Chicken chalupas

Preparation – 30 minutes

Fill a medium saucepan with water and bring to a boil. Trim any excess fat and sinew from the chicken breasts and cook them in the boiling water for 20 minutes.

Meanwhile, finely chop the iceberg lettuce and cut the tomatoes into small cubes. Grate the cheddar cheese and set the toppings aside.

Mix the flour, baking powder and salt. Melt the butter in a small saucepan or microwave. Meanwhile, gradually add the milk to the flour mixture while kneading. You can knead this dough by hand or use an electric mixer.

Next add the melted butter and knead the dough well. Divide the dough into 6 equal portions and roll out each into a circle, as you would for a tortilla. Place them under a clean tea towel to prevent them from drying out.

Use 2 forks to shred the cooked chicken, then set the pulled chicken aside.

Finishing chalupas with chicken – 20 minutes

Heat a generous layer of sunflower, or other neutral oil, in a wide pan. Carefully place one of the rolled out dough discs in the oil and fry until golden brown on both sides. Fold the chalupa in half once it is almost done.

Transfer it to a plate lined with kitchen paper to drain any excess oil. Repeat for the remaining dough, placing the fried chalupas under a clean tea towel to keep them warm.

Heat a glug of oil in a frying pan and fry the “pulled chicken” with all the spices for a few minutes.

Spoon the chicken into the chalupas and top with iceberg lettuce, tomatoes, cheddar and garlic sauce or crème fraîche (if using). Serve immediately, enjoy!