- 1pound dried pinto beans
- 2pound boneless pork loin roast
- 2 (4-ounce) cans chopped green chiles
- 5 garlic cloves, chopped
- 1tablespoon chili powder
- 2teaspoon sea salt
- 2teaspoon dried oregano
- 2teaspoon ground cumin
- 1 (32-ounce) carton chicken broth
- 8 large corn tortillas
- 1 bunch romaine lettuce, shredded
- 2cup shredded Monterey jack cheese
- 2 tomatoes, chopped
- 1 1/2cup your favorite salsa
- 2cup Greek or whole milk yogurt
- 1 avocado, chopped
- 1 onion, chopped
- 1cup fresh cilantro, chopped
- hot sauce, optional condiment
- sliced jalapeño peppers, optional condiment
If you want it spicier (this version is fairly mild), you could add another tablespoon of chili powder or serve jalapeño slices and hot sauce at the table.
Add a cup or two of diced tomatoes (or Pomi diced tomatoes) to this recipe for additional flavor.
The true Mexican Chulupa dish calls for deep frying a thin layer of masa that has been pressed around a small mold. I am not a big fan of deep frying, as it is not healthy, as well as it is messy. My solution was to come up with a baked version we can all easily prepare in our American kitchens, but you could also use taco salad shells to save even more time. These are still fried, but if you are in a pinch and your family prefers them, by all means make the substitution!
Tortilla chips are also a good substitution for the taco salad shells.
I personally eat the dish without the corn tortilla, sometimes eating just a little rice with it instead. This would be a great option to keep it low-carb.
I prefer to make my own salsa. It’s worth the extra 5-7 minutes. If you’d like to give it a try here is my quick version:
Mix all the following ingredients together- 2 tomatoes, diced; 1 tablespoon extra virgin olive oil; ¼ cup fresh cilantro, chopped; 1 clove garlic, minced; ½ teaspoon sea salt; juice of 1 fresh lime; ¼- ½ jalapeno- minced (seeds removed)- optional