mexican chalupas tacos

Name: Mexican Chalupas Tacos
Prep time: 15 min
Cook time: 8 h
Cuisine: Mexican
Ingredients: 1 can(s) pam vegetable cooking spray; 1/2 large yellow onion; seperated into circular slices; 1 teaspoon(s) (well rounded) chicken bouillion; 5 pound(s) boneless pork shoulder or roast; poked with serving fork; 4 clove(s) garlic; minced or small diced; 1 can(s) black beans, drained; 1 jar(s) trader joes roasted garlic salsa; 1/2 teaspoon(s) powdered cumin; 1/2 large large red bell pepper; julienne; 2 small cans whole green chilis; drained and julienne; ## FILL CROCKPOT IN ABOVE ORDER.; 1/2 bottle(s) (small) vegetable oil for frying shells; 1 bag(s) approx. tia rosa's flatbread 10 inch; 1 can(s) refried beans to lightly coat inside of shells.; 1/2 large lettuce; shredded; 1/2 bunch(es) chopped cilantro mix into lettuce.; 3 - spring onions, chopped (not whites); 1 large peeled diced avacado; or guacamole; 4 large roma tomatoes; diced; 1 medium container of sour cream to dollop; 1 can(s) parmesan, romano,asiago cheese or try using mexican cojita cheese, crumbled.

(1 RATING)

84 Pinches 1 Photo

Jean P.

Chgo, IL

Updated on Mar 10, 2013

I like Chalupas. This recipe is so easy, and really tastes fabulous. Not mexican authentic, but isn't home made a great alternative to fast food? Put ingredients in the Crockpot before bed, then leave it on Low overnight. Fall apart tender, and the house smells wonderful... you can put it in freezer containers and make the amount you need for each meal.

Rate

a delicious homemade spin on the flatbread taco of a favorite chain; from your crockpot...

prep time 15 Min

cook time 8 Hr

method Slow Cooker Crock Pot

yield varies by quantity used.

Ingredients

1 can pam vegetable cooking spray
1/2 large yellow onion; seperated into circular slices
1 teaspoon (well rounded) chicken bouillion
5 pounds boneless pork shoulder or roast; poked with serving fork
4 cloves garlic; minced or small diced
1 can black beans, drained
1 jar trader joes roasted garlic salsa
1/2 teaspoon powdered cumin
1/2 large large red bell pepper; julienne
2 small cans whole green chilis; drained and julienne
FILL CROCKPOT IN ABOVE ORDER.
1/2 bottle (small) vegetable oil for frying shells
1 bag approx. tia rosa's flatbread 10 inch
1 can refried beans to lightly coat inside of shells.
1/2 large lettuce; shredded
1/2 bunch chopped cilantro mix into lettuce.
3 - spring onions, chopped (not whites)
1 large peeled diced avacado; or guacamole
4 large roma tomatoes; diced
1 medium container of sour cream to dollop
1 can parmesan, romano,asiago cheese or try using mexican cojita cheese, crumbled.

How To Make mexican chalupas tacos

Step 1

Spray Crockpot with Pam. Fill with ingredients in above order. Set on LOW overnight; 8 hrs...or to fall apart tender. (4 hrs high,& then 2-3 low)for same day.

Step 2

Chalupas (My Way) Tia Rosa FlATBREAD 10inch tortilla size; 2 per hungry person. you'll find this at Ralph's in my area. Fry in large skillet of hot veg. oil; bending with metal tongs after 1 min. to golden, hold taco bend and flip to finish other side of homemade shell. Don't wait too long or you can't bend swollen shell.
Step 3

Drain and cool down cooked shells on paper toweling. Set aside. Assemble the Chalupas. Spread refried beans lightly within each shell...then start filling with condiments listed below it. If you add the cooked Chalupa meat after the tomatoes; it helps hold ingredients within the shell for eating it neater!
Step 4

Serve with the meat warmed up, sprinkling some of the suggested cheese across the top of each one; or use favorite shredded or mexican crumble choice;like cojita!
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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