Bean Chalupa Recipe
Ingredients
| Pinto beans | 1 pound, dried | |
| 1 (3-pound) boneless pork or beef roast | ||
| Garlic | 2 Clove (5gm), minced | |
| Onion | 1 Large, chopped | |
| Chili powder | 2 Tablespoon | |
| Ground cumin | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
| Green chiles | 1 Can (10oz), undrained | |
| Dried oregano | 1 Teaspoon | |
| Corn chips package | 1 | |
| Head of lettuce | 1 Small, shredded | |
| Tomatoes | 4 Medium, chopped | |
| 2 to 3 ripe avocados, peeled and chopped | ||
| Shredded sharp Cheddar cheese | 3 Cup (16 tbs) | |
| Commercial taco sauce | ||
Directions
GETTING READY
1) Prepare the beans by sorting and washing.
2) In a large Dutch oven, place beans and pour enough to water to cover.
MAKING
3) Add pork, garlic, onion, chili powder, cumin, salt and green chilies. Place over heat.
4) Cover with a lid and allow simmering for 3 hour, to soften the meat.
5) Add oregano and cook for 30 minutes without the cover.
6) Remove meat from the pan for shredding.
7) Return back meat to the pan and mix well.
FINALIZING
8) Spoon the bean mixture over corn chips.
9) Arrange lettuce, tomato, avocado, onion and cheese in layers.
SERVING
10) Spread taco sauce on top of chalupas.
1) Prepare the beans by sorting and washing.
2) In a large Dutch oven, place beans and pour enough to water to cover.
MAKING
3) Add pork, garlic, onion, chili powder, cumin, salt and green chilies. Place over heat.
4) Cover with a lid and allow simmering for 3 hour, to soften the meat.
5) Add oregano and cook for 30 minutes without the cover.
6) Remove meat from the pan for shredding.
7) Return back meat to the pan and mix well.
FINALIZING
8) Spoon the bean mixture over corn chips.
9) Arrange lettuce, tomato, avocado, onion and cheese in layers.
SERVING
10) Spread taco sauce on top of chalupas.
Chef
