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Beef Chalupa Supreme-Style Shells
Rachel Kim

Beef Chalupa Supreme-Style Shells

A chalupa shell should be puffy, chewy and crisp at the edges—not a brittle taco shell. Fry small flour tortillas one at a time and fold them while hot. Fill only after draining so the shell keeps its bubbles.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 8 small flour tortillas
  • 3 cups neutral oil
  • 2 cups prepared seasoned beef base
  • 1 cup shredded iceberg lettuce
  • 1 medium tomato diced
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream

Method
 

  1. Heat 1 inch oil in a deep skillet to 350°F.
  2. Lower one tortilla into the oil, fry for 30 seconds and fold it loosely around metal tongs.
  3. Fry for 45 to 60 seconds more until puffy and pale gold, then drain it upside down on a rack.
  4. Repeat with the remaining tortillas and keep the shells uncovered.
  5. Reheat the seasoned beef to 165°F and divide it among the shells.
  6. Add lettuce, tomato, cheddar and sour cream just before serving.