Tijuana Train Wreck
3 to 5 lbs pork loin roast
1 lb dried pinto beans
3 to 4 cups water
1/2 large onion, chopped
2 large garlic cloves, minced
1 tablespoon salt
2 tablespoons chili powder
1 8-ounce can chopped mild green chilies
1 tablespoon ground cumin
1 tablespoon oregano
1 16-ounce bag corn chips
Garnishes:
shredded Cheddar cheese
shredded Monterey Jack cheese
chopped green onions
chopped tomatoes
sour cream
shredded lettuce
guacamole
black olives
chopped celery
Soak beans overnight. Place all ingredients in crock pot. Cover and cook on low for 8-10 hours, or until meat shreds easily with a fork. The mixture will be a little thick. Place corn chips on plate, then add your Train Wreck and all the other garnishes.
I like to place the Train wreck on shredded lettuce, making a taco salad. It is also good served on warm tortillas.
This recipe is originally from the Colorado Quilters' Cookbook. I have revised the recipe for the crock pot.
Enjoy!
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