Taco Bell Pork and Bean Chalupas

Pork and Beans:

2 1/2 cups pinto beans
3 lb pork roast
7 cups water
1/2 cup chopped onion
1 1/2 tsp minced garlic
1 TBS salt
2 TBS chili powder
1 TBS cumin
1 tsp oregano
2- 4oz cans of chopped green chilies
2 oz jar of pimentos

Fry Bread:

5 cups flour
2 tsp baking powder
2 tsp salt
2 cups milk

First, start the pork and beans. Rinse the beans to make sure they are clean. Put everything into a heavy stock pot. Cover and simmer for 5 hours, stirring about every hour. If the liquid cooks out too much, add a little more water.

After the 5 hours, take out the roast and shred with a fork. Remove fat. Return the meat to the pot, stir and cooked uncovered for about 30 minutes.

Start the fry bread. Combine dry ingredients the bowl of a mixer. Slowly incorporate milk. Once dough starts forming a ball, dump onto floured surface and knead for 5 minutes. Then form the dough into a ball and rest on the counter for 5-10 minutes.

Heat up several cups of oil in a frying pan. Once the oil is hot enough, tear off small pieces of the dough (a little more than golf ball size). Stretch out without tearing. Roll out with a rolling pin till about 1/4" thick in the shape of a circle. Cut a couple of small slits in the center.

Fry 1-2 two at a time 30 seconds on each side.

Drain on paper towels.

When the pork and the fry bread are both done, serve up. Top with shredded lettuce, cheese, tomatoes, and sour cream.