How To make Chalupas with Chipotle Chiles
Ingredients
3
pound
pork, loin roast
1
teaspoon
salt
1
pepper, to taste
3
each
garlic, cloves, sliced
16
oz
beans, pinto, dried, soaked several hours
1
teaspoon
oregano
1
teaspoon
cumin, ground
1
tablespoon
chili powder
7
oz
chiles, green, canned, drained, chopped
2-3
each
chipotle peppers, en adobo, minced
Directions:
Rub roast with salt and pepper. Cut small slits in roast; insert garlic slices. Place on rack in broiler pan. Broil for 15 minutes. Place roast in slow cooker. Rinse pinto beans; drain. Add to slow cooker. Add oregano, cumin, chili powder, green chiles and enough water to cover.
Cook, covered, on Low for 8 or 9 hours, stirring occasionally. Add the chipotles. Cook, uncovered, for 1 hour longer. Skim off fat; discard bones. Serve on a bed of corn chips with shredded cheese, chopped green onions, tomatoes, cucumbers, lettuce, avocado, salsa and sour cream.
Add a can of diced tomatoes or rotel to leftovers and serve over rice.
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Today’s Quick Lunch: How to Pitalupa - Chalupa with Pita making Live from Bhavna’s Kitchen
Let me show you how to combine two great cuisine into one and create something amazing. Today, in my kitchen two cuisines getting married, Mexican and Mediterranean. Combining Chalupa and Pita. Subscribe :
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Taco Bell Bean Chalupa Recipe In English | Mexican Chalupa Recipe | How To Make Healthy Bean Chalupa
Taco Bell Bean Chalupa Recipe In English | Mexican Chalupa Recipe | How To Make Taco Bell Bean Chalupa At Home Healthy Way
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2 Chalupas
Shredded lettuce
Shredded chicken
Chopped tomato
Chopped green pepper
Chipotle sauce
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Guacamole Recipe:
Dough:
All Purpose Flour (Maida) - 2 Cup
Salt - 1 Teaspoon
Baking Powder - 1 Tablespoon
Oil - 3 Tablespoon
Milk - 1 Cup (As Required)
Oil - For Frying
Stuffing:
Lettuce
Sour Cream
Guacamole
Refried Beans
Mexican Shredded Cheese
Pico De Gallo
Refried Beans:
Pinto Beans - 1 Cup(Soaked Overnight & Boiled)
Olive Oil - 2 Tablespoon
White Onion - Finely Chopped 1/2 Cup
Garlic - Finely Chopped 1 Tablespoon
Roasted Half Crushed Cumin - 1/4 Teaspoon
Chili Powder - 1 Teaspoon
Oregano - 1/4 Teaspoon
Salt - 1 Teaspoon
Pica De Gallo:
Tomatoes - Finely Chopped 1 Cup
Onions - Finely Chopped 1 Cup
Salt - 1/2 Teaspoon
Jalapeno - Finely Chopped 1 Tablespoon
Cilantro - Finely Chopped 1/2 Cup
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New Year Chalupas - Stay Home, Eat Great! - Recipe 35
In this video I will share what I'm eating the first 3 weeks of 2021. Tonight we made Chalupas and Lentils. Enjoy!
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*Chalupa Recipe
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Mexican Chalupa Recipe
This chalupa recipe uses fresh ingredients to make fried tortillas. ⬇️⬇️???????? CLICK FOR RECIPE ????????⬇️⬇️ #mexicanchalupa #chaluparecipe #mexicanchaluparecipe
PRINT THE RECIPE ➡️
Ingredients ⬇️
1 pound ground beef
1 ounce taco seasoning, TSRI taco seasoning mix
1/2 cup salsa
1/4 cup fresh cilantro, rough chop
8 corn tortillas
Kosher salt to taste
1 cup refried beans
Toppings of your choice: more salsa, cilantro, sour cream, guacamole, queso fresco
Vegetable oil for frying
Instructions ⬇️
In a heavy bottom skillet over medium-high heat brown the ground beef. Drain any excess fat or water off and add the taco seasoning, salsa, and fresh cilantro, mix until combined and cook 2 additional minutes stirring occasionally. Keep warm.
In a heavy bottom skillet over medium heat, add enough vegetable oil so it goes up the side of the skillet about 1/4th of an inch. Heat until the oil reaches a temperature between 325°F and 350°F. Carefully place the tortillas one by one into the hot oil, let fry for 2 minutes and flip, cook for an additional 2 minutes, or until golden brown. Tortillas will puff up. Drain well on a paper towel and immediately season each tortilla with a pinch of kosher salt. Continue to do this until all of the tortillas as cooked.
While you are frying the tortillas, heat the refried beans until warm, set aside until ready to assemble the chalupas.
To serve, add 2 tablespoons of the beans on the chalupa and smear it so it covers evenly. Top with the ground beef mixture and toppings of your choice! I like to add more salsa, fresh cilantro, sour cream, guacamole, and queso fresco to ours.
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