Best Sister Tooleys Chalupas Recipes

SISTER TOOLEY'S CHALUPAS

Steps:

• Brown the hamburger meat and drain the fats. Add the onion and garlic and cook on medium to sweat them.
• Add the can goods (except the refried beans) and seasonings, adding a little of water if needed. Simmer on low for about 30 minutes to an hour to combine the flavors.
• Serve on toasted chalupa shells, top with refried beans, lettuce, tomatoes, shredded cheese, sour cream and taco sauce. Enjoy...
• For variety, top some mixed greens, tomatoes with the chalupa mix and some sour cream, taco sauce and good dose of Cheesy Corn Chex for super taco salad!

CHALUPAS

Steps:

• Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. , Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through. , To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.

TORTILLA SOUP

Steps:

• Heat a large pot over medium-high heat, add oil, the onions and ground turkey. Saute until turkey is just cooked; stirring frequently to break up clumps.
• Add the chicken stock to the pan and stir in garlic, chiles, tomato puree and enchilada sauce mix. Bring to a boil then reduce heat and simmer for 10 minutes. Put some of the chopped avocado in the bottom of each bowl and ladle the soup on top; stir to combine. Top with cheese, crushed chips and sour cream. Garnish with cilantro.

CHALUPAS

Steps:

• Place pork roast in large stockpot. Add pintos, tomatoes, chiles, onion, garlic, oregano, chili powder, cumin, salt, pepper, and enough water to cover. Bring to a boil and lower to a gentle simmer. Cover and slowly cook 3 hours; remove meat and set aside to cool. Continue cooking uncovered until beans are tender, another 2 hours, stirring occasionally.
• Meanwhile, remove cooled meat from bone, and shred or pull off in bite-size pieces. Discard bone and fat. Return to pot and cook 1 hour longer. Stir often and add more water when necessary to thin slightly. (Chalupas should have the consistency of stew).
• Serve hot in bowls, with corn chips on the bottom, a ladle of chalupas, and pile on condiments of your choice. It will store well in the refrigerator for up to 1 week.

THE WORLD'S BEST TORTILLA SOUP

Steps:

• Heat vegetable oil in a large stock pot over medium heat. Add onion and garlic; cook and stir until brown and tender, about 5 minutes. Stir in 2 cans of chicken broth and canned tomatoes. Add fresh tomatoes.
• Mix Anaheim chile peppers, jalapeno pepper, cumin, chili powder, and pepper into the pot. Stir in chicken. Bring to a boil; reduce heat to medium and simmer soup until flavors combine, about 20 minutes.
• Ladle soup into serving bowls; twist 1 lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado slices, and cilantro.