Tuesday, December 20, 2011

Chalupa Salad

This is my take on chalupas, but done up like a taco salad.

If you want a more traditional chalupa, serve these on warmed tortillas instead of over chips.

Makes: 16 servings
Prep time: 5 minutes
Cook time: 9-10 hours
Printable Recipe


  • 4 lb pork shoulder roast
  • 1 lb dried pinto beans
  • 3 (4 oz) cans diced green chile peppers
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons salt
  • 2 tablespoons dried oregano
  • 2 tablespoons garlic powder
  • 1 large bag Fritos Scoops chips
  • 6 tomatoes, chopped
  • 2 avocados, chopped
  • 1/2 head iceberg lettuce, shredded
  • 2 cups shredded cheddar cheese
  • Pickled jalapeños, to taste

1. Place beans, 2 cans of the chiles, and the spices into a Dutch oven. Add the roast and enough water to to cover the pork.

2. Cover and cook on low 8-9 hours or until the pork is very tender and is starting to fall apart. Remove the roast (carefully) and shred (you can also shred it in the Dutch oven using a fork). Add in the remaining can of chile peppers and cook one more hour.

3. Crumble Fritos into bowls. Top with pork and beans, lettuce, tomato, avocado, cheese and jalapeños.

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