"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Dallas Chalupas Recipe

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This recipe for Dallas Chalupas, by , is from Hanigan Taste of Home, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathleen Webb Hayes
Added: Thursday, January 29, 2009


1 (16 oz) pkg dried pinto beans
1 (2-3 pound) pork butt roast, trimmed
3 garlic cloves, minced
3 T chili powder
1 T dried oregano
1 T ground cumin
1 T plus 2 t salt
2 bay leaves

corn chips
shredded cheddar cheese
chopped tomatoes
shredded iceberg lettuce
chopped avocados
hot sauce (salsa)
sour cream

Sort and rinse the beans. Generously cover the beans with water in a bowl and let stand for 8-10 hours; drain and rinse. Combine the beans and pork in a crock pot. Add enough water to cover the beans and 3/4 of the pork. Stir in the garlic, chili powder, oregano, cumin, salt and bay leaves.
Cook covered on low for 6-8 hours, stirring occasionally. Remove pork to a platter and cool slightly. Take meat from bone and shred. Return the meat to the crock pot and cook for 20 minutes or to the desired consistency, adding water as needed. Discard bay leaves. Spoon mixture over corn chips in bowls. Serve with cheese, onions, tomatoes, etc.

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