Well, you could certainly do one thing right now, and that would be shove your face in these crockpot chalupas.
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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!
Sarah
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.
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
- Total Time: 8 hours 5 minutes
- Yield: 12 1x
Description
These crockpot chalupas are so easy to make and so addicting! Shredded Mexican flavored pork and pinto beans over a baked crispy tortilla. Yum!
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*
- 1/2 teaspoon cayenne pepper*
- *AND/OR a tablespoon or two of taco seasoning (I used them all)
- generous pinch or two of salt
- 1 1/2 cups water
- 3/4 cup shredded cheese (I used Mozzarella)
- 12+ flour tortillas
Instructions
- 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 1 1/2 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.
- 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.
- Sprinkle cheese on top, replace the lid, and cook for another 30 minutes to allow the cheese to melt.
- 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.
- 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.
- Prep Time: 5 mins
- Cook Time: 8 hours
- Category: Dinner
- Cuisine: Mexican
Keywords: crockpot chalupas, chalupas, mexican pork chalupas
Take that, Monday.
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.
Looks fantastic- big fan of crock pot anything!
Oh yes, this needs to be made. Soon.
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….
Shut the front door! I heart chalupas… so totally making these!
“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.
Wow that looks awesome and tasty!
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!
So the beans you used were dry beans that you just rinsed and threw in the crockpot with the rest of the ingredients, yes?
Yes!
i will be making this asap! looks amazing and easy, too! and seriously, that table. love it. and one more thing..dry beans?
Yep! I’ll change the recipe to specify that.
I use canned beans in my crockpot all the time and they come out just fine, so I think you could use either. It just might change your liquid ratio a bit.
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 🙂
This is totally making me drool right now!
Ummmmmmm, YEAH.
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.
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!
You had me at Chalupa! 🙂
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.
i know what i’m making for dinner this weekend – holy cow this looks AMAZING and totally shoving in face worthy!
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.
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.
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!
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!
Thank you for saying you used chicken. That is how I want to try this recipe. Glad to know that it will work just as well.
Those look nice and tasty!
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.
Perfect! Glad you liked it!
These sound sooo amazing! Definitely a must try.
Easy + Delish = Winner dinner:)
Love your blog – thanks for sharing.