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    Chalupa

  • 1 pound Pinto beans (soaked)
  • 3 pounds Pork roast
  • 7 cups Water
  • 1/2 cup Onion -- chopped
  • 2 Garlic cloves -- minced
  • 1 tablespoon Salt
  • 2 tablespoons Chili powder
  • 1 tablespoon Cumin
  • 1 teaspoon Oregano
  • 4 ounces Green chili peppers -- chopped (one can)
  • Put all ingredients in a dutch oven, an electric crockery cooker, or a heavy kettle. Cover and simmer about 5 hours, or until the roast falls apart and the beans are done. Uncover and cook about 1/2 hour, until the desired thickness is achieved.

    Found this on the SOAR website, made it for supper tonight, added some heat with chopped jalapeno relish and sour cream as a garnish for those of us that like it hotter than the rest of the family. The next time we make it I think I will cube the pork instead of leaving it whole. Made it in the crockpot.


    This recipe sounds good. I am from Mexico and down there the only Chalupas that we know are totally different. The Chalupas we know are soft fry corn tortillas (hard fry corn tortilla is a TOSTADA) with different toppings, some times with or without spread refry beans, meat (pork or beef), chopped onions, salsa and sour cream, very simple but delicious.

    Chalupa picture

    Vegetarian Chalupa recipe

    Chicken Chalupas picture and recipe More authentic Mexican Recipes

    Date: Wed, 03 Nov 1999
    From: Paulino Garcia, paulino@home.com


    Recipe by: Nels Peterson, npkp4jp@polar.polarcomm.com
    Posted By:Nels Peterson, Via: Chile Head Mailing List
    Post Date: Tue, 02 Nov 1999

    *BACK TO MEXICAN*







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