Slow Cooker Chalupas

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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

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.

Assembling the ingredients for the chalupas
Slow Cooker Chalupas with Pork Roast

Place pork roast and dried beans in the slow cooker. Pour in broth and water.

Beans and Pork roast in slow cooker

Add in onions, diced green chilies, garlic, and taco seasoning. Turn slow cooker on to low and cook for 6-8 hours.

Pork with beans in slow cooker

Once pork can be easily pulled apart with a fork, shred pork and stir. Remove excess liquid, if desired.

Pork cooking in slow cooker

This is can be served over rice, in tortillas, or in fry bread. Top with lettuce, tomatoes, radishes, sour cream, etc.

Chalupas ready to serve on a plate

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!

Slow Cooker Chalupas with Pork Roast

Keep reading the recipe below to discover how to make the fry bread for the chalupas.

5 from 1 vote
Chalupas ready to serve on a plate
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Slow Cooker Chalupas with Pinto Beans by FSM
Prep Time
30 mins
Cook Time
8 hrs
Total Time
8 hrs 30 mins
Course: Main Course
Cuisine: Mexican
Servings: 6 people
Chalupa with Pinto Beans
  • 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
Fry Bread Ingredients
  • 2 cups bread flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup instant milk
  • 1 cup hot water
  • oil for frying
Chalupa and Beans Instructions
  1. 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.

Fry Bread Instructions
  1. 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.

Read More of My Articles  Mexican Street Tacos

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.

  • Chicken
  • Steak
  • Pulled pork
  • Shrimp

Vegetables for Toppings

  • Tomatoes
  • Onions
  • Green onions
  • Lettuce

Other Topping Options

  • Salsa
  • Cheese
  • Sour Cream
  • Queso

Final Word

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.

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10 thoughts on “Slow Cooker Chalupas

  • February 3, 2020 at 10:22 am

    I love chalupas! I was introduced to them 40+ years ago by a couple in Arizona. I worked with him and his wife who was from Mexico made some of the best home cooked Mexican food I’ve ever tasted! She was the person who taught me how to make flour tortillas from scratch and chile rellenos!

    She didn’t have a separate recipe for her fry bread and didn’t call it fry bread! but, your ingredients are pretty much the same as she used. She just didn’t flatten the dough as much as for her tortillas.

    • February 3, 2020 at 4:48 pm

      Hi Leanne, I would have loved to watch that couple make chalupas and any and all Mexican recipes! Yummy! Linda

  • February 5, 2020 at 1:28 pm

    It sounds so yummy! I wonder if I can make this in my new IP

    • February 5, 2020 at 2:07 pm

      Hi Camille, I bet you could! Cook the pork with the beans and add the rest the last few minutes??? It’s so good! Linda

  • February 10, 2020 at 1:29 pm

    This sounded so good that I decided to make it for this week’s Crockpot Surprise! I didn’t have a pork roast but did have boneless porkchops which have nicely broken up into small chunks. It’s certainly smelling very tasty. Going to add a little rice for tonight’s meal and will use any leftovers as sandwich or burrito fillling for the next couple of days.

    Thanks again for all the great recipes!

    • February 10, 2020 at 2:23 pm

      Hi BDN, oh my gosh, that sounds yummy! Life is so good when dinner is cooking in the kitchen! Linda

  • May 11, 2020 at 8:27 am

    5 stars
    Hi, Linda! I made this yesterday and it was so good; thank you! I did make a couple of minor changes. As you know, I live at high altitude, so I did a quick (boiling water) pre-soak of the beans, so they would turn out tender. I didn’t have any canned chilies, so I replaced those with fresh jalapenos. Also, because of the high altitude, I cooked it on high for the first couple of hours, then turned it to low for the remainder of the time.

    How are you and Mark doing down there? According to local news, your county is the hot spot for southern UT. We’ve only got three cases up here in our county; all the same family. I’ve been off work since April 8th. They closed the property I work on, but reopened it on May 6th. I’m going back on the 22nd. I’ve got to admit, I kind of like the long vacation, but I will be glad to get back to work. I’ve taken a number of local day trips, but it’s still too cold at night, up here, to go camping, so I’m getting bored. I’m not looking forward to another summer of highway construction, though. It makes my already long commute twice as long. I thought I was through with that when they finished with 12 last summer. Oh, well…

    I hope you and Mark are well. Take care. Hugs and love, Mare

    • May 11, 2020 at 8:45 am

      Hi Mare, oh my gosh, I love hearing how you modified the chalupa recipe. Life is so good when you cook from scratch. I agree with you the “long vacation” is getting old now. LOL! I don’t know anyone who has come down with the virus yet. I would like to get tested once I know the tests for “did I have it” is actually accurate. Mark and I went to France and England for my 70th birthday at the end of January. Our daughter works for an airline so our trip was very inexpensive. The hotels and food were cheaper than in the US. The reason I’m telling you this is The Chinese New Year was celebrated in Paris the day we arrived. The Chinese people really know how to party. Most had masks but we didn’t. The US hadn’t really told us how bad the virus actually was. So, we were walking around thousands of people shoulder to shoulder. It was packed. Did I get sick, yes I did. We were gone for ten days but I would not go to a doctor outside the US. I had terrible pain, a fever, and I had trouble breathing. Big time. I went to the doctor when I got home. I still had a fever. The doctor didn’t mention anything about CV. I did have double pneumonia, I had to use an Inhaler for two months. Looking back I wonder if I contracted the CV. I miss seeing humans, thankfully I have my blog to talk to people via my website! Stay well! Hugs and love, Linda

      • May 11, 2020 at 9:34 am

        I’m so sorry you got so sick on your big trip! I’m glad you are feeling better now. Honestly, I wouldn’t bother with the antibody test, for a couple of reasons. One, with the current test, they are testing for “coronavirus.” It isn’t specific to the Wuhan Virus. Pretty much anyone who has ever had a cold or flu will test positive, since the majority of colds and flu are caused by coronaviruses. I won’t even go into how unreliable the tests for active cases are. Two, as more research has been done, it has been found the first cases can be traced back to mid-September, in a small community just outside of Wuhan. Since we get a lot of Chinese tourists in the US, especially here in southern UT during the fall and winter, a lot of us were probably exposed prior to the travel ban. That’s actually a good thing. That’s how we build up immunity… not through Bill Gates and Draconian rule. Okay, I’m going to stop now, before I really get going. *G* Love you, Mare

        • May 11, 2020 at 11:41 am

          Hi Mare, oh how I love you! I totally agree! I think the CV was here way last year. Enough said we’re on the same page, Love you too, Linda


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