DCL Recipes: Warm Up with Crispy, Flavorful Chalupas and a Fancy Cocktail

DCL Recipes: Warm Up with Crispy, Flavorful Chalupas and a Fancy Cocktail Amy Poore

Happy 2018, everyone! I hope you all had a great holiday, but it’s time to get back into the daily routine. With that in mind, I’ve got a great weeknight dinner idea, and a wonderful cocktail (that’s perfect for a romantic Valentine’s dinner, if you’re thinking ahead). These crockpot chalupas are a tender and delicious, and the variety of toppings means everyone can fix theirs exactly the way they want. And if you’re in the mood to sip a great cocktail, give this Persephone cocktail a try. 

Cheers, and as always, bon appétit! 

 Crockpot Chalupas 


2 lb. pork shoulder roast 

1 lb. dry pinto beans 

6 oz. light beer 

One 15-ounce can fire roasted tomatoes 

4 teaspoons minced garlic (from a jar) 

2 jalapeños, ribs and seeds removed and chopped (I used 2 teaspoons of jarred chopped jalapeños) 

2 packets taco seasoning 

1/8 teaspoon salt 

1 1/2 cups water 

1 large bag tortilla chips 

1 bag shredded mozzarella cheese 


Optional Toppings: 

Shredded lettuce 

Chopped tomatoes 

Sour cream 




Place roast in slow cooker and top with remaining ingredients except chips, cheese, and toppings. 


Stir to combine. 


Cook on low for 8 hours. (Do not remove lid) 


After cooking, shred pork in cooker with two forks, and cook for 15 more minutes. If too thick, add water, stir, and heat through. 


Serve on a plate of chips, topped with cheese and optional toppings.  


Cocktail Persephone

2 oz. Hendricks gin 

1 oz. pomegranate juice 

3/4 oz. fresh lime juice 

3/4 oz. Rosemary Simple Syrup (recipe below) 


Rosemary Simple Syrup 

1/2 cup sugar 

1/2 cup water 

1 sprig rosemary  


Heat and stir water and sugar over medium high heat in a small saucepan until boiling. 

Remove from heat, and place sprig of rosemary in saucepan. Let sit for 2 hours. 


Combine all ingredients in a cocktail shaker with ice. Shake vigorously and serve. Garnish with rosemary and lime. 


Amy Poore is a Tuscaloosa mom, a wife, and a foodie. To see more of Amy's delicious recipes, visit her blog, Poore Amy, at pooreamy.com.   

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Amy Poore

I am a newly married 34 year old southern girl. Pooreamy is a play on my name and really an oxymoron because my life is full, rich and happy. I’m an open book who loves to talk, share and hopefully help others with some of the things (actual items and wisdom) I have discovered and continue to discover over the years. I live in Tuscaloosa, Alabama, which is the home of the University of Alabama (Roll Tide!) and my Alma Mater.

I grew up on a farm in Cullman eating the best fresh country food you have ever tasted! I was an only child and because my mother and grandmother were both excellent cooks I never once worried about why it tasted so good or how to recreate it (I was kind of spoiled like that – never had to help in the kitchen). Now with my love of cooking, looking back I really regret not getting in there and learning a few tricks from my Mammaw. Luckily, I have my mom to pass on recipes and helpful tips but there are several things she never felt the need to learn either. I also believe that my raising had to do with the reason I love food – all kinds of food – as a child I had to have 3 bites of everything on my plate (Brussels sprouts, liver etc.) and I had to adamantly say I didn’t like it on three occasions to not have to ever eat it again. Needless to say, in the end, there were very few things that I didn’t like. Liver was one of them – I still don’t like it.

So……now I LOVE to cook and eat and I also like to share things. Blogging seemed to be a great way to do both. I hope you enjoy it as much as I enjoy doing it. Please feel free to make comments, suggestions and ask questions. I’ll do my best to answer them all. Y’all come back, ya hear!

Website: www.pooreamy.com/

Druid City Living (DCL) is Tuscaloosa, Alabama's premier community newspaper, covering the great people, places and activities of the area.


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