Chalupas The Whole Family Will Love
You’ve likely had chalupas at Mexican restaurants before (or Taco Bell, which kind of counts), but if you haven’t made them yourself, you’re missing out. The chalupa itself is merely the bread that the ingredients go on, which means that you can fill these with whatever you like, and it won’t be wrong. You don’t have to choose from the limited options they give you at the restaurant, so you can put breakfast food on these or even have them for dessert. They’re guaranteed to be a big hit, so take a look at this recipe for chalupas the whole family will love.
#Chalupa #MexicanFood #Recipes
Read Full Recipe:
Chalupa is so easy to make! #cooking #food #recipe
you don't gotta go to taco bell for chalupa yo!
Ingredients:
Onions
Garlic
Tomatos
Spices:
1 1/2 tblsp Chili powder
1 tspn Cumin
1 tblsp Garlic powder
1 tblsp Onion powder
1 tspn Smoked paprika
1 tblsp Rosemary
1 tblsp Thyme
2 Bay leaves
1 Beef boullion
Salt and pepper to taste
1 tspn Tomato paste
Valentina hot sauce(as many dashes you'd like to add)
1/2 Lime juice
1/2 cup Water
1/4 cup Bread crumbs(to thicken sauce)
1.5 Ibls Ground beef
Shell:
Pita bread
Toppings:
Lettuce
Cheese
Tomato
Green onion
Sour cream
1. In a pot saute your garlic, onions, and tomatoes for about 5-6minutes
2. Add your ground beef. Using your cooking untensil mash the ground beef to smaller pieces and saute for another 7 minutes
3.add all your spices, tomato paste, hot sauce, lime juice and water
4. Bring to a boil and cook on medium heat for about 20-25 minutes or until the ground beef is cooked. Add your bread crumbs just before you turn off the heat and incorporate it into the ground beef
Set aside
For the shell:
Using a deep fryer or pot add neutral oil.
Heat up the oil until hot. Hold one end of a chopstick or bbq stick and dip it in the hot oil. Once it starts bubbling up you'll know its ready to go!
Add a pita bread in the hot oil and fry it for about 3-4 minutes on each side or until golden brown and crispy.
Just before both sides have turned golden brown, use your tongs to squeeze two ends of the pita bread to form a shape of a taco or half a moon.
Remove the shell from the oil, set aside on a cooling rack and let the excess oil drain.
Lastly, assemble your chalupa/taco by adding the ground beef, and other toppings of your choice and enjoy every bite!
Could THIS be the BEST WAY to make TACOS?!
This VIRAL Cheeseburger Tacos recipe has us VERY CURIOUS! Let's make it together!
Thanks to @ChilesandSmoke for the inspiration!
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Mexican Cheesy Vegetable Quesadilla | Simple n Easy Recipe | Chetna Patel Recipes
Ingredients :
(6 will Ready from this measurement )
Tortilla :
1 Cup - Maida
Salt to taste
1/2 tsp - Powder Sugar
1 tsp - Oil
1 tsp - Amul Salted Butter
Mix with hand and add
1/4 Cup - Milk
make a dough using water and make medium soft dough add little oil and knead property rest for some time ,after 15 min ,knead again using little butter
Take a Pan and add
1/2 tbsp - Amul Salted Butter
1/2 tbsp - Olive Oil
1 tbsp - Garlic Chopped
1 no - Onion Chopped
Saute for some time till light golden
1 Cup - Bell Peppers Cube ( Green,Red,Yellow )
1/2 Cup - American Corn ( Boiled )
2 tsp - Red Chili Flakes
1 tsp - Mix Herbs / Oregano
1/2 tsp - Black Pepper Powder
Mix Very Well
Switch off the gas and add
Salt to taste
1/2 Cup - Paneer Grated
1 tbsp - Fresh Basil Chopped
Mix very well and remove in plate ,let cool completely
Make a Ball from Atta and roll it using Maida
make a Tortilla and Cook Tortilla lightly from both the sides
Take a Nonstick Tawa spread little oil keep Tortilla
and Put grated Cheese, Vegetable above prepared
again Grated Cheese and Fold into half and cook for both the sides
and Divide into Two and serve
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TACO BELL CHEESE SAUCE COPY CAT RECIPE
Easy to make 4 ingredient Taco Bell cheese sauce perfect for parties and gamedays. With just the right amount of spiciness, this delicious velvety cheese sauce can be be used for dips or sauces over many of your favorite dishes .
Shopping List:
1 lb. (16 ounces) Velveeta block cheese
1/2 cup or more, if needed, evaporated milk
1/4 tsp. cayenne pepper, more if desired
5 tsps. pickled jalapeno juice, more if desired to adjust the heat
Directions:
PRO TIP: Place the block of Velveeta and your knife in the fridge an hour before cubing the cheese. It will cut up easier with less stickiness.
Cube the Velveeta into about 1 inch squares and place in a crockpot and turn to high heat. (You can also use either in a saucepan, double boiler). Add the the evaporated milk, jalapeno juice and cayenne pepper. Stir frequent as the cheese melts. Cook until your reach your desired consistency, about 45 minutes to an hour, adding a little more evaporated milk as necessary.
Taste and adjust for the level of heat with more cayenne and/or jalapeno juice.
Serve as a dip with chips or over your other favorite dishes.
#tacobellcheesesauce#tacobellcopycatrecipes#partydips
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The Refried Bean Secrets Mexican Restaurants Use – 3 Stages for Tacos, Tostadas & More
I used to own a Mexican Restaurant in the Rio Grande Valley and the amazing chefs I worked with taught me the secrets of refried beans...
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These refried beans are sometimes called runny, sticky and retefritos…and the restaurants will serve their refried beans based on the dish being ordered.
… but the first secret is that it all starts with a good pinto bean recipe.
For Terry’s favorite pinto beans recipe we’re gonna use:
– 2.5 C of Casserole Pinto Beans – these our are FAVORITE brand of beans
– 2 Garlic Cloves
– 2 Strips of Thick Cut Hickory & Mesquite Smoked Bacon
– About half J & B Salt Pork
_ A little more or a little less of each ingredient, to your preference
and
– 2 tsp of APC OG, you can salt to taste later
The cooking process for these is super simple in the crock pot. NO soaking needed. You just need to set it to high to get them simmering and check it every hour or so with a little stir. Depending on the crock pot these should take about four to five hours MAX!
And BONUS! In this video we’re also gonna show you what I call the THREE STAGES OF REFRIED BEANS! Stage 1 is the runny bean, perfect for scooping up with a Mexican spoon. Stage 2 is a little drier bean cooked with a little lard perfect for spreading on a tortilla or on a plate. And Stage 3 we add a little more yummy lard and take them to a little toasty finish, incorporating all of the yummy crispy goodness from the bottom of the pan. I love these for chalupas because they won’t make your tortillas soggy and the flavor, oh baby is several notches above the other two.