Crockpot Chalupas

Well, you could certainly do one thing right now, and that would be shove your face in this.

crockpot chalupas

The second thing would be leave your front door open as a symbol of neighborly friendliness, watch the neighborhood car show, and find out how much you can sound like a mom when you repeatedly use words like Vroom Vrooms.

The third would be join obscure video social media networks.

Check, check, check.

Last night I made something else for dinner. It was not chalupas and that was not okay. It was veggie curry in the crockpot and itttttt… was gross. Sad story. I was even feeling especially inspired to pack some vitamins into my body. Inhaling clouds of black exhaust while sitting on a motorcycle in traffic in the Philippines will do that to a person. But apparently the forces of nature wanted me to eat another chalupa instead.

And friends, I did NOT complain.

crockpot chalupas

Are crockpots the best thing ever or are they THE BEST THING EVER?

Hail you, Creator of the Crockpot.

Here are the directions for this recipe: Cover and cook for 8 hours. Done.

You just can’t argue with spicy, flavorful, tender shredded pork and pinto bean filling that cooks itself for you all day while you’re at work. Then you’ll get home from work a hot sweaty mess (or a sloppy snowy mess? I’m not jealous but I’m totally jealous.) and dinner will be made. Your only job is piling it high on top of a crunchy – wait for it – baked tortilla. With.sour.cream. You can do it.

In case you’re wondering if you should you try this on corn tortillas, my answer is yes.

Mexican food for the win.

crockpot chalupas

4.7 from 11 reviews
Crockpot Chalupas
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 lb. pork shoulder
  • 1 lb. dry pinto beans (rinsed)
  • 6 ounces light beer
  • 1 15-ounce can fire roasted tomatoes
  • 6 cloves garlic, minced
  • 2 jalapeno peppers or other hot chili, minced (ribs and seeds removed to keep it mild)
  • 2 teaspoons chili powder*
  • 2 teaspoons cumin*
  • ½ teaspoon cayenne pepper*
  • *AND/OR a tablespoon or two of taco seasoning (I used them all)
  • generous pinch or two of salt
  • 1½ cups water
  • ¾ cup shredded cheese (I used Mozzarella)
  • 12+ flour tortillas
Instructions
  1. Place the pork shoulder in the slow cooker. Cover with dry pinto beans, beer, tomatoes, garlic, jalapenos, chili powder, cumin, cayenne, taco seasoning, salt, and 1½ cup water. Cook on low heat for 6-8 hours or high heat for 4-6 hours. Don't open the lid - it adds to the cooking time.
  2. Remove the lid after the cooking time and shred the pork using two forks. You can do this directly in the slow cooker. If it's too runny, continue to cook with the cover off for a little while. If it's too dry, add more water.
  3. Sprinkle cheese on top, replace the lid, and cook for another 30 minutes to allow the cheese to melt.
  4. Meanwhile, preheat the broiler. Place tortillas directly on the oven rack and bake for 2 minutes or until golden brown. Flip the tortillas and bake for another 1-2 minutes under golden brown and crunchy. Be careful because they burn easily! Remove from oven and allow to cool.
  5. Top each tortilla with pork and bean mixture and sour cream.
Notes
The longer you cook this, the better it tastes! We actually cooked it the day before and then reheated it in the crockpot the next day and it was so full of flavor! Other topping ideas include fresh tomatoes, lettuce, cilantro, crumbled Cotija cheese, jalapenos, or guacamole.

Crockpot Chalupas Nutrition Facts
Take that, Monday.

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Comments

  1. I would absolutely love this… without the beans. I’m kind of terrified of beans. They just seem odd.

    I especially love these pictures! Wonderful table you found yourself. :)

    • Thanks Erin! I am seriously plotting out how I can take it apart and bring it back to the States. Not irrational at all.

    • You are kind of like me with my art. I loved my old art when I was doing it, but now I feel it has improved and don’t want anyone to look at the old stuff. :-) I think I might ask for your book and a bunch of gluten free flours for my birthday next month.
      Thank you.

  2. Looks fantastic- big fan of crock pot anything!

  3. Oh yes, this needs to be made. Soon.

  4. If I felt better, this would sound ah-mazing. Actually it kinda does anyway, I just don’t have the gumption to get up and throw anything into the crockpot….In a couple of days, when I feel like a human again, this is going to make you my kitchen Hero again….

  5. Shut the front door! I heart chalupas… so totally making these!

  6. “Hail you, Creator of the Crockpot.” <– yes, yes, and YES. Honest to goodness… I just got my first crockpot (i'm late in the game) and I honestly am wonderful HOW on earth I lived without it?? This recipe – totally saving it because it is everything kevin and I love about dinner: mexican. mmm.

  7. Wow that looks awesome and tasty!

  8. This looks totally fantastic! I love my slow cooker. :) I definitely need to try this one out…I’ve done lots of meat, but haven’t tried dried beans yet!

  9. So the beans you used were dry beans that you just rinsed and threw in the crockpot with the rest of the ingredients, yes?

