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CBR Street Chalupas
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CBR Street Chalupas

CBR Street Chalupas

Taco Bell Chicken Bacon Ranch Street Chalupas - but better cuz we're making everything!

Ingredients

Chicken & Bacon

  • 1 whole chicken, about 4 pounds
  • 1 -2 tablespoons mayo, or olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 8 slices bacon

Chalupa Shells

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 2 tablespoons vegetable oil
  • 3/4 cup warm milk
  • Neutral oil for frying
  • 1 cup shedded cheddar cheese

Pico de Gallo

  • 3 medium ripe tomatoes, diced small
  • 1/4 small white onion, very finely diced
  • 1 jalapeño, minced (remove seeds if you want it calmer)
  • 1 /2 generous handful fresh cilantro, chopped
  • Juice of 1 lime
  • 1/2 teaspoon kosher salt

Avocado Ranch

  • 1 ripe avocado
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 tablespoons milk
  • 1 tablespoon lime juice
  • 1 clove garlic
  • 2 tablespoons chopped cilantro
  • 1 tablespoon chopped dill
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Directions

Chicken

  1. Heat oven to 425 degrees
  2. Pat the chicken really dry, then remove the backbone with kitchen shears. Flip it over and press down hard on the breast until it flattens
  3. Rub with the mayo, and season all over with salt, pepper, garlic powder & paprika
  4. Put on a rack on a sheet pan skin side up, and roast 45 to 60 minutes, or until the thickest part of the breast hits 160 degrees and the thighs are around 175 - let it rest 10 to 15 minutes. It’ll carry over
  5. Put bacon on a rack on a baking sheet, and cook along with the chicken - but starting checking it about 15 minutes for regualr cut, or 20 for thick - and pull it when it's crispy
  6. When ready to build: shred the chicken and put some on each shell, add the avo ranch, and some pic - boom

Chalupa Shells‍

  1. In a bowl, mix flour, baking powder, salt and sugar
  2. Add oil, warm milk and stir until it comes together. Knead 2 to 3 minutes until smooth - it should feel soft, not sticky. If it’s sticky, dust with a little flour.
  3. Cover and let rest 30 minutes
  4. Divide into 16 balls
  5. Roll each to about 3 to 4 inches wide, keeping them slightly thicker than a tortilla
  6. Heat oil to 350 degrees
  7. Gently slide one into the oil, and let start getting just barely colored on each side, then use tongs to carefully fold it into a chalupa shape, turning to get golden brown on all sides and bottom - remove to a rack and let cool slightly
  8. Heat a non-stick pan over medium, and sprinkle about 2 tablespoons of the cheddar in a circle slightly larger than the shell
  9. Let it melt until bubbling and starting to turn golden at the edges - about 45 to 60 seconds
  10. Gently press roll the outsides of your chalupa shell into the melted cheese, let it cook another 30 to 60 seconds until the cheese forms a lacy golden crust and sticks then carefully remove and put cheese side up on a rack

Pico de Gallo

  1. Toss everything in a bowl, mix well and let sit 10 to 15 minutes

Avocado Ranch

  1. Put everything into a blender, and whiz into your preferred thickness

Build

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