Make the Filling:
In a large mixing bowl, combine ground beef with onion, flour, chili powder, salt, pepper, paprika, cumin, and garlic. Heat oil in a large skillet or dutch oven to medium-high heat. Add in the beef mixture. Cook beef mixture, stirring and breaking up chunks often. Cook until no pink is visible. Cover the pan, turn off the heat but keep this warm for later.
Make the Dough:
Whisk together the dry ingredients: 2 cups of flour, baking powder, and salt. Mix the oil into the flour mixture. Gradually stir in 1 cup of milk. Mix in the other ½ cup flour. Knead this soft dough with your hands. If the mixture is too dry, add milk a little at a time. If the dough is too wet, add flour a little at a time. Do not over knead the dough as this will make it tough.
Shape the dough:
Flour hands and shape dough into a long cylinder. Cut it into 8 equal parts. On a floured surface, shape each of the 8 pieces into a round circle, about 6 inches across. (I found it easiest to use a rolling pin to achieve this. Use a fork to poke a few holes in each of the disks.
Cook the chalupas:
Place oil (enough to be 1-2 inches deep) in a large skillet. Heat to medium heat. Gently place one disk at a time into the hot oil. As you deep fry, the disk will start to puff up and rise to the top, use tongs to flip it over. Once you’ve flipped it, use the tongs to pull one side of the disk up over the other side. We are folding it into a shell shape.
Allow this to cook until the bottom is lightly golden, then flip and allow the other side to become golden brown as well. As each shell is cooked, remove to a plate lined with paper towel to remove excess oil. Now it’s time to build chalupas! Fill the shells with the meat mixture and desired taco fixings.
