Easy Pork Beef Or Chicken Chalupas Aka Puffy Tacos Recipes

PORK CHALUPAS

Pork Chalupas image

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

Ingredients

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

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

MEXICAN CHALUPAS TACOS

Mexican Chalupas Tacos image

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...

Provided by Jean P.

Categories Tacos & Burritos

Time 8h15m

Number Of Ingredients 21

Ingredients

1 can(s) pam vegetable cooking spray
1/2 large yellow onion; seperated into circular slices
1 tsp (well rounded) chicken bouillion
5 lb boneless pork shoulder or roast; poked with serving fork
4 clove garlic; minced or small diced
1 can(s) black beans, drained
1 jar(s) trader joes roasted garlic salsa
1/2 tsp 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(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 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.

Steps:

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.
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.
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!
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!

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