Tuesday, January 8, 2013

Crockpot Chicken & Bean Tostadas

Have you noticed that tostada and chalupa are often used interchangeably? I typically think of a crispy tortilla piled with toppings as a tostada but I know others consider it a chalupa. We went out to dinner over the weekend at a new restaurant and I ordered a combination plate that had both a chalupa AND a tostada; I wanted to see what they considered to be the difference! My dinner came... and they were exactly the same. Only difference was the toppings. So, my quest was a big fail - but the food was good.

{but really not as good as this}


See the steam coming off the top? I was holding back from taking a big bite as I snapped pictures.

Let me tell you why this is worth making:

1. It's a crockpot meal {easiest meal you'll make all week}
2. It's tasty.
3. It's inexpensive, thanks to the dried beans.
4. It makes a huge amount, perfect for a crowd. Or lunches.
5. It's made in a crockpot.
6. Who doesn't like cheese covered food on a crispy tortilla?



Crockpot Chicken & Bean Tostadas
1 lb. boneless/skinless chicken breasts
1 lb. dry pinto beans (rinsed)
6 ounces light beer (I used Corona)
1 15-ounce can fire roasted tomatoes
6 cloves garlic, minced
2 jalapeno peppers, minced (ribs and seeds removed)
2 teaspoons chili powder
2 teaspoons cumin
½ teaspoon cayenne pepper
2 tablespoons taco seasoning (easy recipe here)
generous pinch or two of salt
1½ cups water
¾ cup shredded cheese (I used Monterey Jack)
12+ corn tortillas

Place the chicken in the slow cooker. Cover with dry pinto beans, beer, tomatoes, garlic, jalapenos, chili powder, cumin, cayenne, taco seasoning, salt, and 1½ cup water. Cook on low heat for 6-8 hours or high heat for 4-6 hours. 
 
Remove the lid after the cooking time and shred the chicken using two forks. You can do this directly in the slow cooker. If it’s too runny, continue to cook with the cover off for a little while. If it’s too dry, add more water.
 
Sprinkle cheese on top, replace the lid, and cook for another 30 minutes to allow the cheese to melt.
 
Meanwhile, preheat the broiler. Place tortillas directly on the oven rack and bake for 2 minutes or until golden brown. Flip the tortillas and bake for another 1-2 minutes under golden brown and crunchy. Be careful because they burn easily! Remove from oven and allow to cool.
 
Top each tortilla with pork and bean mixture.
 
Source: Pinch of Yum

4 comments :

  1. This looks really yummy, and I love the easy of crock pot cooking. And to clarify, a tostada is toasted, while a chalupa is fried in oil.

    ReplyDelete
  2. Wow, this recipe is really worth a try! Wonderful pictures.

    ReplyDelete
  3. LOL! Some restaurants don't get it right...LOL! I used to work at Taco Bell...Tostadas and Chalupas are very different. A chalupa is a flatbread wrap (at Taco Bell it's the same as used for a Gordita) that's been fried (like they said above) and then filled. Pretty easy to eat holding in your hand. A tostada however, is a nice big round crunchy shell filled with all sorts of goodness--a lot of taco salads are served in Tostada shells. Some are flat and crunchy. Other's are curved like a bowl. Tostadas are more for your fork.

    Your recipe looks awesome! Will totally try it out!

    ReplyDelete
  4. You had me at tostadas!! Looks delicious.
    Jackie

    ReplyDelete



See Aimee Cook

Designed by:

Munchkin Land Designs Elements by Amy Teets

Search This Blog

Loading...
 
Designed by Munchkin Land Designs • Copyright 2012 • All Rights Reserved