  10. i will be making this asap! looks amazing and easy, too! and seriously, that table. love it. and one more thing..dry beans?

  11. Umm… chalupas to make me feel like I am in a tropical climate instead of being engulfed by the 20+ inches of snow in MN? Yes, please! Even better that they are made in a crockpot :)

  12. This is totally making me drool right now!

  13. Ummmmmmm, YEAH.

  14. Whoever invented the slow cooker, they need a serious day of celebration! I love this recipe – anything to break out the slow cooker, especially during this dreary winter here in Philly.

  15. Three cheers to the crock pot! I feel like I have my own personal chef each time I use mine. Thanks for the recipe Lindsay!

  16. You had me at Chalupa! :)

  17. Count me in as one of the people who would dive into this face first. Wow, they look so, so good (and I just finished dinner). I love my slow cooker too. They really need to put up a monument to the creator.

  18. i know what i’m making for dinner this weekend – holy cow this looks AMAZING and totally shoving in face worthy!

  19. Ohhhhh crock me up some chalupas, baby! Your brain is wonderful and I just love what comes out of it! I’ve been veeeery hesitant to try crock pot veggie recipes even though it would be nice to cut out all the sauteing time…I’ve been worried they’d turn out mushy, tasteless, watery or overcooked. Glad you shared your experience cause I likely will refrain from crocking veggies until I hear of a success story :) Great chalupas, you’re making me starved for a second dinner. :)

    • Julie, I use my crockpot almost daily, fall through spring. When adding vegetables, timing is key. If I want to add nutrition and don’t have time to add the veggies at just the right time, then I mince them and they sort of disappear into the dish. I hope that helps.

  20. I am at work while I am reading this, and it is cold. Looking at these pictures looks so inviting and warming. I wish I had a plate of them to scarf down right now. Thanks for the recipe, I love using the crock pot, so convenient during this busy time of year.

  21. I love crock pot meals…especially when you know you are going to have a crazy night…then Mexican in a crockpot YES and a little beer! this is going to make me happy!

  22. Our family has been living on a similar recipe for days. I used chicken as the base, but then customize it each day. On Sunday, I added lots of cheese, topped it with fresh jalapeños and onions and served it with chips for during-the-football-game lunch. It’s also morphed into a chicken chili. I am freezing the rest to be used as a starter for fajitas another day. :)

    • I thought about doing chicken! Next time I’ll have to try it. And the during-the-football-game lunch sounds so cozy and amazing. I miss home sometimes!

  23. Those look nice and tasty!

  24. Guess what’s goin’ in my crock pot this morning? Ahhhhhjeeeeaaaahhhh.

    • Soooo, this didn’t suck at all. I had to change up a few things based on what I had in the house…pepperencinis for the canned green chiles, black beans instead of pintos, regular canned tomatoes, etc., but it was friggin’ delicious. We had my sister and brother in law over and we all (including five kids) ate ourselves sick. I’m makin’ the easy stacked enchiladas with the leftovers for dinner tomorrow night. Good stuff kids.

  25. These sound sooo amazing! Definitely a must try.

    Easy + Delish = Winner dinner:)

    Love your blog – thanks for sharing.

  26. Yes, crockpots are the BEST things ever! I had no idea you could make chalupas in this. This is epic.

  27. I made this last night and it was waiting for me this morning! LOVE IT! Your recipes never disappoint, and there’s nothing better than crock-pot cooking, so effortless!

  28. I made this tonight and it was delicious! I did want to note, that I did not add the taco seasoning so I needed to add 1 1/2 tsp of salt for some added flavor. I also soaked my beans overnight and they cooked up great. Yum, thanks.

  29. Lindsay, I’m not a huge pork fan. I’m thinking boneless, skinless chicken breast or thigh would work as a nice substitute. Agreed? Any spice adjustments you’d recommend? Thanks!

  30. Maybe I’ve missed something, but a 1 pound pork shoulder??

    • Yep, it’s just a cut of pork similar to a pork butt or any other large, whole roasted piece of meat. No bones or anything (or at least you should be able to get it without), just lots of meat and a fair amount of fat marbled in. Does that answer your question?

  31. My mom has been making this for probably 20 years and I’ve never seen the recipe anywhere else before. It is delicious! Your recipe has a few differences (my mom’s doesn’t include the tomatoes) that I can’t wait to try. Definitely Crock Pot heaven!

  32. Looks really good!!

  33. This was fantastic! Somehow I forgot to add the beans, so when I got home early from work I threw them in and cooked on high for 2 hours. They were actually edible, but still a little bit firm. We’ll let them cook some more before we put away the leftovers. Great recipe, thanks so much! (P.S. I had a minor fire in the oven when I had to give a little someone a time-out and walked away from the broiler on high…)

  34. I recently made this but with chicken and it was delicious! I also agree with you, use all the spices! It couldn’t have been easier, made a ton, and was inexpensive to boot. Thanks for sharing!

