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Cook'n with Betty Crocker 
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Cook'n in Mexico |
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Pork And Black Bean Chimichangas |
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Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Pork And Black Bean Chimichangas recipe on the web!!One of the secrets of Mexican cuisine is shredded long-cooked pork shoulder (also called pork butt, and sometimes labeled pernil or calas). Moist and flavorful, it becomes the filling for many a Mexican specialty, from tacos and burritos to these deep-fried chimichangas. Chimichangas are sometimes described as deep-fried burritos, but the difference is more distinct, as "chimis" have a drier filling-this one is just pork, beans, and salsa. Plan to cook the pork shoulder early in the day, or even the day before. _ tablespoons olive oil _ 1/2 pounds pork shoulder roast, trimmed ___ teaspoon salt _ medium onion, chopped _ cloves garlic, crushed under a knife _ 3/4 cups homemade or low-salt canned chicken broth _ (12-ounce) can lager beer _ teaspoons dried oregano _ imported bay leaves ___ teaspoon whole black peppercorns _ ripe Hass avocado, pitted, peeled, and coarsely chopped ___ cup sour cream ___ cup milk ___ teaspoon salt ___ teaspoon red hot pepper sauce, such as Tabasco _ 1/2 cups cooked black beans, or one 15 1/2-ounce can, drained and rinsed ___ cup bottled salsa, lightly drained to remove excess liquid _ flour tortillas, 9-inch Vegetable shortening or vegetable oil for deep-frying 1. Preheat the oven to 325°F. In a large Dutch oven, heat the oil over high heat. Add the pork shoulder and cook, turning occasionally, until browned on all sides, about 8 minutes. Season with the salt and transfer to a platter. 2. Return the Dutch oven to medium heat and add the onion and garlic. Cook, stirring occasionally, until the onion softens, about 5 minutes. Add the broth, beer, and enough cold water to come two-thirds up the sides of the pork. Bring to a simmer over high heat, skimming off any foam that rises to the surface. Add the oregano, bay leaves, and peppercorns. Cover tightly and place in the oven. Bake, turning the roast halfway through cooking, until the pork is fork-tender, about 3 1/2 hours. Remove from the oven, uncover, and let the pork cool completely in the liquid. 3. Remove the pork from the cooking liquid. Discard the skin, bones, and excess fat. Shred the pork with 2 forks, place in a bowl, and set aside. You should have about 5 cups shredded pork. Reserve 3 cups, saving the remainder for another use. (The pork can be frozen for up to 2 months.) 4. Mash the avocado, sour cream, milk, salt, and hot pepper sauce to make a chunky sauce. Cover and set aside. 5. To assemble the chimichangas, mix the beans and salsa into the shredded pork. In a dry medium skillet over medium heat, heat a tortilla, turning once, until pliable, about 30 seconds. Place on a work surface. Spoon about 1/2 cup of the filling on the bottom third of the tortilla. Fold up the bottom of the tortilla to cover the filling, fold in the sides, and roll into a thick cylinder. Secure the tortilla closed with a wooden toothpick. Repeat with the remaining tortillas and filling. 6. Preheat the oven to 200°F. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the chimichangas until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the wire rack and keep warm in the oven while frying the rest. Serve hot, with the avocado crema on the side to use as a condiment. NOTE: The braised pork shoulder recipe will give you leftovers that freeze beautifully for future meals. Try the pork as a substitute for the shredded chicken in "Chicken Flautas With Orange And Red Onion Salsa." Mo' Betta Fried Chicken Italian Fried Chicken General Tso's Chicken Two-Tone Buffalo Wings With Blue Cheese Dip Turkey Cutlets Parmigiano Chicken Kiev With Fresh Herbs And Lemon Deep-Fried Cornish Game Hens Chicken-Fried Steak With Chipotle Gravy Crispy Japanese Pork Cutlets Tonkatsu Sauce Chicken Flautas With Orange And Red Onion Salsa Norman's Special Garlic Spareribs Pork And Black Bean Chimichangas Bayou Seasoning Garlic Mayonnaise Crispy Oysters With Rémoulade Cabbage And Corn Slaw Flounder Fillets With Orange Sweet And Sour Sauce Pork And Mushroom Chow Mein Calamari Fritti With Garlic Mayonnaise Delmarva Seasoning Delmarva Crab Cakes With Cucumber Tarter Sauce |
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