Do you enjoy Taco Bell Chalupa? Using this easy Taco Bell Chalupa recipe, you can prepare them at home in no time. The crunchy, puffy structure of the chalupa bread will transform your next Taco Tuesday into a family staple.

This is a dish that my family always wants! These handmade chalupas are our go-to for a quick weekday supper that’s both entertaining and delicious! Chalupas have sturdier shells than regular corn or wheat taco shells. They’re the ideal blend of crispy and puffy.

Let’s learn how to prepare chalupas for a delicious homemade meal!

Chalupas: What are They?

The chalupa is a South-Central Mexican specialty. Authentic chalupas are produced by forming and frying masa batter into the appearance of a boat. Only salsa cheese and shredded lettuce are used to top the flat-fried flatbread.

The American Taco Bell chalupa supreme resembles a fried flatbread/taco combination. Only a few pantry goods and some oil are needed to make the fried shells. The contents are adjustable as long as you have the components to construct the shell!

What is the Difference Between Tacos and Chalupa?

Although the toppings for tacos and chalupas are similar, some parts of the world do not include meat in their chalupas. They keep the toppings simple with salsa, cheese and lettuce.

The shell is what makes tacos different from chalupas. Although you can use the taco holders both ways, traditional tacos come with corn tortillas and are soft-shelled. American versions might have crispy folded shells or wheat tortillas instead. Chalupas are rigid and boat-shaped.

More Information About Chalupa Shells

This is a recipe for a homemade/copycat Taco Bell chalupa supreme. Their shells are formed like taco shells and loaded with ground beef and garnishes, comparable to flatbread. The shell for this chalupa dish is a variation of Native American fry bread (also known as Navajo fry bread).

I found and fell in love with this bread while camping with my brother in Arizona. I roll out the dough to the diameter of a tiny tortilla and cook it to form the taco shell. The fried bread looks like a flat funnel cake. It is the closest approximation I’ve found to Taco Bell’s chalupa bread’s thin, bready exterior.

Are Taco Bell Chalupas Good?

The Chalupa Supreme is a popular choice for vegetarians as well as meat-eaters. It can be filled with beef or black beans, making it a crowd favorite. The thick, soft shell is what makes this dish stand out. Once you take a bite, the sensations in your mouth are so good that are hard to describe. The dish is flawless and every Taco Bell order should include a Chalupa.

Main Ingredients for Taco Bell Chalupa Copycat Recipe

Ground Beef

For my Taco Bell chalupa recipe, I use an 80/20 ground beef blend, which means it’s approximately 80 percent lean beef and 20 percent fat. This type is great because the fat adds taste, although a leaner cut can be substituted. Fresh is ideal, so have your butcher mince it for you.

Seasonings

I prefer to prepare my own ground beef seasoning blend so that I have more power over the flavor by utilizing the spices I have available in my spice cupboard. Chili powder, paprika, salt, cumin, coriander, and cayenne pepper are used to make this “taco seasoning.” 1 tablespoon + 1 teaspoon store-bought spice mix can be substituted.

Cornstarch

I add a little cornstarch to the seasoning mixture to help thicken the beef and bind the spices to the meat.

Iceberg Lettuce

Although lettuce isn’t commonly used in tacos, shredded iceberg lettuce gives this meal a crunch. If necessary, use shredded romaine lettuce; however, it may be more challenging to load into the shell.

All the Cheeses

Colby Jack cheese has a creamy consistency and a tangy taste, akin to mild Cheddar cheese. For a stronger flavor, replace the Colby Jack with any semi-hard cheese such as Cheddar, Monterey Jack, or Pepper Jack.

Tomatoes

Rather than pico de gallo, I cover the chalupas with chopped tomatoes for a healthy, fresh touch. I prefer Roma tomatoes, but any type would do.

AP Flour

With this dish, I use AP flour. It’s a multipurpose flour that may be used in a variety of baked and fried dishes. Although self-rising flour has baking powder, I like to use all-purpose flour and the baking powder myself.

