Scrumptious Chalupa Recipe

You will enjoy eating the fork tender pork and the aroma that fills your kitchen...

You must try this pork chalupa recipe tonight. Or maybe tomorrow.

Since this is a crock pot recipe that needs to cook at least 6 hours, buy your ingredients the day before cooking so you can start early in the morning. By the time dinner rolls around, this dish will have turned into something so tender your taste buds will be begging for a bite.

Once you have made your own chalupa recipe, you won't bother with Taco Bells Chalupa supreme unless you are very short on time and you are looking for a high dose of sodium.

Did you know that Taco Bells chalupa supreme has approximately 650 miligrams of sodium?

Now I'm not saying that the sodium content of my chalupa recipe is real low or that you are even concerned with sodium levels.

But you might be.

The point is, this recipe is easy, healthier, delicious and you can control the salt.

Maybe I'm a control freak but I do like it when I know what's in my food. And everything that goes into this dish, I can pronounce.

Healthier Or Not?

If you are looking to make a chalupa like Taco Bell with the fried shell, then you are going to fry a flour tortilla in oil.

Let me explain how to do that.

Pour an inch or two of oil into a frying pan. Heat the oil over medium heat.

Test the temperature by holding the tortilla with tongs and dipping a small portion of the tortilla in the oil.

Does it bubble up?

If yes, then it's hot enough. Lay the whole tortilla in the oil. If you have two sets of tongs, hold the tortilla in a "U" shape while in the oil.

If not then turn the tortilla over frequently as it cooks so it doesn't burn.

The trick is to fold the tortilla in half before it gets too stiff. Other wise it's all over and you are stuck with a flat crispy tortilla.

Not what we are looking for so start over with a new tortilla. This time make sure to fold the tortilla over in half sooner.

Cook the tortilla until it's golden brown. Drain the tortilla on paper towels until cool.

Did I mention that chalupa means "boat" or "launch" in Spanish?Maybe that's why I love chalupas. I like boats!


When you are ready, fill the tortilla with the pork chalupa.

Mmmmm delicious.

Serving the pork chalupa recipe this way increases the fat content of your meal and it tastes pretty darn good I have to admit.

However, I avoid serving chalupas this way. I go for the healthier version. I've got to watch my figure you know.

Healthy Chalupa Recipe

If you use corn tortillas and heat them in the microwave, you will cut out a lot of fat in this recipe.

This is the healthiest way to eat pork chalupas. If you prefer flour tortillas, you can use them as well.

To use corn tortillas, first get them wet with a little water. Just sprinkle some water or run them under the faucet for quick little splash.

Place them in the microwave on a plate for 30 seconds. The water treatment really helps to soften them up.

I have another option if you want to heat up several corn tortillas at a time.

Take out several corn tortillas and wrap them flat in foil. Then place them a steamer over low heat. They will be hot and pliable when you need them.

When you have guests over, you can heat your corn tortillas in a steamer and then transfer them to a tortilla warmer to keep them warm for your guests.

This chalupa pork recipe is a perfect one to make for a party like Cinco De Mayo. It is as hands free as it gets and it practically cooks itself, except for the shredding part.

This dish can also be served right from the crock pot and is basically self serve which is great for any party.

How To Make Pork Chalupas Video

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Here is where you can get a Tortilla Oven similar to the one I use in the video.

Pork Chalupa Recipe


  • 3 to 4 lb. boneless pork butt, trimmed of fat.
  • 1 lb. dry black beans, (two cups), rinsed and cleaned
  • 1 four ounce can green chiles, use chopped or chop them.
  • 5 cloves garlic, minced
  • 1 can fire roasted diced tomatoes (14oz.)
  • 1/2 cup diced yellow onion
  • 2 tsp. salt
  • 1 tbsp. chili powder
  • 2 tsp. ground cumin
  • 3 to 4 cups of low sodium chicken broth

This is such an easy recipe, you are going to love it.

Start this first thing in the morning befoe you head off to work. By the time you get home, the house will be smelling wonderful and dinner will practically be made.

To a crock pot, add the beans and green chiles. Then place the pork on top. Add the rest of the ingredients.

Try and sprinkle all the spices around instead of just plopping them in one big lump.

Cook on low for 9 or 10 hours or on high for 6 hours.

Remove the roast and shred with two forks and then return to the crock pot for an additional 30 minutes.

Serve with tortillas, and any of the following toppings:

  • shredded lettuce
  • shredded cheese
  • sliced avocado
  • sour cream
  • hot sauce

and anything else you desire.

Remember, "It's Gotta Be Hot To Be Good..."

More Pork Recipes

Chile Verde
Pork Tamales
Pork Carnitas
Pork Enchiladas

From our Chalupa Recipe to Home Page 

Click here to watch my Pork Chalupas video.

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New! Comments

Have your say about what you just read! Leave me a comment in the box below.


Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California