- 3teaspoons canola, avocado or coconut oil, divided
- 2 cloves garlic, chopped
- 1/2tablespoon chili powder (I use less, as my youngest does not love spicy)
- 2 (15.5-ounce) cans pinto beans, rinsed and drained
- 1 1 (4-oz.) can chopped green chiles
- 1teaspoon sea salt
- 1teaspoon ground cumin
- 1 (14.5 ounce) can vegetable broth
- 4 lg. corn tortillas
- 4cups chopped romaine lettuce
- 1cup brown rice
- 1cup shredded Monterey jack cheese
- 2 tomatoes, chopped
- 2cups your favorite salsa
- 1cup plain Greek yogurt
- 2 avocado
- 1/2cup chopped onion
- Hot sauce and sliced jalapeño peppers, optional
You could also add a cup or two of diced tomatoes (or Pomi diced tomatoes) to the bean mixture 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!
I personally eat the dish without the corn tortilla, adding some extra rice instead. This would be a great option to keep it low-carb.
I prefer to make my own salsa. It’s worth the extra 10 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
For the original pork chalupa slow cooker version, go to “Slow Cooker Recipes” on The Whole Meal website.