Stream starts in:

2020-08-12T16:00:00+0000
Watch Now
Featured Image

Pork Chimichangas

Posted by John Reed on 10th July 2020

Approx 4 -6 Portions

Green Chili

1/2 x White onion (Peeled & diced)
2 x Garlic cloves (Peeled & grated)
368g/13oz x Hatch green chili
1/2 x Green bell pepper (Deseeded & diced)

Red Chili

1/2 x White onion (Peeled & diced)
2 x Garlic cloves (Peeled & grated)
368g/13oz x Red chili
1/2 x Red bell pepper (Deseeded & diced)

Beans Mix

1 x Small white onion (Peeled & diced)
2 x Garlic cloves (Peeled & grated)
456g/16oz x Can of pinto beans
1 tsp x Ground cumin
2 tsp x Paprika
250ml/1 Cup x Water

Pork

907g/2lbs x Pulled pork

Tortillas

400g/3 1/4 cups x Plain flour
60ml/4 tbsp x Vegetable oil
2 Pinches x Natural sea salt
Water (Enough to bind)

Lime Yogurt

4 tbsp x Greek yogurt
1 x Lime (Juice)
2 tsp x Honey

Cheese

226g/0.5lbs x Swiss Cheese (Grated)
226g/8oz x Part skimmed mozzarella (Grated)

Essentials

1000ml/4.2 Cups x Peanut oil
4 x Spring onions (Washed & sliced)
Foil
Tooth picks

Method

1) Place a medium size pan on to medium heat with a tablespoon of oil. Once hot add the diced onions and the grated garlic for the green chili. Cook down for 2 minutes until soft. Add the diced green bell peppers and cook for a further 2 minutes until soft. Add the green chili and 250ml/1 Cup water. Turn down to a low heat and cook for one hour. Once cooked out, blend until smooth, taste and season with natural sea salt.

2) Repeat the exact same process for the red chili sauce. Also add a touch of honey if the sauce is a bit too bitter.

3) Place a medium size pan on to a medium heat and add a tablespoon of oil. Once hot add the diced onions and grated garlic. Cook out for 2 minutes then add the pinto beans. Add the rest of the ingredients and turn the heat down to a low. Cook out for 1 hour and stir occasionally.

4) For the lime yogurt put all the ingredients into a bowl. Mix well and taste, season with natural sea salt.

5) Grate the cheese and place into a bowl. Set aside for later.

6) For the tortillas place all the ingredients into a large mixing bowl and slowly add the water until bound together. Knead the dough together until smooth and then cut up into 6 pieces. Place a large frying pan onto a medium heat. Roll each dough out to the size of the large frying pan. Place each tortilla into the pan one at a time and cook for 2 minutes each side. Place each tortilla in between foil and stack them up. This will prevent them from drying out.

7) Place a large frying pan onto a medium heat with a tablespoon of oil. Break up some of the pulled pork and place some of it into the hot pan. Cook for 3 – 5 minutes until crispy and repeat the same for the rest of the pork.

8) Lay each tortilla out and place some of the pork just off the middle more towards yourself. Then top it with some of the beans and the cheese. Pull the sides into the middle and carefully start rolling the tortilla tight. Carefully put the wooden toothpicks into the seal of the tortilla to hold it in place.

9) Place a large pan on to the stove with the peanut oil inside. Place onto a medium heat and allow the oil to heat up. Once the temperature has reached 180c/350f. Carefully drop the chimichangas into the oil one at a time. Cook for 5 – 10 minutes until golden and crispy. Once they are all cooked, carefully take the oil off the heat and allow the oil to cool down. Wash & slice the spring onions. Serve the chimichangas with the red chili sauce, green chili sauce, lime yogurt and the chopped up scallions.

Video

You can get more guidance on this dish from the video below on YouTube!

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Affiliates