I always love Fall time and dinners. It is dark, chilly and warm dinners heal the soul as well as your tummy. But the problem I have with actually getting dinner to the table is the kids darn activities. So slow cooking is a must. Here is a phenomenal Chalupa recipe that my friends the Heefner’s served at the Texas Tech Tailgate. So simple but delicious! The kids went bananas for them. In fact, they had to go out and get more tortillas! This is a great dish to have for dinner or to serve a crowd!
Fall Salad with Cranberry Croutons
Assorted Greens
Dried Cranberries
Sliced green apples
Chopped pecans
3/4 cup olive oil
1/2 cup pomegranate juice
2 shallots, minced
3 tablespoon honey
2 tablespoon Dijon mustard
sea salt and pepper, to taste
Braum’s cranberry, cubed
In a large bowl combine all of the greens, apples, cranberries and sprinkle with pecans. To make the croutons simple place cubed cranberry bread on a baking sheet and cook at 200 for 45 minutes. Allowing them to dry out. In a small bowl or quart mason jar, Combine the olive oil, pomegranate red wine vinegar, shallots, honey, and Dijon mustard. Shake well if you are using a mason jar or just whisk till the oil is emulsified. Add salt and pepper to taste.
Pork Chalupas
3lb pork butt
2 Tbsp. taco seasoning
1 Tbsp. cumin
2 tsp. minced garlic
1 tsp. oregano
2 Tbsp. sea salt or kosher salt
pepper
2-3 cans pinto beans with jalapeños
1 can chopped green chilies
1 Tbsp hot sauce
tortillas
cheese
lettuce
Mexican crema
Combine all of the spices in a bowl and then rub them all over the pork butt. Place in a hot skillet and brown it on all sides. Place in a slow cooker and cover with water. Cook on LOW for 8 hours. Remove the bone after 7 hours and drain off the majority of the juice. Then add in the pinto beans and green chilies. Cook for one hour. Then serve on warm tortillas and add toppings!