This is from a Bonnie Stern Heart Smart Cookbook. I have added my changes.

Chalupas

1 lb lean boneless pork loin
6 cups water, boiling
1 lb pinto beans, dried
2 large garlic cloves, minced
2 Tblspns chili powder
1 Tblspn cumin
1 Tblspn hot sauce
1 tsp dried oregano

16 large tortillas
Toppings:
sour cream or plain yogurt
lettuce
green onions
diced tomatoes
chopped peppers
sliced jalapenos
salsa
shredded cheddar or montery jack cheese
sliced black olives

In large baking dish, combine pork, water, beans, garlic, seasonings and
hot sauce. Cover and bake at 250F for 6 hours. (I use my crockpot.) Beans
should be tender and most of the liquid absorbed and meat falls apart when
stirred. Serve on toasted tortillas with toppings on the side.

Now... that is the original recipe. I do it with a lot more "stuff". I
add salsa to the cooking pot, maybe a half cup. I add hot chile powder,
not the bought chili powder, and maybe a 1/4 tsp cayenne. I like it hot!!
Also add jalapeno slices, black olives, canned tomatoes (but cut down the
water to balance.) I add lemon juice, about 2 Tblspns maybe, and salt and
pepper to taste. I always taste as I cook, and this recipe changes
depending on what you use, so taste it at the end and try to slowly add
whatever you think is missing.

Linda

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