With the New Year here, it’s time to create some new recipes for my readers. These Slow Cooker Chalupas are something I’m looking forward to making again and again. Sure, you’ve tried chalupas from Taco Bell, but you’ve never had homemade chalupas like this!
How to Make Slow Cooker Chalupas
Some chalupa recipes may take a while and no one wants to spend that kind of time in the kitchen. When your family is craving something delicious and a home-cooked meal, this is one meal to make them!
A chalupa is fried or baked masa-based dough. There are a LOT of different chapula recipes out there. Most of the time chalupas are topped with various toppings. You’ll find them topped with cheese, meat, and toppings.
A chalupa tastes like a crunchy piece of bread. When you add more toppings to it, it’s going to taste differently. You really need to taste test the different recipes out there and figure out which one you enjoy most.
Place pork roast and dried beans in the slow cooker. Pour in broth and water.
Add in onions, diced green chilies, garlic, and taco seasoning. Turn slow cooker on to low and cook for 6-8 hours.
Once pork can be easily pulled apart with a fork, shred pork and stir. Remove excess liquid, if desired.
This is can be served over rice, in tortillas, or in fry bread. Top with lettuce, tomatoes, radishes, sour cream, etc.
This meal is excellent served any day of the week. I love that you can cook it in the slow cooker and be on your way!
Keep reading the recipe below to discover how to make the fry bread for the chalupas.
- 1-3 pound pork roast
- 2 cups dried pinto beans
- 4 cups chicken or vegetable broth
- 1 cup of water
- 1 onion, chopped
- 1 4-ounce can green chilies
- 2 tablespoons diced garlic
- 1 tablespoon taco seasoning
- Hot sauce, taco sauce, salt, and pepper
- 2 cups bread flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup instant milk
- 1 cup hot water
- oil for frying
Place pork roast and dried beans in the slow cooker. Pour in broth and water. Add in onions, diced green chilies, garlic, and taco seasoning. Turn slow cooker on to low and cook for 6-8 hours. Once pork can be easily pulled apart with a fork, shred pork and stir. Remove excess liquid, if desired. This is can be served over rice, in tortillas, or in fry bread. Top with lettuce, tomatoes, radishes, sour cream, etc.
Combine all ingredients in a small bowl. Mix and set aside for ten minutes. Cover with plastic wrap. Pour a small amount of oil in cast iron pan to heat oil to 375. You will not be submerging the bread, so only a small amount is needed (about 1/2 inch). Divide dough into 8 pieces. Flatten and roll each piece into 5-6 inch circles.
The dough may be tough, but don’t worry, it will be light and flaky when fried. Poke a small hole in the middle (this helps prevent air bubbles). Place dough in oil. After a few seconds turn and cook the other side. The dough should be lightly brown. Drain and serve with beans, cheese, or taco filling.
Are Chalupas a Real Mexican Dish?
You will notice that chalupas are popular in south-central Mexico. A chalupa that is authentic is thin, crunchy, and looks like a boat. The chalupa holds everything like a boat.
Is a Chalupa Soft?
A good chalupa will be crunchy on the outside and soft on the inside. A good chalupa has several different textures, but will taste delicious! Fresh chalupas are the softest! The longer they sit on the counter, the harder they can get.
Topping Options for Chalupas
After you have made a delicious chalupa, you may want to know what you can put on it. Well, a chalupa can have almost any kind of meat on it.
- Pulled pork
Vegetables for Toppings
- Green onions
Other Topping Options
- Sour Cream
I hope you’ll give these Slow Cooker Chalupas a try. You can use my recipe for the chalupa toppings, but you can also try your own.
I always like a bit of variety in my chalupas! However, these slow cooker chalupas always hit the spot. May God bless this world, Linda.