Crockpot Chalupas

I made several mistakes in this recipe, and it still came out fah-bulous! It just proves how dummy-proof crockpot cooking is. (No insult meant if you've messed it up before. I certainly have. And I had to buy a new crockpot because there was no coming back from it.)



Let's start off with what NOT to do:

1) Don't expect dry pinto beans to soften in 30 minutes in a crockpot on high. Or even 2 hours. Don't 'pull a Katie' and forget to add them until the end. I'm givin' ya pearls, here. Use them wisely.

2) EXPERT TIP ALERT!! Do not put your flour tortillas under the broiler on high, then walk away to lecture a little boy on breaking his sisters things, then put him on timeout, only to have your husband sniff the air and ask if you have something in the oven, at which point you skid in your socks on the tile into the kitchen, rip open the oven door, and scream for help as you watch the flames engulfing the pan. But if you DO all of this, grab the pan with a hot pad like any sensible woman would do and throw the entire thing in the sink, spraying water on it while you yell at your husband to open the kitchen window and start fanning the smoke alarm.

If you did all of the above, this is what it might look like:

Now for what DID work:

1) I put my pork shoulder in the fridge the night before to thaw, but it was still a frozen rock the next morning. I shrugged and dumped it in the crockpot anyway, knowing we had leftover pizza in the fridge if needed. You know what? It came out perfect! The pork was cooked through, and practically falling apart on its own. It practically shredded itself!

2) Since I burned half of our tortillas, Matt used some leftover lime-flavored tortilla chips instead of the chalupa and he ate it with a fork. He said it was awesome!


FIRE HAZARDOUS CROCKPOT CHALUPAS

2 lb. pork shoulder
1 lb. dry pinto beans (rinsed)
1 bottle Mexican beer (I used Dos XX lager, I've also used Negra Modelo in similar recipes)
1 15-ounce can fire roasted tomatoes
6 cloves garlic, minced
2 jalapeno peppers, ribbed, seeded and minced
3 teaspoons chili powder
3 teaspoons cumin
1/2 teaspoon cayenne pepper
2 TBSP taco seasoning
Generous pinch or two of salt
2 cups chicken broth
1 cup shredded cheese (I used Mozzarella)
12+ flour tortillas

Place the pork shoulder in the slow cooker (frozen or thawed). Cover with dry pinto beans, beer, tomatoes, garlic, jalapenos, chili powder, cumin, cayenne, taco seasoning, salt, and chicken broth. I've always found these cooking times to be very flexible once you hit the 8 hour mark. 8 hours...12 hours...it doesn't really matter! Put it in when you leave for work, and forget about it until you get home.

When you get home, shred the pork with 2 forks. Not much effort will be needed here.

Sprinkle cheese on top and let it melt while you prepare your baked chalupa shells.

Preheat your broiler, then bake your tortillas until they are wavy and golden. Then flip them and do the same on the other side.

Place meat mixture on the chalupa shell and top with your favorite toppings. I recommend salsa, sour cream, fresh cilantro and more cheese!

Slightly adapted from Lindsay at Pinch of Yum

2 lb. pork shoulder
1 lb. dry pinto beans
1 bottle Mexican beer
1 15-ounce can fire roasted tomatoes
2 fresh jalapeno peppers
1 package taco seasoning
2 cups or 16oz chicken broth
1 cup shredded Mozzarella
12+ flour tortillas
Fresh cilantro
Sour Cream

PANTRY STAPLES NEEDED:

Minced garlic
Chili powder
Cumin
Cayenne pepper
salt
Salsa
Fire Extinguisher