I make a dish from New Mexico called "chalupa," but it's not the same food item found in most Mexican restaurants. It is Anasazi beans with onions, green peppers and jalapenos with a large pork butt roast on top with water in the crock pot. Season the pork butt with garlic, chili powder, lots of cumin, salt and pepper and cook on low for 12 hours. The fat in the pork butt melts and seasons the beans as they cook.
Started it last night and just took the pork butt out of the crock pot. It is tender and ready to be shredded.
Serve with beans, lettuce, tomato, avocado, cheese and homemade salsa with flour and crispy tacos. Make your own buffet.
Other sides: cheese and green chili pinwheel rolls (using crescent rolls), queso made with Queso Blanco and Velveeta 1/2 and 1/2 and homemade salsa.
Breakfast is Denver Omelettes with Mimosas, which I need to make now. Excuse me while I go into the kitchen for a bit.
Carry on.