AUTHENTIC CHALUPA RECIPE RECIPES

A yummy twist to an old favorite. The fry bread makes the difference. It's a popular request at my house. I do up everything but the fry bread in advance, and just heat up before serving. You can also top with other of your favorite taco toppings, such as onion, sour cream, or guacamole. Leftover fry bread can be used as dessert - coat it with cinnamon and sugar, and drizzle with honey.

Provided by Robyn Bloomquist

Categories     Fry Bread Tacos

Total Time 47 minutes

Prep Time 20 minutes

Cook Time 22 minutes

Yield 4 servings

Number Of Ingredients 11

• Ingredients

Nutrition Facts : Calories 808.1 calories, CarbohydrateContent 76.7 g, CholesterolContent 103.4 mg, FatContent 36.5 g, FiberContent 7.2 g, ProteinContent 40.4 g, SaturatedFatContent 13.6 g, SodiumContent 2254.8 mg, SugarContent 6.3 g

While sharing a Bundt cake one day in 1997, amateur bakers and close friends Dena Tripp and Debbie Shwetz realized they could do better. After much experimentation, the duo discovered a batter that produced a moist, delicious cake, which was a huge improvement over the dense, dry cake usually associated with Bundts. But they weren’t done yet. The next step was to decide how to best frost their new Bundt cake. Traditionally, Bundt cakes are glazed by drizzling warm icing over the top, which drips down the sides and dries there. But the pair didn’t want to use glaze. They had a cream cheese icing they thought tasted better than any glaze, but it took some time to figure out how to apply it. They eventually settled on frosting their Bundts with large piped vertical ropes, so the icing looks like it’s dripping down the outside of the cake. To make a Bundt cake that matches the moistness and crumb of the real thing, it’s important to start with the right flour. The cake has more bite to it than one made with only cake flour, but it isn’t as tough as one made with all-purpose flour. That’s why I settled on pastry flour, like the one from Bob’s Red Mill. Pastry flour contains more protein than cake flour, but not as much as all-purpose flour, so it works perfectly here. If you can’t find pastry flour, no need to worry. I’ve got a way for you to hack it by combining cake flour with all-purpose flour in a 2-to-1 ratio. The raspberry puree is made from scratch using frozen raspberries and it’s swirled into the batter before the cake goes into the oven. While the cake cools you can make the cream cheese buttercream icing. Get a 1A tip, which is a wide, circular tip for a pastry bag or gun, to make ropes of icing over the top and down the sides of the cake all the way around, just like the original. Get this recipe in "Top Secret Recipes Unleashed" exclusively on Amazon.com.

Provided by Todd Wilbur

Total Time 3 hours 0 minutes0S

Prep Time 45 minutes0S

Cook Time 2 hours 15 minutes0S

Number Of Ingredients 3

• Ingredients