milk prevents the butter from seizing in the dough, creating a smoother texture. If folding during frying feels tricky, cook the dough flat and serve tostada-style.
Always monitor the oil temperature for consistent frying, and use tongs for safety when flipping and shaping the shells.
Storing and Reheating Chalupa Shells
Let shells cool completely before storing in an airtight container. Refrigerate for up to 3 days or freeze with parchment between them.
Reheat in a 375°F oven for 6–8 minutes
Homemade Chalupa Shells with Classic Taco Fillings
Description
Crafted from a supple homemade dough, these chalupa shells are deep-fried to golden perfection and designed to cradle your favorite taco accompaniments. With crispy exteriors and tender centers, these shells elevate the traditional taco night with an irresistible texture and flavor.
Time
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Recipe Info
Cuisine: Mexican
Category: Main Dish
Method: Stove Top
Diet: Vegetarian
Yield: 8 chalupa shells
Ingredients
- 1 tablespoon melted butter
- 1 cup whole milk, warmed
- 1 tablespoon baking powder
- 2½ cups all-purpose flour
- Canola oil, for frying
- ½ teaspoon table salt
For the Filling
- Chopped lettuce
- Sour cream
- Taco sauce
- Shredded cheese
- Taco meat of choice
Instructions
Begin by heating approximately 2 inches of canola oil in a large, heavy-bottomed pot over medium heat. In a medium-sized mixing bowl, whisk together flour, baking powder, and salt. Incorporate the warm milk and melted butter, stirring with a fork until a rough dough forms. Transfer the dough onto a lightly floured surface and knead briefly, about one minute, until the texture becomes smoother and tacky yet not sticky.
Divide the dough into eight equal portions and form each into a ball. Roll out each ball into a 6-inch circle, maintaining a thickness of about ⅛ inch. Dust off any excess flour. Carefully place a single dough circle into the hot oil. After five seconds, use tongs to gently fold it in half. Hold one side submerged in the oil for 1 to 2 minutes, then flip and cook the other side for another 1 to 2 minutes, or until both sides are golden and crisp.
Remove the shell from the oil using tongs, allowing excess oil to drain. Shape each fried shell by placing it over the handle of a wooden spoon laid across a bowl, helping to form its signature chalupa curve. Transfer to a plate lined with paper towels. Repeat the process for the remaining dough, adjusting the oil temperature as necessary to prevent over-browning.
Fill the finished shells with your choice of seasoned taco meat, shredded cheese, crisp lettuce, sour cream, and taco sauce. Serve immediately.
Notes
Using milk at room temperature or slightly warmed ensures the butter remains evenly incorporated in the dough. Avoid using cold milk, which can cause the butter to solidify and compromise the dough texture. For accurate flour measurement, spoon it into the measuring cup and level with a knife, rather than scooping directly from the container. If folding proves difficult during frying, consider cooking the shells flat and serving them tostada-style with your favorite toppings. Always exercise caution when working with hot oil—fry one shell at a time to maintain even heat and avoid splatter.
