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mexican chalupas tacos

(1 rating)
complex avatar
Recipe by
Jean P.
@complex
Chgo, IL

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 amount you need for each meal.

(1 rating)
yield serving(s)
prep time 15 Min
cook time 8 Hr
method Slow Cooker Crock Pot

Ingredients For mexican chalupas tacos

  • 1 can
    pam vegetable cooking spray
  • 1/2 lg
    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
    black beans, drained
  • 1 jar
    trader joes roasted garlic salsa
  • 1/2 tsp
    powdered cumin
  • 1/2 lg
    large red bell pepper; julienne
  • 2 sm
    cans whole green chilis; drained and julienne
  • FILL CROCKPOT IN ABOVE ORDER.
  • 1/2 bottle
    (small) vegetable oil for frying shells
  • 1 bag
    approx. tia rosa's flatbread 10 inch
  • 1 can
    refried beans to lightly coat inside of shells.
  • 1/2 lg
    lettuce; shredded
  • 1/2 bunch
    chopped cilantro mix into lettuce.
  • 3
    spring onions, chopped (not whites)
  • 1 lg
    peeled diced avacado; or guacamole
  • 4 lg
    roma tomatoes; diced
  • 1 md
    container of sour cream to dollop
  • 1 can
    parmesan, romano,asiago cheese or try using mexican cojita cheese, crumbled.

How To Make mexican chalupas tacos

  • 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!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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