Every year on the 24th day of July, I cannot help but to chuckle. Two National Days come together. Drive Thru Day and Tequila Day. Not exactly the most prudent of combination.
But then again, it gives me yet another excuse to whip up something special that’s sure to get my guys gathered round the dinner table. Kiddo asked me how many ways are there to make tacos – as countless as the stars, my child. Okay, maybe not that many, but who cares?
These were amazing delicious. I don’t know what I did right or if that’s just what the dough does anyway, but the minute I pressed the disks out on waxed paper, then began to curl in, making the taco-shell shape all on their own. My only complaint was that the bread didn’t have enough flavor. I might play around with maybe add in a little cumin or onion powder or even taco seasoning to the mix for a little something extra.
Other than that, this was an amazing supper. Now I will admit, I made a little more filling and toppings than necessary. Which I put to good use the very next morning, but that’s a post for another day.
Have a beautiful and oh so blessed day!
Spicy Chalupas
Chalupa Bread
1-1/2 cups Flour
1/2 cup Masa Flour
1 teaspoon Baking Powder
3/4 teaspoon Salt
3/4 cup Milk, more as needed
1/2 cup Vegetable Oil for frying
In a stand mixer fitted with a dough hook, mix flour, masa flour, baking powder and salt. Slowly add milk until a shaggy dough forms. Dump dough out on a flat work surface, give a quick knead. Cover and let rest while the fillings and final touches are prepared.
Once dough has rested, form into 8 equal balls. Roll out each dough ball into a disk. Place waxed paper between disks to prevent sticking, and set aside.
Heat oil in a skillet over high heat. Reduce to medium. Place a disk in the oil to fry. After about 30 seconds, use tongs to fold dish in half for stuffing. Cook for a minute folded, then turn and cook another minute or so. Drain bread on paper towels. Gently fold over like a taco shell until ready to fill.
Beefy-Chorizo Chalupa Filling
1 lb Ground Beef
1/2 lb Chorizo
1 teaspoon Cumin
2 tablespoons Taco Seasoning
1 teaspoon New Mexican Red Chili Powder
1 tablespoon Tomato Paste
In a large cast iron skillet over medium heat, brown the ground meats together. Break meat up as it cooks into small pieces. Season with cumin, taco seasoning and chili powder.
Drain well, return to skillet. Stir in tomato paste. Keep warm until ready to use.
Finishing Touches
2 Roma Tomatoes
1 cup Iceberg Lettuce
1/2 Mexican Cheese Blend
1/2 cup Sour Cream
8 tablespoons Taco Sauce
Seed and dice tomatoes. Shred lettuce, Set aside in small serving bowls. Place cheese and sour cream into serving bowls. Set aside with the taco sauce until ready to finish Chalupas.
When ready, place meat in a bowl for passing. Arrange Chalupa Shells on a platter. Build Chalupa as you would tacos filled with meat and toppings as desired.
Enjoy with a side of refried beans and plenty of Margaritas.
O God, You have taught me from my youth,
and till the present I proclaim Your wondrous deeds.
Welcome to Rosemarie's Kitchen 