Roasted Pork Chimichanga (Emeril Lagasse) |
|
 |
Prep Time: 30 Minutes Cook Time: 260 Minutes |
Ready In: 290 Minutes Servings: 12 |
|
Ingredients:
roasted pork and caramelized onion filling, recipe follows |
vegetable oil, for frying |
12 flour tortillas |
salt |
corn and goat queso, recipe follows |
1/2 cup creme fraiche |
2 medium avocados, peeled and diced |
1 ear sweet corn, fire roasted and kernels removed |
1 tablespoon chopped fresh parsley leaves |
1 (5 to 5 1/2 pound) pork butt, bone in, untrimmed |
salt |
freshly ground black pepper |
2 tablespoons olive oil |
1 large onion, thinly sliced |
1/2 cup canned chopped green chilies |
1/2 pound queso fresco cheese or any meltable white cheese, such as monterey jack |
2 tablespoons butter |
1 cup chopped yellow onion |
4 cups fresh sweet corn kernels, from 2 medium-size ears |
1 teaspoon salt |
pinch cayenne |
1/2 teaspoon chopped garlic |
1 medium-size fresh jalapeno, seeded and chopped |
1 pound goat cheese, crumbled |
1 cup heavy cream |
Directions:
1. When you've completed the Roast Pork, preheat oil in a deep fryer.
2. Fill each flour tortilla with 1/4 cup of the filling. Fold the sides in and roll the tortilla up. Secure each tortilla with 2 toothpicks. Fry a couple of the chimichangas at a time until golden brown, about 3 to 4 minutes. Remove and drain on paper towels. Season with salt.
3. To serve, place each chimichanga on a serving plate. Spoon some of the Corn and Goat Cheese Queso over the top. Garnish with a dollop of cream fraiche, avocados, fire roasted corn kernels, and parsley.
4. Roasted Pork and Caramelized Onion Filling:
5. Preheat the oven to 450 degrees F.
6. Season the pork with salt and pepper. Place in a medium roasting pan and add 1/2 cup of water. Place in the oven and roast for 1 hour. Reduce the heat to 350 degrees F and continue to cook for 3 hours. Remove from the oven and cool completely. In a large saute pan, over medium heat, add the oil. When the oil is hot, add the onions. Season with salt and pepper. Saute until the onions are caramelized, about 8 to 10 minutes, stirring constantly. Remove from the heat and cool completely. When the pork is cool, remove any excess fat and the bone. Shred the meat into bite-size pieces. In a mixing bowl, combine the pork, onions, chilies and cheese. Season with salt and pepper. Mix thoroughly.
7. Yield: about 3 1/2 cups
8. Corn and Goat Queso:
9. In a medium size saucepan over medium heat, melt the butter. Add the onion, corn, salt and cayenne and cook, stirring, for about 6 minutes. Add the garlic and jalapeno, stir to mix, and cook for 2 minutes. Add the cheese and cream and stir until the cheese melts completely. Reseason if necessary. Keep warm until ready to serve.
10. Yield: about 4 1/2 cups
11. Recipe from Everyday Is A Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999
|
|