Crock Pot Chalupa Recipes Recipes Recipe For Stuffed
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
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
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
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
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!
CROCK-POT CHALUPA
This is basically a Mexican pork and pinto bean stew. A favorite to serve during neighborhood bonfires where I lived in Mississippi. Even better served with a fistful of Freetos! I use a bone-in pork shoulder roast for this- cutting as much meat off the bone as is easy but always throwing the bone into the pot as well. If you use a leaner cut of pork it just doesn't come out right at all- neither the texture nor the flavor. Another keeper from my ex mother-in-law.
Provided by lolsuz
Categories Pork
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Stir all together into crock pot and cook 8 hours on high.
Nutrition Facts : Calories 259.1, Fat 6.5, SaturatedFat 2.1, Cholesterol 71.4, Sodium 532.6, Carbohydrate 18.8, Fiber 6.1, Sugar 1.5, Protein 30.9
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