The Sour cream

The chilled sour cream balances out the seasoned beef. It provides a velvety flavor to the chalupa and helps to hold the levels of ingredients together within the shell. Use Greek yogurt instead of sour cream for a lighter version.

Hints & Techniques for Making Chalupas at Home

Variants/ Replacements for this Dish

• For a vegetarian replica of this meal, use black beans for the seasoned ground beef.
• You may use ground chicken or turkey for the ground beef in your chalupa supremes. Use minced chicken for convenience.
• The nicest part about making your own chalupas is how you can top them with anything you want. Add a dollop of guacamole or pico de gallo for a deluxe touch.

Instructions for Preparing Chalupa Shells

Fresh chalupa shells are the greatest! They may be reheated for around 3 minutes under the broiler or in an air fryer set to 350 F (180 C).

• Fry in advance – The fried chalupa shells may be stored in sealed containers for two days.
• Put it in the fridge – The dough may be prepared up to a day ahead of time and chilled until intended use.
• Freeze – The dough circles may be formed and then placed between sheets of wax paper. Put in a Ziploc bag and freeze until ready to cook. They could be prepared up to a week ahead of time.

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List of Ingredients:

The Shell:

• ½ tsp kosher salt
• 1 tsp white vinegar
• 1 tbsp baking soda
• 1 cup whole milk
• 2½ cups AP flour, more if required
• Vegetable oil for frying

The Spiced Ground Beef:

• ¼ tsp cumin
• ¼ tsp coriander
• ¼ tsp cayenne
• ½ tsp paprika
• ½ tsp kosher salt
• 1 tsp chili powder
• 1 tsp cornstarch
• 1 tbsp vegetable oil
• 1 lb. of 80/20 ground beef

The Toppings:

• Hot sauce (if you want)
• ¼ cup sour cream
• ½ cup grated Colby Jack cheese
• 1 cup shredded iceberg lettuce
• 1 medium Roma tomato, cored and diced

Directions:

Making the chalupa shells:

1. Whisk together the flour, baking soda, and salt in a medium mixing basin. Add the vinegar and milk and stir until a rough dough forms.
2. Place the batter on a floured, clean surface. Knead the mixture until it comes together, then split it into 8 equal portions (approximately 75 g each).
3. Add in enough oil to a cast iron pan so that it reaches 1 1/2″ up the side. Heat the oil at 325 F or 170 C on medium heat.
4. Flatten each dough ball into a 6-inch circle.
5. Taking one at a time, gently put one of the flattened-out dough portions in the heated oil. Fry for 30 seconds, or until the bottom is golden brown but not quite burnt; otherwise, the sheet will not fold.
6. Turn and form into a taco shell, cooking for 30 seconds more on each side.
7. Drain the fried bread on paper towels. Continue with the rest of the dough.

Making the seasoned ground beef:

1. In a small bowl, whisk together the chili powder, cornstarch, paprika, salt, cumin, coriander, and cayenne.
2. Using paper towels, pat the meat dry. Heat the oil in a big cast iron skillet over medium-high heat. Cook, tossing regularly and breaking up the meat with a wooden spoon until the ground beef is browned, approximately six minutes.
3. Stir in the spice blend and 1/3 cup water. Take off the heat after stirring to mix.

Filling the Shell:

Stuff each chalupa shell halfway with seasoned ground meat. Serve with shredded lettuce, sour cream, cheese, and tomatoes on top. Serve right away with hot sauce on top. Enjoy!

