CHALUPAS
This chalupa recipe is such a refreshing change of pace from traditional chili. It's also fun to serve to guests. Nearly everyone who's sampled it has requested the recipe. -Ginny Becker, Torrington, Wyoming
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. , Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through. , To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.
Nutrition Facts : Calories 393 calories, Fat 19g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 680mg sodium, Carbohydrate 37g carbohydrate (2g sugars, Fiber 8g fiber), Protein 18g protein.
CHALUPA JOES
Make and share this Chalupa Joes recipe from Food.com.
Provided by Phoenix_here
Categories Meat
Time 13m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a skillet, brown the beef; drain.
- Add picante sauce, soy sauce, oil, mustard, lemon pepper, garlic powder, nutmeg and cardamom; simmer, uncovered, for 3-4 minutes.
- Remove from the heat.
- Stir in cheese.
- Spoon onto bottom of rolls; sprinkle with onions.
- Replace tops.
Nutrition Facts : Calories 375.8, Fat 21.1, SaturatedFat 8.7, Cholesterol 68.2, Sodium 986.5, Carbohydrate 22.8, Fiber 2.1, Sugar 1.8, Protein 23.4
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TRADITIONAL CHALUPA RECIPE: MAKE HOMEMADE CHALUPAS
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- 1. In a large bowl, combine masa with 1 teaspoon oil, salt, and ⅔ cup water. Stir with a wooden spoon until a soft dough comes together. Knead the dough into a smooth mass, adding more water or oil if needed.
- 2. Use your hands to shape dough into 2-inch balls, then flatten each ball of dough into a disc with the palm of your hand. Use a wooden spoon to make a divot in the center of each disc, then shape the dough into a small boat.
- 3. Meanwhile, heat the oil. In a large cast-iron skillet, warm ½ cup oil over medium-high heat. When the oil starts to shimmer, add the chalupa shells. Fry until golden brown and crisp, about 1 minute, then use tongs to flip and continue to fry until the other side is golden brown.
- 4. Use tongs to transfer chalupa shells to a paper-towel-lined plate. Spread a spoonful of salsa into the center of each chalupa and top with chicken, lettuce, onion, and cotija cheese.
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