MEXICAN CHALUPAS TACOS

Mexican Chalupas Tacos image

Provided by Jean P.

Time 8h15m

Number Of Ingredients 21

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1 can(s) pam vegetable cooking spray
1/2 large yellow onion; seperated into circular slices
1 tsp (well rounded) chicken bouillion
5 lb boneless pork shoulder or roast; poked with serving fork
4 clove garlic; minced or small diced
1 can(s) black beans, drained
1 jar(s) trader joes roasted garlic salsa
1/2 tsp powdered cumin
1/2 large large red bell pepper; julienne
2 small cans whole green chilis; drained and julienne
FILL CROCKPOT IN ABOVE ORDER.
1/2 bottle (small) vegetable oil for frying shells
1 bag(s) approx. tia rosa's flatbread 10 inch
1 can(s) refried beans to lightly coat inside of shells.
1/2 large lettuce; shredded
1/2 bunch chopped cilantro mix into lettuce.
3 spring onions, chopped (not whites)
1 large peeled diced avacado; or guacamole
4 large roma tomatoes; diced
1 medium container of sour cream to dollop
1 can(s) parmesan, romano,asiago cheese or try using mexican cojita cheese, crumbled.

Steps:

1. Spray Crockpot with Pam. Fill with ingredients in above order. Set on LOW overnight; 8 hrs...or to fall apart tender. (4 hrs high,& then 2-3 low)for same day.
2. Chalupas (My Way) Tia Rosa FlATBREAD 10inch tortilla size; 2 per hungry person. you'll find this at Ralph's in my area. Fry in large skillet of hot veg. oil; bending with metal tongs after 1 min. to golden, hold taco bend and flip to finish other side of homemade shell. Don't wait too long or you can't bend swollen shell.
3. Drain and cool down cooked shells on paper toweling. Set aside. Assemble the Chalupas. Spread refried beans lightly within each shell...then start filling with condiments listed below it. If you add the cooked Chalupa meat after the tomatoes; it helps hold ingredients within the shell for eating it neater!
4. Serve with the meat warmed up, sprinkling some of the suggested cheese across the top of each one; or use favorite shredded or mexican crumble choice;like cojita!