The original plan, because you knew shit would happen – it’s one of those Universal constants – was to get up, start the dough and then cook the creole sauce while the yeast were eating and making merry prior to their deaths. However, an unexpected entropy field passed through my produce drawer and sucked the life out of my green bell peppers.
Meet Chalupa Cabra—a beast of a stew that doesn’t suck goats. This unapologetically rich braise leans hard into the Mexican flavor wheel: smoky Ancho and Pasilla chiles, warm spices, garlic, brown sugar, tomato paste, with hits of vinegar and citrus to keep it honest.
Disturbed by the long term entanglements of "Marry Me Chicken", I counter with my own relationship based entre - "Shrimp with Benefits". All the satisfaction, none of the community property complications.
The pie looks amazing on camera, doesn’t it? Photogenic food. I got a lot of positive feedback on the pictures, and they are great shots. My concern is that the pie itself doesn’t quite measure up. Don’t get me wrong—it’s a damn good pie. It’s essentially cost-effective pulled pork in a portable format that looks fantastic.
Here's what you need to know about the dish. It's filling while low calorie. The final version, not the one depicted in the video, lands at 256 calories per portion. It's really decent on a cold day.
I gave up last year's diet in March after getting negative results and just sort of went with it. I must admit, my Hedonist side was well nurtured and I ate extremely well for the rest of the year. But nothing is without a price and I finished 2024 at 291.1 pounds.
