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Smoked Pork Chili Relleno Chimichangas |
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mgwerks
Cook's Assistant Joined: 20 April 2010 Location: TX Hill Country Status: Offline Points: 24 |
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Posted: 04 May 2010 at 23:53 |
A new combination of two old favorites, Chilis Rellenos and
Chimichangas. Add some smoked pork butt to the mix, and the combination
of flavors and textures comes out really nice!
INGREDIENTS 2 T vegetable oil 1 medium onion, diced 16 oz. mushrooms, sliced (I used Crimini) 1 carrot, diced fine 1 lg or 2 small jalapenos, minced 1 orange (or red or yellow) bell pepper, diced small 8 oz. smoked pork butt, chopped fine or pulled 1 tsp cumin 2 tsp garlic powder 2 tsp chili powder salt and pepper to taste 4 4 oz. cans whole peeled Hatch chiles 6 oz. cheddar cheese, shredded 6 oz. mozzarella cheese, shredded 6 12" flour tortillas oil for frying METHOD In a large skillet, heat the vegetable oil over medium heat. Prepare all your vegetables as indicated above. Remove chiles from cans, reserving all liquid. Below: sliced mushrooms, diced carrots, minced jalapenos and diced orange bell pepper. Put onions and mushrooms in skillet, stirring occasionally and sweating until mushrooms reduce and onions are translucent. Add pork and the rest of the vegetables to the skillet. Mix well to incorporate, then add reserved pepper juice. Salt and pepper to taste. Turn off heat and allow filling mixture to cool. Prepare shredded cheese. Slice peppers down one edge and open them up as shown below. Lay out the chiles flat over the cheese and add the filling on top of the peppers. Keep the filling in a line down the center to make it easier to fold and roll. Now roll the entire folded chimichanga over on top of the remaining flap as shown below. Repeat for remaining tortillas. This does take practice, so don't give up! Refrigerate chimichangas to set up filling and shape. When chilled sufficiently, remove from refrigerator and secure tight with toothpicks. Before frying run them through the microwave for 45 to 60 seconds to warm the insides back up. Fry the chimichangas to complete the preparation. FRYING PAN: Fill with enough oil to fill it a bit over halfway up the sides of the burritos. Heat oilto 360 degrees. Fry until golden brown, then turn over and fry other side. DEEP FRYER: Fill deep fryer with oil to proper level. Heat oil to 360 degrees. Put chimichangas in basket and lower into oil, frying to a golden brown. Remove from oil, remove and discard toothpicks, and drain over paper towels. Serve warm with toppings of choice. Even with the two jalapenos, it is not a particularly spicy dish. you can vary the type and number of peppers to suit your 'heat tolerance'. And this is what all this work brings you, served with sour cream, salsa and dried cilantro: |
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jdonly1
Cook Joined: 12 February 2010 Location: Australia Status: Offline Points: 180 |
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Mate they look yummy.We make a garlic prawn version on thisit rocks
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Great tutorial and a fantastic looking dish. Thanks!
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Go ahead...play with your food!
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Guests
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Outstanding tutorial and beautiful pictures. Well done on a wonderful dish! That looks delicious and am sure it tasted better. Great plated pic with that cheese oozing out !
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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very nice, and wonderful photography! jd - those prawn chimichangas sound wonderful, as well!
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