Cup of Yum
1. Pull out and measure all of the ingredients.

Heat the Oil

1. Add 2” of canola oil in a large skillet and heat to 350 degrees.

Cook the Chicken

1. Mix paprika, garlic powder, chili powder and cumin together in a small bowl.
2. Season both sides of chicken with this spice blend.
3. In a separate skillet, heat 1 tablespoon of olive oil over medium-high heat. Once oil shimmers, add the chicken and cook 5-7 minutes per side, or until internal thermometer reads 165* Let chicken rest for 5 minutes, then slice into thin strips. Set aside.

Prepare Chalupa toppings

1. Dice tomatoes and add to a bowl. Put lettuce, sour cream, and cheese in separate bowls.

Prepare the Chalupa Dough

1. In a large mixing bowl, add the flour, baking powder, salt, and shortening.
2. Use a fork to mix the ingredients together.
3. Add the milk.
4. Use your hands or a wooden spoon to mix.
5. Mix until a dough ball is formed.

Divide and form Chalupas

1. Turn dough out onto a floured surface and roll flat with a rolling pin to smooth.
2. Form dough back into a ball.
3. Divide dough in half.
4. Then divide dough into 8 equal sections.
5. Roll each section into a ball.
6. Use a rolling pin, roll each dough ball out into a circle.
7. About 4” in diameter.

Fry the Chalupa Shell

1. Use a fork to generously poke holes all over the Chalupa shell to prevent it from getting too puffy.
2. Use tongs and fold the Chalupa shell in half, letting one half fry in the oil. Hold the Chalupa into shape until it starts to turn a light gold; about 30 seconds.
3. Flip over to cook the other side for 30 seconds. Flip, and fry for 15 seconds, then flip one last time and fry for 15 seconds. Remove from oil and place on a paper towel-lined plate. Repeat with remaining Chalupas.

Prepare Chalupas

1. Get ready to fill the Chalupas with the filling.
2. Add chicken.
3. Sour cream.
4. Lettuce and tomatoes.
5. Add a pinch of cheese inside each shell.
6. Garnish with cilantro and serve with your favorite hot sauce. Enjoy every bite!