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!

Anyway...

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.

Pork Chalupa Recipe

Ingredients:

• 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