Can you believe I have never had a chalupa before? It's true, somehow I have made it through life without indulging in what by all accounts seems to be a delicious meal choice. I have a feeling that is about to change very soon. I just came across this slow cooker chalupa recipe and it seems like the perfect reason to pop my metaphorical chalupa cherry.
This recipe will help you create a delicious, spicy shredded pork and pinto bean filling for fabulous chalupas. This all gets cooked by Crock-Pot wizardry while you are off doing other things to build up an appetite.
Read more ¿Qué más?: Latin Crock-Pot: Perfect red pozole will warm you up from the inside
Shredded Pork and Pinto Bean Chalupas
Ingredients
1 lb. pork shoulder
1 lb. dry pinto beans (rinsed)
6 ounces light beer
1 15-ounce can fire roasted tomatoes
6 cloves garlic, minced
2 jalapeno peppers or other hot chili, minced (ribs and seeds removed)
2 teaspoons chili powder*
2 teaspoons cumin*
1/2 teaspoon cayenne pepper*
*AND/OR a tablespoon or two of taco seasoning
generous pinch or two of salt
1 1/2 cups water
3/4 cup shredded cheese
12+ flour or corn tortillas
Directions:
Get the full recipe directions and feast your eyes on the sumptuous photos of the finished product at Pinch of Yum.
Image via broc7/Flickr
