Searching for the perfect blend of pastry, a variety of spices, and meat on this day? Try the delicious flavors of sopaipillas, a traditional Mexican dish that’s been passed down from generations to generations.
Prep Time: 30 minutes
Total time: 45 minutes
- 1 cup dried pinto beans
- 3-1/2 cups water
- 1/4 cup chopped onion
- 1 can (4 ounces) chopped green chilies
- 1 garlic clove, minced
- 1 tablespoon chili powder
- 1-1/2 teaspoons salt
- 1-1/2 teaspoons ground cumin
- 1/2 teaspoon dried oregano
- 1 boneless pork shoulder butt roast (1-1/2 pounds)
- 1 package (10-1/2 ounces) corn chips
- 1/4 cup sliced green onions
- Shredded lettuce
- Shredded cheddar cheese
- Chopped fresh tomatoes
- Using a medium-large saucepan, place beans in enough water. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid.
- Using a medium-large saucepan, combine the three and half cups of water, garlic, onion, chilies, chili powder, cumin, salt and oregano. Add beans and roast to the mixture, cook on high for 2 hours. Reduce the heat and cook for 6 more hours until the pork is tender.
- Now, remove and shred the roast with a fork. Drain the beans, and leave the liquid in the saucepan. Mix the meat and beans. Boil the liquid in the saucepan uncovered for 15 - 20 minutes. Add bean and meat mixture when the water level is low.
- spoon meat mixture over corn chips and top with your favorite side dish.
1 cup: 393 calories, 19g fat (3g saturated fat), 35mg cholesterol, 680mg sodium, 37g carbohydrate (2g sugars, 8g fiber), 18g protein.