Re: [CH] Chalupa
Paulino Garcia (paulino@home.com)
Wed, 03 Nov 1999 13:37:56 -0200
This recipe sounds good. I am from Mexico and down there the only
Chalupas that we know are totally different. The Chalupas we know are
soft fry corn tortillas (hard fry corn tortilla is a TOSTADA) with
different toppings, some times with or without spread refry beans, meat
(pork or beef), chopped onions, salsa and sour cream, very simple but
delicious.
You can see a Chalupa picture at:
http://www.fastaco.com/content/cha_tost.html
Vegetarian Chalupa recipe at:
http://www.vegweb.com/food/ethnic/mexican/2013.shtml
Chicken Chalupas picture and recipe
at:http://www.vegweb.com/food/ethnic/mexican/2013.shtml
For more authentic Mexican Recipes you can visit the following web
address: http://mexico.udg.mx/cocina/ingles/home.html
Paulino Garcia
Nels Peterson wrote:
>
> Found this on the SOAR website, made it for supper tonight, added some heat
> with chopped jalapeno relish and sour cream as a garnish for those of us
> that like it hotter than the rest of the family. The next time we make it I
> think I will cube the pork instead of leaving it whole. Made it in the
> crockpot.
>
> CHALUPA
> >
> >Recipe By :
> >Serving Size : 8 Preparation Time :0:00
> >Categories : Mexican Crockpot
> >
> > Amount Measure Ingredient -- Preparation Method
> >-------- ------------ --------------------------------
> > 1 pound Pinto beans (soaked)
> > 3 pounds Pork roast
> > 7 cups Water
> > 1/2 cup Onion -- chopped
> > 2 Garlic cloves -- minced
> > 1 tablespoon Salt
> > 2 tablespoons Chili powder
> > 1 tablespoon Cumin
> > 1 teaspoon Oregano
> > 4 ounces Green chili peppers -- chopped (one can)
> >
> >Put all ingredients in a dutch oven, an electric crockery cooker, or a
> >heavy kettle. Cover and simmer about 5 hours, or until the roast falls
> >apart and the beans are done. Uncover and cook about 1/2 hour, until the
> >desired thickness is achieved.
>
> Nels in ND