W
WvSmoke
Guest
Going to try my hand at the Fast Food TD. Here we have the Smokey Hill version of the Taco Bell XXL Chalupa (both chicken and beef):
Here we have the simple chalupa ingredients, masa harina and water. I don’t know what the heck Taco Bell uses:
Since I didn’t have a chalupa mold, I had to make one from a freshly retired pizza pan:
Mix the masa, roll it out and press it to the mold:
Fried the chalupas and drained:
Mixed up a marinade of fresh pressed garlic, diced jalapenos, cumin, cilantro, white sugar, olive oil and lime juice:
Marinaded the flank steak and chicken (in separate bags of course):
Grilled the chicken first:
Then the steak. Taking no chances on rare meat this time, I cooked the flank steak to 165°:
You can’t really have good chalupas, or any other good Mexican food for that matter, without some fire roasted peppers. Here we have some red and yellow bells and the very popular poblano:
And after adding a few treats to go with the chalupas, we have:
Happy cooking!
Here we have the simple chalupa ingredients, masa harina and water. I don’t know what the heck Taco Bell uses:
Since I didn’t have a chalupa mold, I had to make one from a freshly retired pizza pan:
Mix the masa, roll it out and press it to the mold:
Fried the chalupas and drained:
Mixed up a marinade of fresh pressed garlic, diced jalapenos, cumin, cilantro, white sugar, olive oil and lime juice:
Marinaded the flank steak and chicken (in separate bags of course):
Grilled the chicken first:
Then the steak. Taking no chances on rare meat this time, I cooked the flank steak to 165°:
You can’t really have good chalupas, or any other good Mexican food for that matter, without some fire roasted peppers. Here we have some red and yellow bells and the very popular poblano:
And after adding a few treats to go with the chalupas, we have:
Happy cooking!
.
