Las Chalupas Recipes

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.

Steps:

• In a skillet over medium heat, brown meat. Add taco seasoning, salsa, and jalapeno juice. Add a little water if mixture is too dry. Reduce heat to low and simmer for 10 minutes.
• In another skillet, heat Canola over medium-high heat. Fry flour tortilla shells flat until crispy on both sides. Place tortillas on a flat plate. Cover in meat, then cover meat with cheese, and melt cheese under broiler, about 2 minutes. Remove plate and cover cheese with shredded lettuce, then tomatoes, and olives. Place dollops of guacamole and sour cream in center.

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.

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.