Monday, September 28, 2009

Chalupas

I made Chalupas today (sorry the picture didn't turn out to clear) for a school family who just had their 5th baby (and for our family too). It was the second time I've made them (the other time for another school family when they had a baby) and they are sooo good.

it's one of those great meals you can throw in the crockpot in the morning, and when you get home in the afternoon the kitchen smells wonderful and you have a delicious dinner waiting for you. since i was gone ALL day today it was just what i needed.

i clipped it from the paper years ago...

1 lb. pinto beans, soaked over night
3 lbs. pork loin roast 2 cans green chiles
2 cloves garlic, chopped 1 tablespoon ground cumin
2 tablespoons chili powder 1 teaspoon dried oregano
1 teaspoon salt water, to cover
10 flour tortillas 1 cup grated Colby cheese

*I also added chopped tomatoes, avocados and sliced limes as garnishings...

Drain beans, combine everything except tortillas and cheese in a slow cooker. Add enough water to cover. simmer until meat falls from bone, 3 to 4 hours on high or 6 to 8 hours on low. remove the roast and shred the meat. (I'm sure you all know that if you do this with 2 forks when the meat is hot it shreds very easily).

*the beans actually need more time (than the meat) to cook, so i continued cooking the beans once i removed the meat for about another hour on high...cook them until they become tender.

warm tortillas and scoop chalupa mixture into tortillas, garnish with cheese etc...

*i served the mixture in small bowls because the broth it makes is so good...then the kids could put on their toppings (oh, we put sour cream on top too) and either eat it like soup or spoon bite size amounts onto tortilla pieces.

1 comment:

  1. These chalupas look yummy! I have limited cooking abilities, but I might try these :D

    --Peggy

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