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"The belly rules the mind."--Spanish Proverb

Mexican Chalupas Recipe

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This recipe for Mexican Chalupas is from The Moore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
5 lb beef or pork roast (a combination is best)
3 T Crisco
3 onions, chopped
1 can chopped green chiles
2 cans green chile salsa
1/4 t garlic powder
4 T flour
4 t salt
1 t cumin
juice from the roasts
1 lb pinto beans, soaked overnight or 3 cans pinto beans

Directions:
Directions:
Preheat oven to 200. Place roast in large roasting pan or Dutch oven. Cover with a tight lid and roast about 12 hours until well done. (May put roast in a pressure cooker with 1 cup water and cook for 35 to 40 minutes). Drain meat, reserve juice, cool. Shred meat and set aside. Melt Crisco in a large pan, add onions and chiles. Cook for a couple of minutes, then add salsa, garlic powder, flour, salt and cumin. Cook for a minute. Stir in reserved meat juice and shredded meat. Cook 5 minutes until thickened and cool. Makes a large amount. May freeze a portion.
When making Chalupas, put soaked beans on and cook until tender. (If crunched for time, use 3 cans of pinto beans) Add 3 cups of meat mixture, 1 t salt, and 1 T chili powder. Cook, uncovered, about 1 hour, until heated through. Serve in small bowls over corn chips. Garnish with cheese, chopped onion, lettuce, tomato, avocado, olives, radishes, picante sauce, etc.

 

 

 

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