Recipe - Chalupa

3 ga WATER; COLD
5 ga WATER; HOT
2 One half ounce
35 pound PORK BUTTS FZ
2 tablespoon GARLIC DEHY GRA
1 2/3 pound ONIONS DRY
8 pound BEANS WHITE DRY 2 LB
8 ounce PEPPER PICKLE JALAP
1 ounce OREGANO GROUND
7 ounce CHILI POWDER
4 ounce SALT TABLE 5LB

1. PICK OVER BEANS; REMOVING DISCOLORED BEANS AND FORIEGN MATTER. WASH
BEANS THOROUGHLY.

2. COVER WITH WATER; BRING TO A BOIL; BOIL 2 M,INUTES; 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 One half HOURS OR UNTIL BEANS ARE TENDER. DO NOT COVER. STIR
OCCASIONALLY.

NOTE: 1. IN STEP 4, 35 LB A.P., PORK BUTT, THAWED MAY BE USED. TRIM TO
REMOVE EXCESS FAT AND GRISTLE. DICE INTO 1 1 1/2" PIECES.

2. IN STEP 4, 1 LB 14 OZ DRY ONIONS A.P. WILL YIELD 1 LB 11 OZ E
CHOPPED ONIONS.

3. IN STEP 4, 3 One fourth OZ (1 1/8 CUPS) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE NO. A11.

4. IN STEP 4, 5 TBSP (15 CLOVES) MINCED DRY GARLIC MAY BE USED. SEE
RECIPE NO. A17.

5. CHALUPA CAN BE SERVED WITH SHREDDED LETTUCE, CHOPPED ONIONS,
CHOPPED TOMATOES, AND SOUR CREAM.

6. TWO NO. 8 SCOOPS MAY BE USED. SEE RECIPE NO. A4.

Recipe Number: L18700

SERVING SIZE: 1 CUP (8 1

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.