Crock Pot Chalupa
"Everyone who tries this recipe loves it. It's so delicious and very easy!"
- Ready In:
- 6hrs 15mins
- Ingredients:
- 12
- Serves:
-
10-12
ingredients
- 1 lb dry pinto beans, presoaked
- 2 lbs pork roast
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 2 tablespoons chili powder
- 1 1⁄2 tablespoons cumin
- 1 teaspoon oregano
- 2 (4 ounce) cans diced green chilies
- 1 1⁄2 tablespoons unsweetened tapioca
- 1 cup cheddar cheese, shredded
- 10 -12 flour tortillas
directions
- Put all ingredients in crock pot. Cook covered, until beans are done and meat falls apart easily; about 5-6 hours on high.
- Shred pork and put on tortillas with cheddar cheese.
- Note: Tapioca is a strange ingredient but it really helps the thickness of this pork. You need to buy the Quick-Cooking tapioca that may come in a little red 8 oz box. You would find this by the jello mixes. I would guess that you could use cornstarch or flour instead of tapioca but I haven’t done that before.
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Reviews
-
This Recipie is better when made with 1 lb pork roast and 1 lb beef roast, and 1/2 lb pinto beans and 1/2 lb black beans. It also works better if you use water instead of chicken broth. Pile it on top of Thick yellow corn chips like fritos or restaurant style, with lettuce tomatoes and all the other usual taco toppings. -
This turned out really great. Kids who normally turn their nose up at beans said it was delicious. I modified the recipe somewhat to fit what I had on hand..I used a fresh jalapeno and some red bell pepper instead of canned chiles, I threw in some bay leaves, V-8 tomato juice and louisiana hotsauce because I thought it would taste good, and I cooked it stove-top because I was pressed for time. I was really suprised how nicely the instant-tapioca thickened the broth and what a nice job it did.-(I did this part right before serving time though, because I wasn't using a crock-pot.) Definately a trick I will use again, and I'll be making this dish again as well. Thank you for posting!
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I really liked this. I had to cut way back on the chili powder and used one fresh anihiem pepper (no canned chilies), but otherwise left it alone. The meat shred up nicely and the beans were perfectly tender. I think I would like to try it with boston butt because the pork loin cooked just a tad dry.
Tweaks
-
This Recipie is better when made with 1 lb pork roast and 1 lb beef roast, and 1/2 lb pinto beans and 1/2 lb black beans. It also works better if you use water instead of chicken broth. Pile it on top of Thick yellow corn chips like fritos or restaurant style, with lettuce tomatoes and all the other usual taco toppings.
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This turned out really great. Kids who normally turn their nose up at beans said it was delicious. I modified the recipe somewhat to fit what I had on hand..I used a fresh jalapeno and some red bell pepper instead of canned chiles, I threw in some bay leaves, V-8 tomato juice and louisiana hotsauce because I thought it would taste good, and I cooked it stove-top because I was pressed for time. I was really suprised how nicely the instant-tapioca thickened the broth and what a nice job it did.-(I did this part right before serving time though, because I wasn't using a crock-pot.) Definately a trick I will use again, and I'll be making this dish again as well. Thank you for posting!
RECIPE SUBMITTED BY
I like cooking, baking, drawing, reading, and excercising.
Most used cookbook: Better, Homes, and Gardens red and white checked book
Favorite cookbook: Rachel Ray's 30-Minute Meats
