TO MAKE THE DOUGH:

2 1/4 cups flour
1 tbsp. baking powder
1/2 tsp. each salt and sugar
1 oz. shortening or lard
1 cup 100% whole milk

Combine flour, baking powder, salt, and sugar in a mixing bowl stir well to mix. Add shortening or lard and mix well with beater while gradually adding warm milk until a ball of dough forms.

Turn the dough out onto a clean work surface or a silicone sheet that has been lightly dusted with flour. Using a rolling pin, roll until smooth and flat. Using your hands, roll the dough into a log. Evenly divide the dough into 8 equal pieces. Roll each one into a ball. With the rolling pin, roll each portion into 4-inch circles.

Note: An adjustable thickness tortilla press may be used to press out a 1/2-thick circle.

FRYING THE CHALUPA SHELL:

vegetable oil (for frying)

Add oil to a clean skillet and heat to a temperature of 360°F. Using a fork, poke holes in the Chalupa shell in various places to prevent it from puffing. Using tongs, fry the folded Chalupa shell one side at a time, turning to fry both sides evenly until golden. Drain on paper towels. Lightly sprinkle with fine sea salt while still warm.

Continue in the same way with the remaining dough.

Variation: The Chalupa shells can be alternatively made using 3/4 teaspoon instant dry yeast instead of baking powder. After mixing, cover and let rise in a warm place for an hour or two until doubled; punch down and roll out as above, then let rise 30 minutes before frying.

Submitted by: Belle