Instructions

1. 1

   In a large bowl, whisk together the flour, baking powder, and salt.

2. 2

   Cut in the shortening until the mixture resembles coarse crumbs.

3. 3

   Gradually add the warm water, mixing until a shaggy dough forms.

4. 4

   Knead for 2-3 minutes on a lightly floured surface until smooth and elastic.

5. 5

   Divide the dough into 6-8 equal balls, cover with a kitchen towel, and let rest for 15-20 minutes.

6. 6

   Toss thinly sliced steak with olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper.

7. 7

   Heat a large skillet over medium-high heat until hot.

8. 8

   Add seasoned steak in a single layer and cook for 2-3 minutes per side until browned and cooked through.

9. 9

   Remove from pan and set aside.

10. 10

    Heat vegetable oil to 350-375°F (175-190°C) in a large, heavy-bottomed pot.

11. 11

    Roll out each dough ball into a thin, oval shape about 6-7 inches long.

12. 12

    Carefully lower one dough oval into the hot oil and fry for 30-60 seconds per side until puffed and golden brown.

13. 13

    Remove with tongs and drain on a wire rack lined with paper towels.

14. 14

    Immediately fold slightly to create the chalupa shape as it cools.

15. 15

    While shells are still warm, sprinkle 2 tablespoons of Monterey Jack cheese inside each shell.

16. 16

    Layer in a portion of cooked steak.

17. 17

    Top with shredded cheddar cheese.

18. 18

    Dollop with sour cream and salsa verde.

19. 19

    Add optional toppings like diced onion and cilantro.

20. 20

    Serve immediately.