crockpot chalupas

Crockpot Chalupas

17 reviews / 4.8 average

Well, you could certainly do one thing right now, and that would be shove your face in these 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 in the slow cooker.

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 on a plate with a fork.
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
crockpot chalupas

Crockpot Chalupas


  • Author: Pinch of Yum
  • Prep Time: 5 mins
  • Cook Time: 8 hours
  • 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

Scale
  • 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

  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 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.
  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.

  • Category: Dinner
  • Cuisine: Mexican

Keywords: crockpot chalupas, chalupas, mexican pork chalupas

Recipe Card powered by Tasty Recipes logo

Take that, Monday.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

107 Comments

  1. Pinch of Yum Logo

    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. 🙂

    1. Pinch of Yum Logo

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

    2. Pinch of Yum Logo

      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. Pinch of Yum Logo

    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….

  3. Pinch of Yum Logo

    “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.

  4. Pinch of Yum Logo

    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!

  5. Pinch of Yum Logo
    Diana

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

  6. Pinch of Yum Logo

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

      1. Pinch of Yum Logo
        Jakky

        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.

  7. Pinch of Yum Logo
    Becky @ Olives n Wine

    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 🙂

  8. Pinch of Yum Logo

    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. 🙂






    1. Pinch of Yum Logo
      Jakky

      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.

  9. Pinch of Yum Logo
    Fork and Whisk

    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.

  10. Pinch of Yum Logo
    Jakky

    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. 🙂

    1. Pinch of Yum Logo

      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!

    2. Pinch of Yum Logo
      Margaret

      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.

    1. Pinch of Yum Logo

      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.