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Crockpot Chalupas Recipe

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This recipe for Crockpot Chalupas is from Katie Kay's Kitchen, 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:  
2 lb. pork shoulder
1 lb. dry pinto beans (rinsed)
1 bottle Mexican beer
1 15 oz. can fire roasted tomatoes
6 cloves garlic, minced
2 jalapeno peppers, ribbed, seeded and minced
3 tsp. chili powder
3 tsp. cumin
1/2 tsp. cayenne pepper
2 tbsp. taco seasoning
Generous pinch or two of salt
2 c. chicken broth
1 c. shredded cheese (I used Mozzarella)
12+ flour tortillas
Directions:
Directions:
Place the pork shoulder in the slow cooker (frozen or thawed). Cover with dry pinto beans, beer, tomatoes, garlic, jalapenos, chili powder, cumin, cayenne, taco seasoning, salt, and chicken broth. I've always found these cooking times to be very flexible once you hit the 8 hour mark. 8 hours...12 hours...it doesn't really matter! Put it in when you leave for work, and forget about it until you get home.

When you get home, shred the pork with 2 forks. Not much effort will be needed here.

Sprinkle cheese on top and let it melt while you prepare your baked chalupa shells.

Preheat your broiler, then bake your tortillas until they are wavy and golden. Then flip them and do the same on the other side.

Place meat mixture on the chalupa shell and top with your favorite toppings. I recommend salsa, sour cream, fresh cilantro and more cheese!

 

 

 

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