See more Popular Copycat Recipes Below:

Copycat Panda Express Orange Chicken Recipe

Popeyes Chicken Sandwich Recipe (Copycat)

Homemade Chick-fil-A Sauce Copycat Recipe

How to Make Chicken Minis

El Pollo Loco Chicken Recipe (Copycat)

Chick-Fil-A Chicken Salad Copycat Recipe

Authentic Arby’s Jamocha Shake Copycat Recipe

Arby’s Beef and Cheddar Sandwich Copycat Recipe

Arby’s Bronco Berry Sauce Copycat Easy Recipe

With succulent chicken thighs cooked crisp and coated in a miraculously perfect copycat sauce, Panda Express orange chicken is a must-try! It is the most famous item on the menu, and I’m sure you can see why. This dish will make you dance in your chair as you devour it since it is so amazing!

If you’re hungry for Chinese food that’s both economical and easy to prepare, this is the meal for you. From start to end, it’s crunchy, savory, and ready in under 30 minutes.

If you like this recipe, be sure to check this Panda Express Beijing Beef Recipe!

Recipe for Panda Express Orange Chicken (Copycat)

The flavor of this Orange Chicken dish is identical to that of the famous Panda Express restaurant meal. The only exception is that it’s simple to create at home for a lower price. This recipe produces extremely soft chicken meat that has been marinated in a zesty orange sauce. I believe it easily outperforms the take-out equivalent!

Another advantage of creating it at home is that you can completely control and change the ingredients as needed. For example, suppose you have a more prominent family or are having a party. In that case, you may double or quadruple the recipe.

There may be many ingredients involved and many plates to clean, but this really does go together easily. Once you have a platter of delicious chicken, you’ll forget about the mountain of pans you left behind!

How to Prepare Panda Express Orange Chicken:

• Begin by making the sauce: Mix cornstarch, rice wine, water, orange juice, sesame oil, white sugar, brown sugar, white vinegar, orange zest, ginger, garlic, and red pepper flakes to produce the renowned sauce. You stir it first, then leave it until later.
• Getting the chicken ready: To cook the chicken thighs, get two shallow dishes, add a whisked and salted egg to one, and put the flour and cornstarch combination in the other. The chicken chunks should then be dipped in the egg mix before being dredged in the flour dish.
• Fry: In a large skillet or frying wok, heat the oil to 375 degrees F and fry the chicken chunks in groups until brown and cooked completely. When you’re finished, set it to the side.
• Bring the sauce to a boil: Remove all but one tablespoon of the oil from the pan and add the sauce. Then, while stirring constantly, heat it until boiling.
• Return the Chicken to the Sauce: Return the fried chicken to the sauce and toss until fully mixed. Once the sauce has thickened, the meal is ready. Serve with a side of rice.

Variations on the Panda Express Orange Chicken Recipe:

• Vegetables: To make it healthy, stir-fry some vegetables in the pan before pouring the sauce back in. Chopped bell peppers, chopped red onion, broccoli, bok choy, and sugar snap peas would be some wonderful additions.
• Make it Hotter: If you want your Chinese food fiery, add extra red pepper flakes, as well as some hot sauce or cayenne pepper, to the sauce.
• Make it better for you: Replace sweets with honey or maple syrup for a healthier alternative. Alternatively, the chicken can be gently fried or baked and then chopped into bits.
• Alternative Meats: This dish can also be made using pig or beef.
• Vegetarian: Use tofu to make it vegetarian. You may fry or bake firm tofu until golden and then use it in this dish.
• Add crushed peanuts, red pepper flakes, sliced scallions, and sesame seeds to customize your dish.

How do you keep orange chicken fresh?

• Store them in the fridge for up to 3 days in an airtight container. Keep in mind that the meat may get somewhat wet and less crunchy in the fridge.
• You can alternatively prepare the chicken and sauce separately and freeze them for up to 3 months. When ready to serve, thaw and mix.

Tips for making a panda orange chicken:

• Use chicken thighs for the most remarkable results since they are more tender.
• For a healthy alternative, you could even use chicken breast.
• Don’t leave off the orange zest; it gives the meal a lovely scent.
• You can also use the sauce to bake the chicken in for a more beneficial choice.
• If you don’t have brown sugar on hand, add white sugar.
• If you’re going to cook the chicken, make sure it’s on a wire rack beforehand. Then, if desired, use a paper towel.

