Crockpot Chalupas Recipe

Crockpot Chalupas Recipe Pinch of Yum

WEBDec 10, 2012 · Cover with dry pinto beans, beer, tomatoes, garlic, jalapenos, chili powder, cumin, cayenne, taco seasoning, salt, and 1 1/2 …

Rating: 4.8/5(17)
1. Place the pork shoulder in the slow cooker. Cover with dry pinto beans, beer, tomatoes, garlic, jalapenos, chili powder, cumin, cayenne, taco seasoning, salt, and 1 1/2 cup water. Cook on low heat for 6-8 hours or high heat for 4-6 hours. Don’t open the lid – it adds to the cooking time.
2. Remove the lid after the cooking time and shred the pork using two forks. You can do this directly in the slow cooker. If it’s too runny, continue to cook with the cover off for a little while. If it’s too dry, add more water.
3. Sprinkle cheese on top, replace the lid, and cook for another 30 minutes to allow the cheese to melt.
4. Meanwhile, preheat the broiler. Place tortillas directly on the oven rack and bake for 2 minutes or until golden brown. Flip the tortillas and bake for another 1-2 minutes under golden brown and crunchy. Be careful because they burn easily! Remove from oven and allow to cool.

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Crockpot Chalupas Recipe Sidetracked Sarah

WEBOct 18, 2018 · Crockpot Chalupas Are the Perfect Way to Feed a Crowd! This Easy, Delicious Recipe Is Versatile Enough to Please Everyone!

1. Rinse and sort beans, place in slow cooker
2. Add pork roast, chopped green chilies, garlic, chili powder, salt, oregano, cumin
3. Pour chicken broth over roast
4. Cook on high 8 hours

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Slow Cooker Chalupas Food Storage Moms

WEBFeb 3, 2020 · Slow Cooker Chalupas with Pork Roast. Place pork roast and dried beans in the slow cooker. Pour in broth and water. Add in …

1. Place pork roast and dried beans in the slow cooker. Pour in broth and water. Add in onions, diced green chilies, garlic, and taco seasoning. Turn slow cooker on to low and cook for 6-8 hours. Once pork can be easily pulled apart with a fork, shred pork and stir. Remove excess liquid, if desired. This is can be served over rice, in tortillas, or in fry bread. Top with lettuce, tomatoes, radishes, sour cream, etc.
2. Combine all ingredients in a small bowl. Mix and set aside for ten minutes. Cover with plastic wrap. Pour a small amount of oil in cast iron pan to heat oil to 375. You will not be submerging the bread, so only a small amount is needed (about 1/2 inch). Divide dough into 8 pieces. Flatten and roll each piece into 5-6 inch circles.The dough may be tough, but don’t worry, it will be light and flaky when fried. Poke a small hole in the middle (this helps prevent air bubbles). Place dough in oil. After a few seconds turn and cook the other side. The dough should be lightly brown. Drain and serve with beans, cheese, or taco filling.

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