PORK CHIMICHANGAS
Once upon a time in Tucson, Arizona (somewhere between the 1920's and 1950's) a burrito was dropped into a fryer, giving birth to the beloved chimichanga. Perhaps it was an accident or this Tex-Mex reinvention was intentional. Either way, we're happy our version with braised pork, homemade green sauce and Cheddar exists.
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat 1/4 cup of the oil in a large Dutch oven over medium-high heat. Add the pork, coriander, cumin, garlic and salt and pepper, and cook, turning as needed, until the pork is brown, about 15 minutes. Pour in 8 ounces of the beer and the vinegar, scraping up the brown bits from the bottom of the pot. Cover and braise over medium-low heat until the pork is fork tender and the liquid just covers the bottom of the pot, about 45 minutes. Remove the pork, keeping the remaining braising juices in the pot. Let cool and shred. Add the pork back into the pot and set aside.
- Combine the tomatillos, almonds, chipotles, onion, cilantro, the remaining 4 ounces beer and 1 1/2 teaspoons salt in a blender. Puree until smooth.
- Heat the remaining 1/4 cup oil in a large, straight-sided skillet over medium heat and add the tomatillo mixture. Cook, stirring frequently to prevent the bottom from burning, until reduced by half, about 15 minutes. Take care, the sauce will splatter as it cooks. Pour the green sauce into the pork and toss to combine.
- Fill a large, heavy-bottomed pot with about 4 inches of oil, attach a deep fat fry thermometer and heat to 375 degrees F.
- Lay a tortilla out on a work surface. Put 1/4 cup of the cheese across the center of the tortilla. Top with about 3/4 cup of the pork and spread evenly. Roll into burritos by folding the bottom half of the tortilla over the pork and cheese filling, and then folding the 2 sides in. Roll up and secure with 2 toothpicks. Repeat with the remaining tortillas, cheese and pork.
- Fry the burritos in batches, turning as needed, until golden brown, 2 to 3 minutes. Remove the toothpicks and serve the chimichangas with guacamole, pico de gallo and sour cream.
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Mangumbi Gamuchirai
[email protected]I'm not a big fan of pork, but these chimichangas were surprisingly good! The filling was flavorful and the chimichangas were cooked perfectly.
Md Bangladesh
[email protected]These chimichangas were amazing! The filling was flavorful and the chimichangas were crispy and delicious.
Rayhan Amin
[email protected]I love this recipe! The chimichangas are always a hit with my family and friends.
Amber Tickle
[email protected]These chimichangas were so good! I will definitely be making them again.
chipo choga
[email protected]I'm not sure what I did wrong, but my chimichangas didn't turn out crispy at all. They were still tasty, but not what I was hoping for.
checked_balloon hi
[email protected]I made these chimichangas for my friends and they all raved about them! They said they were the best chimichangas they had ever had.
Dula Biswas
[email protected]The chimichangas were a bit greasy for my taste, but the flavor was good.
Kharak Seen Kharakseen
[email protected]I followed the recipe exactly and the chimichangas turned out great! I will definitely be making these again.
brucer rw499
[email protected]These chimichangas were a little too spicy for my taste, but my husband loved them.
Justino Mata
[email protected]I'm not a huge fan of pork, but these chimichangas were surprisingly good! The filling was flavorful and the chimichangas were nice and crispy.
Spina Cera
[email protected]The pork chimichangas were delicious! The recipe was easy to follow and the results were amazing.
Cassandra Guiden
[email protected]I made these chimichangas for a party and they were a huge success! Everyone loved them.
ochieng Chrisphin
[email protected]These pork chimichangas were a hit with my family! The filling was flavorful and juicy, and the chimichangas were crispy and golden brown. I will definitely be making these again.