Monday, August 15, 2011

Chalupa

This is a recipe that cooks for several hours so start it earlier in the day. You can enjoy a few meals during your week with the yield from this recipe.

Chalupa

1 lb. pinto beans
3 lbs. boneless pork
6 cups water
1/2 cup onion, chopped
2 cloves garlic, minced
2 Tablespoons chili powder
1 Tablespoon cumin seeds
1 teaspoon dried oregano
1 Tablespoon salt
1- 4 oz. can of diced jalapenos (if you like a little heat) or…
1- 6 oz. can of diced green chilies
1/2 – 1 cup Pace Picante sauce (or any brand of Mexican sauce/salsa available in your area)

Put all ingredients in dutch oven or crock pot. Cover and simmer about 5 hours or until roast falls apart and the beans are soft. Uncover shred the meat and cook to thicken to desired consistency. If using a crock pot cook on low for 8-9 hours. Check after 5 hours to make sure the beans haven’t absorbed all the liquid. Add 1 cup water at a time if you need to. After the meat is cooked and beans are soft shred the pork.

Enjoy this meat with corn or flour tortillas and with toppings of your choice. This would also work well wrapped in a small flour tortilla and deep fried. I’ve seen Chalupas on Mexican Restaurant menus served in this deep fried form.

15 comments:

  1. I enjoy Mexican food and its been a long while since I've had it. Just add a little hot sauce on this one and I'm good to go. Richard from Amish Stories.

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  2. That looks so delicious. I will have to try this ; )
    Have a wonderful day.

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  3. Another half hour and it will be done. The house smells great and it tastes amazing-thanks:@)

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  4. This sounds wonderful and I'm going to have to try this. In Texas a chalup is a crisp flat corn tortilla with the fixin's on top.

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  5. oh! this sounds very similar to a recipe I received from a Mennonite friend years ago and have since lost!! Thank you for posting.

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  6. In your photo this pork almost looks like it was diced before cooking. Is that the case? or was it left in a whole roast form? I also would be interested to hear what is the definition of a "mexican mennonite". What is your background? Ellen, you seem to post a lot of Mexican recipes - I love 'em!!!

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  7. Lorrie, I've done it in both forms whole or chopped. I've also done it with cheap cuts of beef roasts chopped up. Both ways it gets to a nice shredding consistency. I grew up in Southern California Lorrie, where many of my best friends were Mexican and I enjoyed their mother's and grandmother's cooking...
    I also have a Mexican sister in law.

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  8. Do you soak the beans ahead of time or put them in dry?

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  9. I recently discovered this blog from another food blogger and I have to say that I'm loving the recipes and the fact that a print friendly option is available for those of us who want to print your recipes. I can't wait to start trying some of these delicious looking recipes.

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  10. Anonymous...just put the beans in dry. The cooking time takes care of them nicely leaving them soft and edible...

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  11. Yum! I have some left-over plain pulled pork (already done) so I'm going to add the ingredients to a skillet and put the chalupas together. Perfect timing!

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  12. My first batch of this is already delicious just 5 hours into cooking. I used 3 med. sized pork tenderloins - looks like pulled pork. I'm going to take some camping and can already imagine how good it will taste with a variety of fresh veges, chopped cilantro and some shredded cheese all wrapped up in a tortilla. This one is going to be repeated a lot, I can already tell. Thank you.

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  13. How many servings does this recipe make? Thankyou!

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    Replies
    1. Hezzie, I've fed 12 people with this recipe and had leftovers. I hope that helps...

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