3 recipes found
Place the pork shoulder in the slow cooker. Cover with dry pinto beans, beer, tomatoes, garlic, jalapenos, chili powder, cumin, cayenne, taco seasoning, salt, and 1 1/2 cup water. Cook on low heat for 6-8 hours or high heat for 4-6 hours. Don’t open the lid – it adds to the cooking time.
Remove the lid after the cooking time and shred the pork using two forks. You can do this directly in the slow cooker. If it’s too runny, continue to cook with the cover off for a little while. If it’s too dry, add more water.
Sprinkle cheese on top, replace the lid, and cook for another 30 minutes to allow the cheese to melt.
Meanwhile, preheat the broiler. Place tortillas directly on the oven rack and bake for 2 minutes or until golden brown. Flip the tortillas and bake for another 1-2 minutes under golden brown and crunchy. Be careful because they burn easily! Remove from oven and allow to cool.
Top each tortilla with pork and bean mixture and sour cream.
Spray the crock of a slow cooker with cooking spray. Place roast inside the prepared crock.
Combine beans, 2 cans chile peppers, chili powder, cumin, salt, oregano, and garlic powder in a bowl. Stir to combine and pour over roast in the slow cooker. Add enough water to mostly cover roast. Jiggle roast a bit to get some liquid underneath.
Cover and cook on Low for 5 hours. Open slow cooker; if beans have absorbed all the liquid, stir in more water, 1 cup at a time. Cover and cntinue to cook for 3 to 4 more hours, adding water as necessary, until roast is fork-tender. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Transfer roast to a cutting board. Remove and discard any bone and fat. Shred meat with two forks.
Return shredded meat to the slow cooker with remaining chile peppers. Cook on Low until heated through, about 30 minutes.
Serve with tortillas.
To make the chalupa shells, combine flour, baking powder, and salt in a medium mixing bowl. Stir well to combine the dry ingredients.
Gradually pour in milk, while stirring, until you need to use your hand to knead. Add in the melted butter, and knead well.
Shape dough into 6 equal balls. Sprinkle flour over a work surface and flour the rolling pin. Roll each dough ball into about a 7-inch circle, moving the dough a quarter turn after a couple of passes with the rolling pin. Add more flour to the work surface and rolling pin if dough sticks.
Keep rolled dough circles under a clean, damp kitchen towel until ready to fry.
Set up stations of chopped lettuce, chopped tomatoes, shredded cheese, and any optional toppings you plan to use, and place in a convenient array for assembling the chalupas.
Microwave refried beans on medium setting until soft and spreadable, about 1 minute, and add as the first station to your other ingredients.
Warm shredded chicken briefly in the microwave or in a skillet, and toss with taco seasoning mix, and add as the second station to the other ingredients.
To fry chalupa shells, add cooking oil to a depth of about 1/4-inch to a large, nonstick skillet. Heat oil over medium heat, and when the oil is hot, fry one side of one dough circle until lightly brown, about 1 minute.Using tongs, lift the partially cooked shell from the skillet and place only half of the uncooked side into the oil. Carefully hold half of the shell away from the oil, until the first half is browned, about 1 minute, then brown the other half. Repeat until all the shells are done.
To keep the bent shape, place fried chalupa shells into a taco holder until ready to fill.
To serve, spread each chalupa shell with about 2 tablespoons refried beans, and fill with 2 or 3 tablespoons seasoned shredded chicken. Fill with lettuce, tomatoes, and cheese.
Garnish with optional toppings, such as pico de gallo, sour cream, and sliced avocados, if desired. Serve immediately.