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List of Ingredients

• pinch of black pepper
• 1 1/2 tsp salt
• 2 tbsp canola oil
• 1/4 cup flour
• 1/2 cup cornstarch
• 1 egg
• 2 lb boneless skinless chicken thighs

The Sauce:

• 1/4 tsp hot pepper flakes (add more for extra heat!)
• 1 tsp sesame oil
• 1 tbsp cornstarch
• 1 tbsp ginger root (minced)
• 2 tbsp rice wine
• 2 tbsp water
• 4 tbsp white sugar
• 4 tbsp brown sugar
• 8 tbsp white vinegar
• zest of 1 orange
• 3 cloves garlic (minced)
• 1/4 cup orange juice
• 1/4 cup soy sauce

Directions

1. In a mixing dish, whisk together all of the sauce ingredients and put them aside.
2. In a small dish, mix together the egg, salt, pepper, and 1 tablespoon of oil.
3. Put 1/2 cup of cornstarch and flour into a shallow dish and whisk well to combine.
4. Add enough oil to a big frying pan over medium-high heat to deep fry the chicken pieces—Preheat the oil to 375 degrees Fahrenheit.
5. When the oil is heated, dunk the chicken chunks in the beaten eggs first, then in the flour mix before placing them in the pan.
6. Do not overfill the pan with chicken pieces; if necessary, cook in groups.
7. Fry the chunks for 3 to 4 minutes on each side or until golden and crunchy. Place on a cooling rack once fried.
8. Remove most of the oil from the pan, reserving about 1 tablespoon. Pour in the orange sauce and bring it to a boil.
9. Take the pan off the heat and mix in the cooked chicken until thoroughly covered.
10. Serve with rice with a garnish of orange zest, sesame seeds, and green onions, if preferred.

Panda Express Orange Chicken Video Recipe

Conclusion

I hope you’ve liked this Panda Express Orange Chicken as much as I did preparing the recipe! If you have any questions or suggestions for this Copycat recipe, please share your thoughts in the comments section. Share this Panda Express Recipe on your social media. Thanks!

Braised pork belly in a syrupy, sweet crimson sauce is known as Hong Shao Rou in China. This dish for pork belly is ideal for a holiday supper!

Holiday feasts are a time for celebration. So there’s no better way to enjoy Christmas vacation than with Hong Shao Rou, a Shanghai-style delicacy of scarlet braised pork belly.

The vivid red color is festive, and the flavor of pork belly is exquisite when seasoned and caramelized with sugar, soy sauce, ginger, and Shaoxing wine!

Red-cooking is used in many of the most famous Chinese pork belly recipes, as well as other pork and duck meals. For most occasions, this Chinese cooking method involves slow-braising pork belly with sugar-based seasonings until it caramelizes and becomes mouthwateringly soft.

What is the meaning of Hong Shao Rou (Red Braised Pork Belly)?

Hong Shao Rou is a braised pork belly dish prepared with soy sauce, sugar, and a variety of aromatics and spices. Hong Shao Rou is a sophisticated meal that incorporates many aromatics to enhance the flavor.

Based on where you travel in China, you’ll find somewhat varied variations of this dish. Some variations use light soy sauce instead of dark soy sauce (yielding a much lighter red hue), while others include vinegar and scallions. Tinker with the ingredients and see what you can come up with!

Two aspects will stay consistent no matter where you go: cooking the meat in “caramel” (warmed brown sugar) before braising and a lengthy braise using a soy sauce-based braising liquid. People may find the initial step of frying the meat in caramel strange, but it is actually a critical step since it seals in the caramel taste.

Due to the extended cooking period, all of the tastes from the braising liquid are soaked into the meat, resulting in a flavor explosion in each mouthful. It will also be very soft as if the meat is dissolving on your tongue.

