Source: U.S. Department of Defence
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Chalupa
Source: U.S. Department of Defence | |
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 MEAT, FISH, AND POULTRY No.L 050 00
CHALUPA
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
380 cal
27 g
36 g
14 g
98 mg
543 mg
91 mg
Ingredient
Weight
Measure
Issue
BEANS,PINTO,DRY
8-1/2 lbs
1 gal 1 qts
WATER,COLD
25-1/8 lbs
3 gal
PORK CUBES,RAW
32 lbs
41-3/4 lbs
5 gal
WATER
ONIONS,FRESH,CHOPPED
1-3/4 lbs
1 qts 1 cup
2 lbs
1/2 oz
1 tbsp
GARLIC POWDER
SALT
3-3/4 oz
1/4 cup 2-1/3 tbsp
CHILI POWDER,DARK,GROUND
5-1/4 oz
1-1/4 cup
CUMIN,GROUND
2-1/4 oz
1/2 cup 2-2/3 tbsp
OREGANO,CRUSHED
3-3/4 oz
1-1/2 cup
PEPPERS,JALAPENOS,CANNED,CHOPPED
2-2/3 oz
1/2 cup 1 tbsp
Method
1
Pick over beans, removing discolored beans and foreign matter. Wash beans thoroughly.
2
Cover with water; bring to a boil; boil 2 minutes; turn off heat.
3
Cover; let soak 1 hour. Drain beans.
4
Combine pork, water, onions, garlic, salt, chili powder, cumin, oregano, and jalapeno peppers with beans in steam-jacketed kettle
or stock pot; simmer 1-1/2 to 2 hours or until beans are tender. DO NOT COVER. Stir occasionally. CCP: Internal temperature
must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service.
Notes
1 Chalupas can be served with shredded lettuce, chopped onions, chopped tomatoes, sour cream.
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https://theodora.com/recipies/meat_fish_and_poultry/chalupa.html Copyright © 1995-2019 ITA all rights reserved.
|
| Yield: 100 | Portion: 1 Cup |
| Calories: | 380 cal |
| Carbohydrates: | 27 g |
| Protein: | 36 g |
| Fat: | 14 g |
| Cholesterol: | 98 mg |
| Sodium: | 543 mg |
| Calcium: | 91 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| BEANS,PINTO,DRY | 8-1/2 lbs | 1 gal 1 qts | |
| WATER,COLD | 25-1/8 lbs | 3 gal | |
| PORK CUBES,RAW | 32 lbs | ||
| WATER | 41-3/4 lbs | 5 gal | |
| ONIONS,FRESH,CHOPPED | 1-3/4 lbs | 1 qts 1 cup | 2 lbs |
| GARLIC POWDER | 1/2 oz | 1 tbsp | |
| SALT | 3-3/4 oz | 1/4 cup 2-1/3 tbsp | |
| CHILI POWDER,DARK,GROUND | 5-1/4 oz | 1-1/4 cup | |
| CUMIN,GROUND | 2-1/4 oz | 1/2 cup 2-2/3 tbsp | |
| OREGANO,CRUSHED | 3-3/4 oz | 1-1/2 cup | |
| PEPPERS,JALAPENOS,CANNED,CHOPPED | 2-2/3 oz | 1/2 cup 1 tbsp |
| Method: | |
|
1 Pick over beans, removing discolored beans and foreign matter. Wash beans thoroughly. 2 Cover with water; bring to a boil; boil 2 minutes; turn off heat. 3 Cover; let soak 1 hour. Drain beans. 4 Combine pork, water, onions, garlic, salt, chili powder, cumin, oregano, and jalapeno peppers with beans in steam-jacketed kettle or stock pot; simmer 1-1/2 to 2 hours or until beans are tender. DO NOT COVER. Stir occasionally. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold at 140 F. or higher for service. Notes 1 Chalupas can be served with shredded lettuce, chopped onions, chopped tomatoes, sour cream. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence