Chalupa Shells

Combine flour, baking powder and salt in a medium sized bowl. Cut in the butter. Add milk and stir until the dough forms a ball.

Lightly roll out the ball on the counter and divide the dough into 6 even sized pieces. Roll each piece into a ball.

In a pan or skillet deep enough for frying, add enough oil (I used peanut oil) to come at least an inch up the sides of your pan. Turn heat on, you want the oil to be about 350 degrees F (a deep frying thermometer works wonders for this).

While the oil is heating up, roll out your balls of dough on a lightly floured surface to be about 6 inches wide. If they don’t come out in a perfect circle, don’t worry about it.

Once your oil is to temperature, carefully place your rolled out dough into the hot oil. It should float and immediately begin to get puffy. After 1 minute, carefully flip your shell over. Cook for another 1 minute. Using tongs grab your shell from the oil and place on a plate covered with paper towels (to absorb the extra grease). Repeat with the remaining dough.

Once all are cooked. Add your favorite taco fixings (meat, cheese, lettuce, avocado, tomato, sour cream, etc.) and enjoy!