Friday, January 10, 2014

Pressure Cooker Chalupas

Oh this recipe. It has a special place in my heart. It is so easy to make. A great one to make for those busy weekday nights (which we've had a lot of lately). This recipe makes a lot so it's perfect to freeze the leftovers for a quick and easy meal later on. I love that it combines beans with meat so it's healthier and the meat stretches further. And it uses dry beans! I don't buy canned beans anymore. I did a cost analysis a while back and it's a lot cheaper to cook with dry beans. And with a pressure cooker, it just makes it so easy and fast to cook them, there's no reason to used canned beans anymore.

For those of you who don't have a pressure cooker, I'd be willing to bet that this recipe would work just fine in a crock pot. I've never made it that way, but I have cooked dry beans in crock pots with great success. I bet if you threw in all the ingredients and let it cook all day you'd have a wonderful meal. Let me know in the comments if you try it that way and how it turns out.

The best kind of recipe. Throw it in. Push a button. Walk away. Do the million things on your list you've been wanting to do. Then whenever you're ready serve, eat, and savor the deliciousness.

Total awesomeness.



Pressure Cooker Chalupas

*Serves 10-12

INGREDIENTS:
3 Cups dry pinto beans, sorted and washed
4 garlic cloves, minced
4 tsp. cumin
2 4-oz. cans chopped green chilies
2 Tbsp. chili powder
1 tsp. oregano
2 tsp. salt
3 lb. Boneless pork roast
water, enough to just cover the meat

DIRECTIONS:
Combine all ingredients in order in pressure cooker and pour in water until it just covers the meat. Cook on high pressure for 80 minutes. Naturally release pressure. Then shred the pork with a fork and serve. Delicious served over brown rice topped with cheese. Also great yummy in a tortilla or with chips and a salad. Some delicious toppings include salsa, guacamole, sour cream, lettuce tomatoes, and chopped onions. This recipe freezes well and is delicious as leftovers.

Recipe Source: Adapted from food garden recipes

12 comments:

Jonathan said...

I love pressure cookers, but they kind of freak me out! I lived in Brazil for a few years where they are very common. This recipe looks delightful in every way.

Marriage garden in Indore said...

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Nicole Geurin, RD said...

I just purchased an Instant Pot pressure cooker and this is going to be my very first attempt at cooking with it. I am going to try your beloved Pressure Cooker Chalupas. Thanks, and wish me luck!

Heather {Healthy Family Cookin} said...

Good luck Nicole! I'd love to hear how it turns out!

Nicole Geurin, RD said...

Hi Heather,

It turned out great! The pork was tender and the beans were cooked perfectly. I enjoyed eating this meal all week long. Looking forward to trying more of your pressure cooker recipes.

Thanks,

Nicole

Debbie Retter said...

Made this a couple of nights ago and the hubby loved it! It will be added to our regular rotation but I may mix it up a bit and substitute black beans for the pinto on the next go around just for a change. However - it IS perfect as is!

Cindi said...

Thank you for posting this recipe, it looks delicious! I do have one question, however. I cannot imagine eating pintos without soaking them overnight first (mainly because it releases the enzymes that cause gas). Do you think it would change the recipe much if I soaked the beans first? Perhaps it would cook in less time? I value your opinion! Thank you!

Heather {Healthy Family Cookin} said...

Good question Cindi. I never remember to soak my beans the night before so most of my recipes will not require soaking. I don't ever have a problem with gas when I cook the beans in a pressure cooker either. We eat a lot of beans in our family and our bodies have adapted to that without the adverse side affects. But, if you do want to soak the beans beforehand this recipe should still work. I would probably start by cutting the pressure cooking time in half - so 40 minutes for this recipe and see where that gets you. If the pork is not quite soft enough for you, cook it a little bit longer. I would love to hear how it turns out! Leave me a comment with how many minutes you ended up cooking. Thanks and good luck!

Tony Lynch said...

I just made this in an electric pressure cooker and it came out very bland. I followed the ingredients to a t and it smells amazing but just very bland. Is there something I may have did wrong? Would it taste different in a stove top pressure cooker? Any advice would be greatly appreciated.

Pat Wilson said...

This looks excellent and I want to try it. But I'm a newbie and I don't see any liquid. I thought pressure cooking required liquid. Am I missing something? Thanks.

Heather {Healthy Family Cookin} said...

HI Pat, I'll change the recipe so it's more clear. The liquid is in the directions. Water to cover the meat. Good Luck!

Heather {Healthy Family Cookin} said...

Tony,
The recipe is not super spicy. If you want to add more green chiles or a can of salsa, that would definitely spice it up. It was plenty flavorful for our family. Good luck.

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