PORK CHALUPAS
A simple slow cooker meal! Great for small gatherings because it makes a ton. Freezes well too for quick meals later.
Provided by Stefani Ferguson
Categories World Cuisine Recipes Latin American Mexican
Time 9h15m
Yield 16
Number Of Ingredients 9
Steps:
- Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.
- Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.
- When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.
Nutrition Facts : Calories 474.3 calories, Carbohydrate 57.8 g, Cholesterol 45.2 mg, Fat 14.9 g, Fiber 7.7 g, Protein 26.4 g, SaturatedFat 4.6 g, Sodium 1622.2 mg, Sugar 3 g
CHALUPA OR SPANISH SHREDDED PORK AND BEANS
This is a recipe I found on a bag of dried Pink Beans. Makes 6-8 servings. In this Spanish dish, called Chalupa, a savory pork roast bakes with beans until the meat is so tender you can shred it with a fork. Because the dish bakes for such a long time the beans do not need prior soaking. Serve this chili-like mixture with desired condiments such as chopped tomatoes, avocado, onions, shredded cheese, taco or hot sauce.
Provided by Maddison
Categories High Protein
Time 5h20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 275°F. .
- Put all the ingredients into a large pot, Dutch oven or roaster.
- Add 7 cups of water. Bring to a boil over high heat.
- Cover and bake for 4 hours, stirring occasionally, until meat falls apart when stirred.
- Increase oven temperature to 400°F. Uncover and bake for 45 to 60 minutes stirring occasionally until temperature reaches 165°F as measured by a food thermometer and until sauce thickens to desired consistency.
- It will continue to thicken as it cools. Makes 6 to 8 servings.
- **To substitute home canned goods: use 2 quarts pork, 2 quarts pink beans, 8oz jar chopped green chilies and heat all on stove. Sauté onion, garlic in a bit of olive oil first. Add 2 quarts water. Bring to boil and simmer at least 20 minutes.
Nutrition Facts : Calories 758.7, Fat 22.7, SaturatedFat 8, Cholesterol 194.9, Sodium 1322.2, Carbohydrate 55.1, Fiber 11.2, Sugar 4.2, Protein 81.7
CHEESY BEAN CHALUPA
This dish is also delicious with seasoned ground meat or leftover chicken or turkey-just add chunks or slices on top of the bean layer before baking.
Provided by josamky1063
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- When you are ready to assemble the chalupas, preheat oven to 350 degrees F.
- Lightly spray cookie sheets with nonstick cooking spray.
- Place the tortillas in a single layer. Bake tortillas for 20 minutes until crispy and golden brown. (Do not turn over.)
- While the tortillas are baking, place the olive oil, lime juice, chili powder and Dijon mustard in a bowl and whisk until blended.
- Add the lettuce, radishes, cilantro leaves, basil and scallions to the above ingredients. Toss to combine.
- Season with salt and pepper to taste and toss again.
- Keeping the just-baked tortillas on the cookie sheet, spread 1/4 cup of the White Bean Dip on each tortilla and sprinkle with 2 Tablespoons of shredded cheddar cheese.
- Heat in oven at 350 degrees F until cheese is melted-about 5 minutes.
- Top each tortilla with salad mix, avocado salsa, sour cream and remaining cheese. If you have extra tortillas, cut them into quarters and bake them to use as garnish.
STEAK AND BLACK BEAN CHALUPAS
Our Chopped Dinner Challenge this week was cube steak. We wanted to achieve a great flavor without overcooking the meat, and so we seared it in a screaming hot pan and made chalupas, crunchy open-faced tacos. Chopped Basket Ingredient: cube steak
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- For the tortillas: Preheat the oven to 375 degrees F. Lay the tortillas on a baking sheet, brush both sides with the oil and sprinkle with salt. Bake until golden brown and crispy, about 10 minutes.
- For the cube steak: Toss the steak strips with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons of the oil in a large skillet over high heat until lightly smoking. Add half of the strips and cook, tossing until the strips are browned on all sides, but not completely cooked through, 1 to 2 minutes. Remove with a slotted spoon to a large bowl and repeat with the other half.
- Remove all but 1 tablespoon of oil from the skillet and reduce the heat to medium-high. Add the onions and 1/2 teaspoon salt. Cook, stirring frequently, until golden brown, 6 to 8 minutes. Add the garlic and 1/4 teaspoons of the oregano and cook for 1 minute. Add the broth and stir with a wooden spoon to loosen any browned bits. Add the steak strips and any accumulated juice and simmer until thickened slightly, about 4 minutes. Remove from the heat and add the remaining 1/4 teaspoon oregano, lime zest and lime juice and mix well.
- For the beans: Heat the oil in a medium skillet over medium-high heat and add the chili powder. Cook until fragrant, about 15 seconds. Add the black beans and toss to combine. Add the broth, 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to boil. Using a masher, smash the black beans, stirring occasionally to incorporate into the broth, until thick. Remove from the heat.
- For the chili-lime mango: Toss the mangoes with the lime zest, lime juice, chili powder and 1/8 teaspoon salt.
- To assemble the chalupas, spread a thin layer of smashed black beans on each crispy corn tortilla and divide the steak among them. Top with some chili-lime mangoes and serve with lime wedges and pickled jalapenos.
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