2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons lard or vegetable shortening, melted and cooled slightly
1 cup warm water (approximately 110°F)

In a large mixing bowl, combine the flour, baking powder, and salt. Mix well. Add the melted lard and mix until crumbly. Gradually add the warm water to form a soft dough that doesn't stick to your hands. Knead about 2 minutes until smooth.

oil for frying

Cut two round pieces of food-safe plastic from a produce or ziploc bag about 1" larger than your tortilla press diameter. Set aside.

Working one at a time, sandwich the dough balls in the center of two pieces of plastic. Place the plastic-enclosed dough on the bottom plate of a tortilla press and gently squeeze the handle until the dough is 1/16" thick (or slightly thicker) and 6" in diameter for round chalupa shells. Jiggle the handle near the end for best results.

Carefully lower each pressed shell into hot oil, using tongs or a slotted spoon to flip once during the cooking process. Fry for approximately 2 minutes per side or until lightly browned. Remove from oil and drain on paper towels.