Chalupas with Chipotle Chiles recipe
Submitted by: anonymous
Recipe Yield: 6-8
| Prep. Time: | 30 minutes |
| Cooking Time: | 9 hours |
| Ready in: | 9 hours |
Recipe Categories
Ingredients
| Amount | Ingredient | Preparation |
|---|---|---|
| cloves, sliced | ||
| pinto, dried, soaked several hours | ||
| ground | ||
| green, canned, drained, chopped | ||
| en adobo, minced | ||
| loin roast | ||
| to taste |
Directions
Rub roast with salt and pepper. Cut small slits in roast; insert garlic slices. Place on rack in broiler pan. Broil for 15 minutes. Place roast in slow cooker. Rinse pinto beans; drain. Add to slow cooker. Add oregano, cumin, chili powder, green chiles and enough water to cover.
Cook, covered, on Low for 8 or 9 hours, stirring occasionally. Add the chipotles. Cook, uncovered, for 1 hour longer. Skim off fat; discard bones. Serve on a bed of corn chips with shredded cheese, chopped green onions, tomatoes, cucumbers, lettuce, avocado, salsa and sour cream.
Add a can of diced tomatoes or rotel to leftovers and serve over rice.