1 lb pinto beans
3 lb pork roast
7 cup water
1/2 cup onion, chopped
2 garlic cloves, minced
1 tbsp salt
2 tbsp chili powder
1 tbsp cumin
1 tsp oregano
4 oz green chili peppers, chopped (one c, an)
Directions
Put all ingredients in a dutch oven, an electric crockery cooker, or a
heavy kettle. Cover and simmer about 5 hours, or until the roast falls
apart and the beans are done. Uncover and cook about 1/2 hour, until
the desired thickness is achieved.
NOTES:
* A Mexican meat and bean dish, similar to chili -- I got this
recipe from "A Primer on Bean Cookery" by the California Dry Bean
Advisory Board. While not a true chili, chalupa is a Mexican-American
favorite for a hearty lunch or supper. It may be made ahead and
reheated, and it freezes well.
* Chili powder is a mixture of spices, consisting mainly of ground
dried chili peppers. This recipe may be served with corn chips and
condiments (including chopped tomato, chopped avocado, chopped onion,
shredded lettuce, grated cheddar cheese and hot sauce).
: Difficulty: Easy.
: Time: 5 minutes preparation, 5-6 hours cooking.
: Precision: no need to measure.
: Jeff Lichtman
: Relational Technology, Inc.
: {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff
: Copyright (C) 1986 USENET Community Trust
Servings: 8 servings
Chalupa Recipe brought to you by Recipe Ideas
Categories: Dutch Oven
The History of Recipes
Transcribed cooking instructions as a concept can be observed way back into the far past, at least as far back into history as early Egypt, and potentially, even further back. In practice though, mostly, these old recipes were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In an interesting twist, the oldest recipe discovered so far, according to food historians is a collection of stone tablets in ancient Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. Much later, in Roman times a roman called Apicius assembled a collection of scripts describing recipes prepared by wealthy roman citizens. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the early Romans made use of many different herbs and spices, including a few that will be familiar to modern chefs such as thyme, mint and dill. Over the succeeding few hundred years, the upper-class families of Wesstern Europe competed with each other to offer the most extravagent meals, and because of this the best chefs and their recipes could command a high salary. Notwithstanding that, it was during the 1800s that fine cooking and cookery books became popular. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and publishing the recipes that were being prepared for the better households. The TV revolution brings us TV cookery programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to search through massive numbers of recipes like those on our site. |
We hope you enjoy this Chalupa recipe.
