Football and other casual parties are always fun and easy when mouth-watering Chalupas are on the menu. There’s a tasty variety of ways to eat this dish…over Fritos, over lettuce for a Chalupa salad, or by itself. There are also a number of *condiments your guests can use so it tastes exactly the way they want it. Note…the Fritos are a must for this dish.
Chalupas are a tasty staple for our casual parties and the dish tastes great for several days afterward as a leftover. It freezes well too which is why (since there’s only 2 of us at home) we usually have some in the freezer for those nights we don’t feel like cooking. Don’t count on too many leftovers though as your guests will want to take some home. I purchase packages of plastic containers from the Dollar store so I can package the Chalupas easily for guests to take home and enjoy the next day.
Try this soon during the cool fall season and when you’re tired of Holiday meals every night!
- 4-5 pound pork tenderloin
- 3 canned Mexican style tomatoes
- 2 tsp Mexican cinnamon (important that you use Mexican style)
- 2 TBs Mexican oregano
- 4 TB Dark Pasilla Chile powder
- 4 tsp cumin
- salt and freshly ground pepper
- orange juice and lime juice
- 12 fresh long green chiles, roasted, seeded and diced
- 2 chopped white onions
- 2 TBs finely chopped garlic
- 4-5 cans Pinquito Beans (don’t drain) or drained Pinto Beans
- 1 Mexican beer
- *suggested condiments
- Mix the chopped chiles and spices to a paste with orange and/or lime juice
- Pound the pork under plastic and cover with spice paste. Marinate for 1 hour or overnight
- Place pork roast with marinade paste in a **large stockpot. Add beer and enough water to cover. Bring to a boil and lower to a gentle simmer. Cover and slowly cook 3 hours; remove meat and set aside to cool. Add beans to pot.
- Meanwhile, remove cooled meat from bone, and shred or pull off in bite-size pieces. Return to pot and cook 1 hour longer. Stir often and add more water when necessary. Chalupas should have the consistency of stew.
- Serve hot in and pile on *condiments of your choice.
- 1 bag Fritos (this is a must)
- grated cheese
- sour crème
- sliced avocado
- sliced green onions
- dices white onions
- diced peppers
**If using a crockpot – cook the meat for about 5 hours on low, take out to shred and add the beans. Cook for about 2 hours longer.