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Shredded Pork Chalupas

Makes: 32 servings
Prep 45 mins Bake 375°F 15 mins Cook 8 hrs to 10 hrs  (low) or 4 to 5 hours (high)
Shredded Pork Chalupas
  • 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  cloves garlic, minced
  • 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  egg yolk
  • 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)

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 KitchenMake-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)
  • Servings Per Recipe 32,
  • cal. (kcal) 90,
  • Fat, total (g) 5,
  • chol. (mg) 25,
  • sat. fat (g) 2,
  • carb. (g) 7,
  • Monounsaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 1,
  • pro. (g) 6,
  • vit. A (IU) 49,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 157,
  • Potassium (mg) 104,
  • calcium (mg) 40,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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