Crockpotchalupa Recipes

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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



Pork Chalupas image

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

1 (4 pound) pork shoulder roast
1 pound dried pinto beans
3 (4 ounce) cans diced green chile peppers
2 tablespoons chili powder
2 tablespoons ground cumin
2 tablespoons salt
2 tablespoons dried oregano
2 tablespoons garlic powder
16 flour tortillas

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



Chalupas image

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.

1 cup dried pinto beans
3-1/2 cups water
1/4 cup chopped onion
1 can (4 ounces) chopped green chilies
1 garlic clove, minced
1 tablespoon chili powder
1-1/2 teaspoons salt
1-1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
1 boneless pork shoulder butt roast (1-1/2 pounds)
1 package (9-1/4 ounces) corn chips
1/4 cup sliced green onions
Shredded lettuce
Shredded cheddar cheese
Chopped fresh tomatoes
Salsa

CROCK POT CHALUPA

Make and share this Crock Pot Chalupa recipe from Food.com.

Provided by k_dub

Categories     Pork

Time 6h15m

Yield 10-12 serving(s)

Number Of Ingredients 12



Crock Pot Chalupa image

Steps:

  • Put all ingredients in crock pot. Cook covered, until beans are done and meat falls apart easily; about 5-6 hours on high.
  • Shred pork and put on tortillas with cheddar cheese.
  • Note: Tapioca is a strange ingredient but it really helps the thickness of this pork. You need to buy the Quick-Cooking tapioca that may come in a little red 8 oz box. You would find this by the jello mixes. I would guess that you could use cornstarch or flour instead of tapioca but I haven't done that before.

Nutrition Facts : Calories 333.3, Fat 12.1, SaturatedFat 4.8, Cholesterol 69, Sodium 980.8, Carbohydrate 26.2, Fiber 2, Sugar 2.3, Protein 30.3

1 lb dry pinto beans, presoaked
2 lbs pork roast
1 medium onion, chopped
2 garlic cloves, minced
4 cups chicken broth
2 tablespoons chili powder
1 1/2 tablespoons cumin
1 teaspoon oregano
2 (4 ounce) cans diced green chilies
1 1/2 tablespoons unsweetened tapioca
1 cup cheddar cheese, shredded
10 -12 flour tortillas

CROCK POT CHALUPA

From Mama Sita on the welltellme site! YUM!!! If you don't eat pork, feel free to substitute chicken or a chuck roast.

Provided by Mrs.R

Categories     One Dish Meal

Time 6h

Yield 12-14 serving(s)

Number Of Ingredients 10



Crock Pot Chalupa image

Steps:

  • Soak beans overnight and drain.
  • Add all ingredients to the slow cooker.
  • Cook on high for 5 hours, or on low for 10 hours, or until meat falls apart and beans are done. Every slow cooker is different! You may need to add more water.
  • If you have a bone from the roast, remove it, and "mash" beans, if you like.
  • Uncover and cook for about a 30 minutes until desired thickness is reached.
  • Serve with tortillas or tortilla chips with lots of toppings!
  • IF you end up with too many leftovers, these can be made into burritos and frozen. Just add some cheese and salsa!

1 lb dry pinto beans, soaked overnight and drained
3 lbs lean pork roast
1/2 cup chopped onion
2 minced garlic cloves
1 tablespoon salt
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon oregano
1 (4 ounce) can green chilies, chopped
4 cups water

CHALUPAS

Provided by Food Network

Categories     main-dish

Time 5h25m

Yield 10 to 12 servings

Number Of Ingredients 20



Chalupas image

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.

2 1/2 pound pork loin roast (with bone in, for more flavor)
2 cups pinto beans, rinsed and picked over
4 large fresh tomatoes (about 2 pounds), peeled and cut up
6 fresh long green chiles, roasted, peeled, seeded and diced
2 cups chopped onions
1 tablespoon finely chopped garlic
1 tablespoon oregano
2 tablespoons chili powder
2 teaspoons ground cumin
Salt and freshly ground pepper
3 or 4 cups water (to cover)
1 bag (10 1/2 ounces or about 7 cups) small corn chips
1 1/2 cups (about 6 ounces) grated cheddar or Colby
1 cup sour cream
2 cups salsa
2 cups guacamole
1 cup diced tomatoes
1 cup sliced green onions (with some green tops)
1 cup black olives, whole or sliced
1/2 head iceberg lettuce, shredded or chopped

CHICKEN CHALUPAS

Provided by Food Network

Yield 4 servings

Number Of Ingredients 16



Chicken Chalupas image

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.

1 cup Tomato Salsa Cruda, recipe follows
4 chicken breast halves, bone in
1 chayote, peeled, cut in half, and center seed removed
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
8 corn tortillas, toasted crisp in the oven
1 head Romaine lettuce, cut in thin strips
2 ounces crumbled Cotija cheese
4 tablespoons nonfat sour cream
1/2 bunch cilantro leaves, chopped
4 Italian Roma tomatoes, cored and chopped
1 to 2 serrano chilies, chopped
1/4 small onion, chopped
Juice of 1 lime
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

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