CHALUPA GRANDE
Mother made this dish for field lunches during cotton harvest. She's a great cook, and I give her lots of credit for my kitchen know-how. My husband, Jeff, and I have a 1-1/2-year-old daughter. I plan to pass Mom's recipes on to her.
Provided by Taste of Home
Categories Dinner
Time 3h55m
Yield 10-12 servings.
Number Of Ingredients 16
Steps:
- Place first 10 ingredients in a large kettle. (Beans do not need to be soaked.) Bring to a boil; reduce heat and simmer, covered, about 3 hours or until beans and roast are tender. Remove roast; cool slightly. Remove meat from bones; shred with a fork. Return meat to kettle. Cook, uncovered, until thick, about 30 minutes. Serve over corn chips. Pass remaining ingredients as toppings.
Nutrition Facts :
CHICKEN CHALUPAS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees.
- Prepare the Tomato Salsa Cruda. Season the chicken and chayote with salt and pepper, place them in a baking dish, and roast for 30 to 35 minutes. Cool and remove the skin and bones from the chicken and tear into small strips. Cut the chayote into bite-size chunks. Toss the chicken and chayote with the Tomato Salsa Cruda and set aside.
- To assemble the chalupas, place two crisp tortillas on each plate, overlapping them. Place the lettuce on top of the tortillas, then mound the chicken and chayote mixture on the lettuce. Garnish with the Cotija cheese, sour cream, and cilantro.
- In a bowl, place the tomatoes, chilies, onion, lime juice, salt, and pepper. Mix well. Store in a covered container, in the refrigerator, no more than 1 day.
CHALUPAS
Provided by Food Network
Categories main-dish
Time 5h25m
Yield 10 to 12 servings
Number Of Ingredients 20
Steps:
- Place pork roast in large stockpot. Add pintos, tomatoes, chiles, onion, garlic, oregano, chili powder, cumin, salt, pepper, and enough water to cover. Bring to a boil and lower to a gentle simmer. Cover and slowly cook 3 hours; remove meat and set aside to cool. Continue cooking uncovered until beans are tender, another 2 hours, stirring occasionally.
- Meanwhile, remove cooled meat from bone, and shred or pull off in bite-size pieces. Discard bone and fat. Return to pot and cook 1 hour longer. Stir often and add more water when necessary to thin slightly. (Chalupas should have the consistency of stew).
- Serve hot in bowls, with corn chips on the bottom, a ladle of chalupas, and pile on condiments of your choice. It will store well in the refrigerator for up to 1 week.
CHICKEN CEASAR CHALUPA
I was looking for something like Granite City's Chicken Chalupa and this is what I ended up with. I serve with chips and salsa.
Provided by ND_Dawn
Categories < 30 Mins
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Put tortillas on baking sheet, spread a thin layer of dressing (1 Tablespoon or so) on each tortilla and cook in oven for about 3 minutes.
- Remove from oven and sprinkle with cheese (enough to cover the tortilla and to your taste), half the chicken, and a few handfuls of tomatoes. Sprinkle with pepper.
- Put back into oven and cook about 8-10 minutes (you can take out earlier, we like ours crispy). Meanwhile, mix lettuce with salad dressing and croutons.
- Serve chalupa with salad. Enjoy!
CHALUPAS
This chalupa recipe is such a refreshing change of pace from traditional chili. It's also fun to serve to guests. Nearly everyone who's sampled it has requested the recipe. -Ginny Becker, Torrington, Wyoming
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. , Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through. , To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.
Nutrition Facts : Calories 393 calories, Fat 19g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 680mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 8g fiber), Protein 18g protein.
PORK CHALUPAS
My kids love this stuff! I'm really not sure if 'Chalupa' is the right term for this, but it's what we've always called it. Feel free to add more or less spice and add any toppings your family may like. It's very easy and versatile.
Provided by looneytunesfan
Categories One Dish Meal
Time 8h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Combine pork roast, pinto beans, green chiles, chili powder, cumin, oregano, salt, pepper and water in slow cooker.
- Cook on low for 4 hours.
- Remove roast and pull meat apart, removing any bones or fat.
- Return pork to slow cooker and continue cooking for 2 to 4 more hours, adding more water if necessary.
- Place corn chips on serving plates.
- Spoon pork mixture over chips and serve with desired optional toppings.
Nutrition Facts : Calories 1104.3, Fat 38.3, SaturatedFat 8.3, Cholesterol 190.5, Sodium 706.6, Carbohydrate 100.4, Fiber 17.3, Sugar 4.6, Protein 88.7
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