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Chalupas with Chipotle Chiles



  1. Rub roast with salt and pepper. Cut small slits in roast; insert garlic slices. Place on rack in broiler pan.
  2. Broil for 15 minutes.
  3. Place roast in slow cooker.
  4. Rinse pinto beans; drain. Add to slow cooker.
  5. Add oregano, cumin, chili powder, green chiles and enough water to cover.
  6. Cook, covered, on LOW for 8 or 9 hours, stirring occasionally.
  7. Add the chipotles. Cook, uncovered, for 1 hour longer.
  8. Skim off fat; discard bones.
  9. Serve on a bed of corn chips with shredded cheese, chopped green onions, tomatoes, cucumbers, lettuce, avocado, salsa and sour cream.

Suggestion: Add a can of diced tomatoes or Ro*Tel to leftovers and serve over rice.


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