Years ago a college friend gave me a cookbook her family had put together. Though I haven't tried all the recipes in it, I'm inclined to say there's not a bad one in the bunch- everything I've tried has been fabulous. Even the strange-sounding recipe for "Vinegar Dumplings" was amazing. I may need to post that one later for you!
This recipe is from that cookbook. Apparently 'Chalupa' is a misnomer, to be authentic you'd use thin, small, fried corn tortilla 'boats'. But this tastes really similar and is simpler.
This batch is big; feel free to cut it in half. The bean/meat mixture freezes well, though, so maybe make the whole batch and have some on hand in the freezer for a quick meal!
Chalupas
2 lb. boneless pork roast *
1 lb. pinto beans, sorted and rinsed *
1 Tbsp. chili powder
1 small can green chilies
1 clove garlic, minced
1 1/2 tsp. cumin
1/2 tsp. oregano
1 1/2 tsp. salt
* I used beef roast and black beans
Toppings:
corn chips
shredded cheese
chopped onion
diced tomatoes
sliced avocado
salsa
(Start making this about 6-7 hours before you want to eat. Or see 'Faster Chalupas' below.) Preheat oven to 400 degrees. Put all ingredients in a Dutch oven or roaster; add enough water to cover. Bake, covered, for one hour, then reduce to 275 degrees. Cook another 4-5 hours. Add more water if the beans aren't all the way covered by it.
Remove pork, cool and shred. Meanwhile, cook the bean mixture with the lid off for 30-60 minutes or until thick. Put shredded meat back into bean mixture and heat.
Serve on a bed of crisp corn chips and top with shredded cheese, lettuce, onion, tomatoes, avocadoes, and salsa.
FASTER CHALUPAS:
#1: use a pressure cooker. Mine took about 30 minutes under high pressure in a Kuhn Rikon. Plan on 1 hour instead if you have a regular pressure cooker.
OR #2: use leftover roast and 3 (15 oz.) cans of beans, undrained. Add all seasonings except for the salt, combine and simmer for at least 15 minutes to blend the flavors.
This recipe is from that cookbook. Apparently 'Chalupa' is a misnomer, to be authentic you'd use thin, small, fried corn tortilla 'boats'. But this tastes really similar and is simpler.
This batch is big; feel free to cut it in half. The bean/meat mixture freezes well, though, so maybe make the whole batch and have some on hand in the freezer for a quick meal!
Chalupas
2 lb. boneless pork roast *
1 lb. pinto beans, sorted and rinsed *
1 Tbsp. chili powder
1 small can green chilies
1 clove garlic, minced
1 1/2 tsp. cumin
1/2 tsp. oregano
1 1/2 tsp. salt
* I used beef roast and black beans
Toppings:
corn chips
shredded cheese
chopped onion
diced tomatoes
sliced avocado
salsa
(Start making this about 6-7 hours before you want to eat. Or see 'Faster Chalupas' below.) Preheat oven to 400 degrees. Put all ingredients in a Dutch oven or roaster; add enough water to cover. Bake, covered, for one hour, then reduce to 275 degrees. Cook another 4-5 hours. Add more water if the beans aren't all the way covered by it.
Remove pork, cool and shred. Meanwhile, cook the bean mixture with the lid off for 30-60 minutes or until thick. Put shredded meat back into bean mixture and heat.
Serve on a bed of crisp corn chips and top with shredded cheese, lettuce, onion, tomatoes, avocadoes, and salsa.
FASTER CHALUPAS:
#1: use a pressure cooker. Mine took about 30 minutes under high pressure in a Kuhn Rikon. Plan on 1 hour instead if you have a regular pressure cooker.
OR #2: use leftover roast and 3 (15 oz.) cans of beans, undrained. Add all seasonings except for the salt, combine and simmer for at least 15 minutes to blend the flavors.
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