Here lies another adaptation of Mexican cooking.
This is another great potluck dish, too, for a different taste sensation. Enjoy!!
Tostada or Chalupa filling
Ingredients:
1 pound pinto beans (soaked overnight)
3 pounds beef or pork roast
5 cups water
2/3 cup chopped onion
3 cloves garlic, minced
1 Tbsp salt
2 Tbsp chili powder
2 Tbsp cumin
1 tsp oregano
1 can (4 oz) chopped green chilies
corn tortillas or flatbread taco shells
Directions:
Heat oven to 300°F. Put everything except tortillas or flat bread in heavy Dutch oven.
Cover and cook about 5 - 7 hours or until the roast falls apart and beans are done. Shred meat with two forks, then stir into sauce.
Uncover and cook about 30 minutes more until it has reached the desired thickness.
For a tostada, spread on corn tortillas. For a chalupa, spoon into a flat bread, fold in half like a taco. Either way, pass condiments for choice of toppings: Chopped tomato, avocado, onion, sour cream, shredded lettuce, grated cheese, jalapeños, taco sauce or hot sauce.
Olé!
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