Hints & Tips for the best Braised Pork Belly

While this recipe is straightforward, there are a couple of things to remember to ensure that you make it correctly the first time!

• Look for a pork belly that has a balanced fat-to-meat ratio. If the meat is too lean, it will not become soft or flavorful. A Chinese grocery shop, such as 99 Ranch, is the best and simplest way to find the correct cut of pork belly. Typically, they will contain components that have already been chopped to the right width.
• To make cutting the meat simpler, parboil it first. This also conveniently leaves us with just enough hot water to braise with. Because you’ll be adding it back to the pork that’s already cooking, it’s best to use hot water for the braise. If you use cold water, the meat may become tough when it comes into touch with it.
• When making caramel, be attentive when dissolving the sugar in the oil. After adding the sugar to the oil, attempt not to stir it until you see a puddle of melted sugar forming. Once part of the sugar has melted, whisk it with a chopstick (or something similar with a low surface area) to speed up the melting process. But be careful, since the caramel will cling to whatever you use to stir it!
• To get the most excellent results, avoid checking on the meat too frequently. We want to keep temperature changes to a minimum when braising, so tossing the meat once every 30 minutes should be enough.

One of my favorite Asian recipes is Chinese braised pork belly (Hong Shao Rou), and I simply can not wait for you all to explore this dish! Let’s get this party started!

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List of Ingredients

• 1 tbsp Shaoxing wine (or dry sherry)
• 2 tbsp cooking oil
• 2 tbsp light soy sauce
• 1/2 cinnamon stick
• 1/2 inch ginger (sliced thin)
• 4 tbsp dark soy sauce
• 2 cloves garlic (crushed)
• 2-star anise
• 7 tbsp brown sugar
• 3 cups water
• 10 Szechuan peppercorn (optional if you can’t find it at a grocery store)
• 5 pounds thick pork belly (about 1.5 inches wide; skin on)

Directions

• Place the three cups of water in a large saucepan or skillet and bring to a boil over medium-high heat; the level of water must be at least 50 percent the width of the pork belly. Throw in the pork belly and cook for 1 minute on each side, or until the outside is somewhat hard. Set the boiling water aside and transfer the pork belly to a chopping board. Don’t throw it away!
• Pour in the garlic, ginger, star anise, Szechuan peppercorns, and cinnamon stick to the water and heat on low. We must have this water hot since we’ll be returning it directly to the pork, and if it gets cold, the meat will stiffen.
• In an oven or a big saucepan, heat the oil over medium-low heat and chop the pork belly into 1.5-inch chunks on each side. Toss in 3.5 tablespoons of brown sugar. Allow the sugar to rest uninterrupted until it begins to dissolve.
• When the sugar begins to dissolve, stir it with a single chopstick to accelerate the process.
• Once all of the sugar has melted and become a dark caramel hue, add the pork belly. Cook for a few minutes, rotating the chunks halfway through until the caramel has covered practically every surface of each piece. Be careful not to break the parts!
• Cook for a minute after adding the light soy sauce, dark soy sauce, and Shaoxing wine. Then, along with all of the spices and aromatics, pour in the water. Cook the pork belly for 2 hours over medium-low heat, stirring every 30 minutes.
• The pork will be completely tender after 2 hours. Stick a chopstick into the bottom of the meat to see whether it’s cooked. The chopstick must be able to puncture the entire chunk without difficulty. Put the cover back on and continue braising until it achieves your preferred tenderness.
• Remove the cover from the pan and turn the heat up to medium. Mix in the remaining 3.5 teaspoons of sugar—Cook for about 20 minutes or until the sauce has thickened and reduced slightly. To keep the meat from burning, stir it every few minutes. When the sauce is viscous enough to adhere to the meat, you’ll recognize when it’s ready.
• Take the meat from the pan and sprinkle it with some of the remaining sauce. Serve with vegetables and rice of your choice.