14 October 2006

Pork: It's What's For Lunch During Ramadan: Roasted Pork Chimichanga

Roasted Pork Chimichanga

Roasted Pork and Caramelized Onion filling, recipe follows
Vegetable oil, for frying
12 flour tortillas
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

When you've completed the Roast Pork, preheat oil in a deep fryer.

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.

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.

Roasted Pork and Caramelized Onion Filling:

1 (5 to 5 1/2 pound) pork butt, bone in, untrimmed
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

Preheat the oven to 450 degrees F.

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.

Yield: about 3 1/2 cups

Corn and Goat Queso:

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

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.

Yield: about 4 1/2 cups



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