My mom made pork chalupas at most of our family gatherings when I was younger, and over the years I've developed my own recipe using a slow cooker. It's simple, efficient and absolutely delicious, and the perfect meal to feed a crowd!
Technique tip: Crisping the tortillas provides the entire dish with a perfect textural crunch.
Swap option: If you don't want to use beer, you could use all chicken broth instead. You can also use corn tortillas instead of flour and have fun experimenting with different toppings!
- 1½ tablespoons kosher salt
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1½ teaspoons ground cinnamon
- 1 teaspoon freshly ground black pepper
- One 4- to 5-pound boneless pork shoulder
- 1 large white onion, sliced
- 3 cloves garlic, sliced
- 1 cup Mexican beer
- 1/2 cup chicken broth
- One 16-ounce can refried beans
- 1/2 cup canola oil
- 20 small flour tortillas
- 1 ripe avocado, cut into wedges
- 3/4 cup crumbled queso fresco
- 3/4 cup pico de gallo or salsa
- 1/3 cup chopped fresh cilantro
1. Combine the salt, chili powder, cumin, cinnamon and pepper in a small bowl. Rub the spice mixture over the pork.
2. Place the onion and garlic in the bottom of a 6- to 8-quart slow cooker. Add the beer and broth. Place the pork on top, cover and cook on high until the pork is very tender, about 6 hours, or on low for 8 hours. Remove the pork from the cooker, and let stand for about 15 minutes. Coarsely shred the pork, and return it to the cooker; toss gently to coat with the cooking liquid.
3. In a small pan on medium-low heat, warm the refried beans, according to can directions; cover and keep warm.
4. Heat the oil in a medium skillet over medium-high until shimmering. Add 1 tortilla and cook until lightly puffed, 2 to 3 minutes per side. Transfer the tortilla to a paper-lined tray, and repeat with the remaining tortillas.
5. Divide the beans, pork mixture, avocado, queso fresco, pico de gallo and cilantro evenly among tortillas and serve immediately.