You’ll never go back to flour or corn tortillas once you make these Easy Chalupas! (Or as some call them, “Puffy Tacos”!) Delicately crunchy on the outside, with a soft, fluffy inside, this fried bread just can’t be beat! Taco meat recipe included, too!! Check it out!!
Okay. We BOTH raved and raved over THESE babies!! And they’re super easy to make, too! My hubby actually went back to the store to buy more, even though we had tortillas on hand for the leftovers!
But before we get to these incredible shells, we have to have something to go inside! So this time, instead of the usual suspect of ground beef, I used ground pork. The “other” white meat! And chicos y chicas, they were AMAZING!!!
Just place the ground meat into a pan….
…and cook it the exact same way that you would ground beef! Break it up as you go, and drain any grease.
Next, coat it with my incredibly delicious homemade taco seasoning….
….add 2 cups of water and stir it all together…..
…then simmer it all, stirring, until it’s nice and thick and most of the water has evaporated.
Taste a spoonful or two, and add more heat or salt, etc., to your own taste. But we thought that it was spot on as is!
*Use less cayenne and/or chipotle powder if sensitive to spicy foods. I would rank my spice blend as medium to medium-hot, but not hot.
If they’re a bit too hot for you, remember, they won’t be when you add the lettuce, tomato, sour cream and guacamole. That cools it down quite a bit!
Then just put a lid on it and set it aside.
Now, here’s my secret to these “chalupas”! Indian fry bread! Or now, more popularly known, as naan bread!
Day one I made large ones, and day two I made small ones. The larger rounds were much easier to fry, fill, and eat, though. So do keep this in mind when searching for them at the store.
I also tried a new Mexican blend shredded cheese! And I must say, that it puts my old favorite to shame!!
This blend had a LOT more flavor, and tasted like REAL cheese, if you get what I mean. Some blends are just so bland!! So you may want to give this cheese a try!
I didn’t get any photos of me actually frying the bread rounds, because I had to use two hands and I didn’t want to burn myself!
But all I did was fill a deep saucepan about 2/3rds full with vegetable oil, (larger around than the bread), and used two pairs of tongs to place the bread into the hot oil.
I fried it for just a few seconds on one side, turned it over, and while frying the other side, I pressed it down into the oil right in the center using my tongs, then folded it in half, and kept frying until deep golden on both sides, inside and out.
Don’t be afraid to do this! It was really easy and fun to do!! Just make sure your oil is plenty hot. You only want to fry each one for about 30 seconds is all.
(*I like to test the oil with a small torn off piece of bread from the heel that no one wants!)
Once they’re a gorgeous color, remove it from the oil carefully, and place it onto a rack placed over a baking sheet. Then continue frying each one.
Aren’t they GORGEOUS??!!! Just. WOW!!
Then pile in as much heated taco meat as your tummy can hold,…
top with a nice handful of that good Mexican blend cheese….
…..then shredded iceberg lettuce…
…and chopped roma tomatoes.
Lastly, plop big ol’ spoonfuls of sour cream and guacamole on top….
…and garnish with a little more cheese to make them pretty!
I mean, seriously. Just LOOK at these suckers! Almost too pretty to eat!!
You can also add a drizzle of hot sauce, taco sauce, sriracha, or salsa if you’d like. But I stopped right here, because they looked perfect just as is!
These are HANDS DOWN the BEST “tacos”, or Chalupas!, that I have ever made!! EVER. And I have a feeling, that we’re spoiled rotten now and won’t ever want tortillas again after these!!
Yes. They were THAT good! These Easy Pork, Beef, or Chicken Chalupas aka Puffy Tacos are going to knock your sombrero right off, too!!
Perfect for weeknight suppers, Cinco de Mayo parties, get togethers and sporting events, you might want to plan on doubling or tripling this. Because EVERYone is going to go LOCO over them! Enjoy, everybody! And have a great weekend!
- 1 1/2 lbs. ground pork (not sausage or chorizo), can use ground beef, chicken or turkey
Taco Seasoning Mix:
- 2 Tbl. flour
- 2 Tbl. cornstarch
- 1 tsp. seasoning salt, I like Johnny's (can sub regular table salt)
- 1/4 tsp. regular table salt, more to taste
- 1/4 tsp. cayenne
- 1/4 tsp. chipotle powder
- 1 tsp. onion powder
- 2 tsp. chili powder
- 2 tsp. sweet smoked paprika
- 2 tsp. garlic powder
- 2 tsp. cumin
- 2 Tbl. dried minced onion, or a 1/4 of a small onion finely chopped and sautéed with the pork
- 2 cups water
- 2 - 3 pkgs. Naan Indian Fry Bread (2 bread rounds per package)
- oil for frying
- shredded lettuce, chopped tomatoes, shredded cheese, sour cream, guacamole
- finely chopped cilantro or parsley (optional)
In small bowl, mix together Taco Seasoning Mix ingredients well, set aside.
In large frying pan, sauté over medium heat the ground pork with a little black pepper until done, breaking up well as you go along. Drain grease.
Sprinkle taco seasoning mix over meat. Stir to coat. Add 2 cups water, bring to a simmer, stirring, and simmer and stir until water mostly evaporates and sauce is thick. Cover and set aside.
In small DEEP saucepan, add oil to about 2/3 full. Heat oil until hot. Place one naan bread into oil and press center down using tongs which will start to form a taco shell. Use tongs to fold in half and turn over so that both sides can brown. (*I used two pairs of tongs to do this.) Fry for just 30 seconds to a minute only, until deep golden browned.
Carefully remove to a cooling rack placed over a baking sheet, standing up on edges to drain. Continue with rest. *Shells will be delicately crispy on the outside, soft inside, and still semi pliable.
Fill lightly crispy shells with taco meat, and top with Toppings of choice! Enjoy!