  35. Hey Lindsay,
    Host the Toast just featured this recipe in today’s Link Love post.
    You can view it here: http://blog.hostthetoast.com/link-love-10-crock-pot-recipes-you-will-love/
    Chalupas from a crock pot? Absolutely, definitely shoving my face into these. =)
    -Morgan from Host the Toast

  36. Made this over the weekend and flipped out: it is so simple yet so outrageously stuffyourface good. The hubs ate so much, he had to lie down and would not stop moaning “MMMM” the entire time he was eating. For real.

    Alterations for the curious: I added extra 1 T. extra chili powder (OK, it was an accident, but worked out well), used 2 cans of pinto beans vs. dried (reducing liquid by about a 1/2 cup), and used pork tenderloin vs. shoulder because that was what we had around. LOVE. This is now a staple for us!

  37. Made this for dinner tonight. My only complaint? It made the house smell so good I had to go outside until it was ready :) and then? Yummy!! We all loved! it. Thanks for an addition to our rotation!!

  38. This sounds great and look forward to trying it. However I had a question, Can I substitute something for the pork we do not eat pork and I wondered if I could put beef or venison instead. Let me know if I would need to change something else to.

  39. Just put this in the crockpot…really looking forward to dinner tonight! :)

  40. Ian Stewart says:

    Lindsay,
    I live in tiuana Mexico. I help out at an orphanage, Tribu De Jesus, after work and on weekends. I also beleive that the Crock-pot was and is the greatest culinary invention since fire was invented! People around here don’t use crock-pots. They think that they take too much electricity? So, I’m always able to pick them up, cheap, in the fleamarkets.
    I currently have 3 and I’m constantly trying to enlighten people by giving away crock-pots! I look forward to trying your Chulupa recipe. If you ever have want of aditional CP recipes, let me know!
    En Cristo,
    Ian<

  41. Dana Miller says:

    Can I use dried Ancho chili peppers instead of fresh jalapenos or chilies?

  42. Greetings! I’ve been following your weblog for a while now and finally got the bravery to go ahead and give you a
    shout out from Kingwood Texas! Just wanted to tell you keep up the good work!

  43. When I saw this picture, it took me back to a tiny Mexican restaurant we used to go to in Detroit. Our favorite dish looked exactly like this! i have been dreaming about it for decades! I can’t wait to try it!

    What sort of adjûstments should I make if I want to leave the meat out? Thanks!

    • Well, the meat is a pretty big part of it and as a pork lover I guess I wouldn’t recommend making it without, but you could probably just try leaving it out and then draining off any excess liquid from the beans if necessary when its’ done cooking.

      • Thanks! I thought I’d try it with the meat first, so I asked my husband to pick up a 1# pork shoulder. I swear he brought home 6#s! Guess I’m going to the store tomorrow!

  44. I tried this over the weekend – delicious!!!! My pork as frozen, so I cooked for 12 hours on low. Other alterations, whole can of lite beer, extra cumin, pepper and salt b/c I didn’t have any taco seasoning or jalapenos. I used regular tomatoes instead of fire roasted and no garlic – hubs is allergic! (IKR!!!) Anyway, my point in posting these changes is to say this recipe is VERY forgiving and EXTREMELY flexible. It is definitely a new family favorite!!! p.s. I would definitely soak the beans overnight next time, they were still a little tough.

  45. This tasted great! IDK what I was thinking, but I didn’t push all the beans down in the liquid, (or soak them beforehand) so some of the beans weren’t done after 9 hours on low. SO we stirred it & waited! lol. Great dish with cheese, greek yogurt & tortillas on a cold night! I used chilies, regular tomatoes & a whole bottle of premium beer cause we don’t drink & didn’t want to waste the rest!

  46. Christine says:

    Hi there! This looks and sounds so amazing, I was just wondering if you know if you can make it without the beer and what to substitute for it? Our kids have allergies to wheat, so beer is not an option for us in cooking. Thanks for your help! -Christine

  47. Lynn Carlton says:

    Hi Lindsay!!

    I have this going in my crock pot at work right now!! I wanted to post this on Facebook as I have quite a bit of family that often’s asks for recipes and I didn’t see a link to share it on Facebook?

    Do you have a preferred alternate method for sharing?

    Thanks!! Can’t wait to taste this!!!

  48. When I was growing up, my mom would make these. You brought back some very happy memories. I’m going to make these this weekend. Thank you!

  49. How do you think his recipe would turn out if you used a beef roast instead of a pork shoulder?

  50. pjs2780 says:

    so i made this a few weeks ago when i was stocking the freezer. i tasted it straight out of the crock pot and was really disappointed. it was kind of dull. i figured, i’ll freeze it and then i’ll jazz it up with all sorts of toppings when we actually eat it. it sat in the fridge for a few days while i cleared up space in the freezer, and i pulled out a container last night.
    um, YUM. i completely agree that this tastes better as it sits. i wouldn’t even plan to make it and eat it on the same day.
    sorry i doubted you; this was the bomb-diggity. even my bean-fearing hubby enjoyed it. and, i know this is sort of sacreligious to say, i don’t think it even needed cheese.
    but it did need guac. because, guac.

    p.s., broiled corn tortillas — brilliant.

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