Shredded Pork Chalupas

Shredded Pork Chalupas Enlarge Image
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Makes:
32 servings
Prep:
45 mins
Bake:
15 mins 375°F
Cook:
8 hrs to 10 hrs (low) or 4 to 5 hours (high)
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Shredded Pork Chalupas

Ingredients
1 1/2
pounds boneless pork shoulder or beef chuck roast, cut into 2-inch chunks
1
8 ounce can tomato sauce
1/2
cup water
2
canned chipotle chile peppers in adobo sauce
1
teaspoon cumin seeds
4
1/2
teaspoon salt
2
cups masa harina (corn tortilla flour)
1
cup finely shredded cheddar cheese (4 ounces)
1
teaspoon baking powder
1/2
teaspoon salt
1/4
cup lard or shortening
1
cup warm water
 
Assorted toppings (such as sour cream, chopped tomato, snipped fresh cilantro, finely shredded cheddar cheese, and/or sliced green onion) (optional)

Directions

  1. In a 3 1/2- or 4-quart slow cooker combine meat, tomato sauce, the 1/2 cup water, the chile peppers, cumin seeds, garlic, and 1/2 teaspoon salt. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
  2. Preheat oven to 375 degrees F; grease a very large baking sheet and set aside. To prepare chalupas, in a medium bowl combine masa harina, the 1 cup cheese, baking powder, and 1/2 teaspoon salt. In a large bowl beat lard and egg yolk with an electric mixer on medium speed until mixture is light and fluffy. Alternately add masa mixture and the 1 cup warm water to beaten mixture, beating until a soft dough forms. (If necessary, add a little more warm water, 1 teaspoon at a time, to make a soft dough that is easy to handle.)
  3. Shape dough into 32 smooth balls, using a tablespoon of dough for each ball. Place balls 3 inches apart on prepared baking sheet. Flatten each ball to a 2 3/4-inch circle; build up edges slightly. Bake, uncovered, about 15 minutes or until chalupas are set and bottoms are lightly browned.*
  4. Meanwhile, using a slotted spoon, remove meat from cooker. Cool until easy to handle. Strain and reserve cooking liquid. Using two forks, pull meat apart into shreds; stir in enough of the strained cooking liquid to moisten. (At this point, you can cover and chill the shredded meat mixture and strained cooking liquid until needed, up to 3 days.*
  5. To serve, spoon shredded meat mixture atop chapulas. If desired, serve with assorted toppings. Makes 32 chalupas

From the Test Kitchen

Make-Ahead Directions:

Prepare meat mixture as directed through step 4. Place shredded meat and cooking liquid in separate storage containers. Cover and chill for up to 3 days or freeze for up to 1 month. Thaw in the refrigerator for 1 to 2 days. To reheat thawed meat, transfer to a large skillet; cook and stir over medium heat until heated through, adding some of the reserved cooking liquid as needed to moisten.

For Chalupas:

Prepare as directed through step 3. Cool on baking sheet. Place in an airtight storage container; store at room temperature for up to 2 days or freeze for up to 1 month. Thaw at room temperature. Preheat oven to 350 degrees F. Return chalupas to baking sheet. Bake, uncovered, for 8 to 10 minutes or until heated through.

*To Make Chalupas Ahead:

Cool on baking sheet. Use immediately or place in an airtight container and store at room temperature for up to 2 days. To serve, preheat oven to 350 degrees F. Meanwhile, return chalupas to baking sheet. Bake, uncovered, for 8 to 10 minutes or until heated through.

Nutrition Facts

(Shredded Pork Chalupas)
    Per serving:
  • 90 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 25 mg chol.,
  • 157 mg sodium,
  • 7 g carb.,
  • 1 g fiber,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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