Well, you could certainly do one thing right now, and that would be shove your face in these crockpot chalupas.
The second thing would be leave your front door open as a symbol of neighborly friendliness, watch the neighborhood car show, and find out how much you can sound like a mom when you repeatedly use words like Vroom Vrooms.
The third would be join obscure video social media networks.
Check, check, check.
Last night I made something else for dinner. It was not chalupas and that was not okay. It was veggie curry in the crockpot and itttttt… was gross. Sad story. I was even feeling especially inspired to pack some vitamins into my body. Inhaling clouds of black exhaust while sitting on a motorcycle in traffic in the Philippines will do that to a person. But apparently the forces of nature wanted me to eat another chalupa instead.
And friends, I did NOT complain.
Are crockpots the best thing ever or are they THE BEST THING EVER?
Hail you, Creator of the Crockpot.
Here are the directions for this recipe: Cover and cook for 8 hours. Done.
You just can’t argue with spicy, flavorful, tender shredded pork and pinto bean filling that cooks itself for you all day while you’re at work. Then you’ll get home from work a hot sweaty mess (or a sloppy snowy mess? I’m not jealous but I’m totally jealous.) and dinner will be made. Your only job is piling it high on top of a crunchy – wait for it – baked tortilla. With.sour.cream. You can do it.
In case you’re wondering if you should you try this on corn tortillas, my answer is yes.
Mexican food for the win.
These crockpot chalupas are so easy to make and so addicting! Shredded Mexican flavored pork and pinto beans over a baked crispy tortilla. Yum!