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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Ifeoluwa Olamide
[email protected]These chimichangas were just okay. I've had better, but I've also had worse. They're a good option if you're looking for a quick and easy meal.
Jamie Don
[email protected]I tried this recipe and it was a disaster. The chimichangas were soggy and the filling was bland. I won't be making this again.
Mahoganie
[email protected]These chimichangas were amazing! I've never had anything like them before. Thanks for sharing the recipe!
Amelia Mcvay
[email protected]Meh.
felicx Jaram
[email protected]Not bad, but I've had better.
Darryl Reeves
[email protected]So good! I'll definitely be making these again.
Wanaseini Likuivalu
[email protected]These were delicious! I made them for my friends, and they all loved them. Thanks for sharing the recipe!
Maria Almaraz
[email protected]The chimichangas were a bit too greasy for my liking. I think I'll try baking them next time.
kelleywayneangel teeter
[email protected]The chimichangas were a bit bland for my taste. I added some extra spices, and they were much better.
Amirawan786 Amirawan786
[email protected]These chimichangas were easy to make and turned out great! I used ground beef instead of pork, and they were still delicious. I will definitely be making these again.
Kasmita Rai
[email protected]I'm not usually a fan of pork, but these chimichangas were amazing! The meat was tender and juicy, and the sauce was flavorful. I'll definitely be making these again.
Athur Rhaman
[email protected]These pork chimichangas were a hit with my family! The flavors were incredible, and the chimichangas were cooked to perfection. I will definitely be making these again.