Pulled Pork Chimichanga

• Meat

  • 11 oz Pulled pork

• Produce

  • 1 Avocado, ripe
  • 1 Cilantro, fresh
  • 1 Handful Cilantro, fresh
  • 2 Garlic cloves
  • 1 Red onion
  • 1 Red onion, half

• Canned Goods

  • 3 1/2 oz Refried beans
  • 1 tbsp Tomato paste

• Condiments

  • 2 tsp Gran luchito smoked chilli paste
  • 1 Squeeze Lime juice, fresh

• Pasta & Grains

  • 1 cup Rice

• Baking & Spices

  • 1 Pepper
  • 1 Salt
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 4 Flour tortillas vegetable oil

• Dairy

  • 1/2 oz Butter
  • 5 oz Mozzarella cheese
  • 4 tbsp Sour cream/creme fraiche

• Liquids

  • 2 cups Water

• Other

  • 1 X 14oz can of chopped tomatoes

Found on gran.luchito.com

Ingredients

• 1 Red onion (roughly chopped)
• 2 Garlic cloves (roughly chopped)
• 2tsp Gran Luchito Smoked Chilli Paste
• 15g Butter
• 1tbsp Olive oil
• 1 x 400g Tin of chopped tomatoes
• 1tbsp Tomato puree
• ½tsp Sugar
• Salt & pepper
• 300g Pulled pork (heres our pulled pork recipe; use leftover if youve got it)
• 100g Refried beans
• 150g Mozzarella cheese (cheddar would also work well)
• 4 Flour tortillas
• Vegetable oil (for deep frying)
• 1 Cup rice
• 2 Cups water
• 4tbsp Sour cream/creme fraiche
• Fresh coriander
• 1 Large avocado
• Half red onion (finely chopped)
• Squeeze of lime juice
• Fresh coriander
• Salt & pepper

Directions

• Heat oven to 100C. Place pulled pork in ovenproof dish, cover and place in oven to warm.
• Heat a frying pan over a medium heat and add olive oil and butter.
• Add the chopped red onion and fry for 10 minutes, stirring occasionally.
• Once softened, add the garlic and Gran Luchito Smoked Chilli Paste, stir and cook for another 5 minutes (dont let the garlic burn).
• Add the chopped tomatoes, tomato puree, a pinch of salt and pepper and sugar. Cook for another 15 minutes or until it has thickened a bit, then blitz in a food processor to a smooth sauce.
• If eating with rice, start cooking it now. Place 1 cup on rice in a saucepan with 2 cups of water. Add a cinnamon stick and any other spices you like (star anise works well!) along with a sprinkle of salt.
• Place a lid on pan and bring to boil. Reduce heat and cook until water evaporates (dont remove lid during cooking).
• Warm tortillas in a covered bowl in the microwave to soften.
• Once warm, spread an even amount of refried beans onto each tortilla in the middle.
• Add an even amount of pulled pork to each tortilla, followed by the finely chopped mozzarella cheese.
• Wrap the tortillas up tightly, folding in the sides to make 4 burritos. Hold in place with a cocktail stick.
• Heat oil in deep fryer or large saucepan until very hot (test oil with a piece of tortilla; it should start to bubble). Alternatively, you could brush the burritos with a little oil and bake in a hot oven until crispy.
• Carefully lower wrapped burritos into the oil and cook for a few minutes until crispy. Turn over and get crispy all over.
• Place on kitchen roll to soak up excess oil.
• Check rice. When cooked, remove lid, leave to cool a little, remove whole spices and stir through roughly chopped coriander (hold a little back for garnish).
• Serve crispy chimichangas on bed of rice, topped with spicy tomato sauce and a dollop of sour cream.
• Sprinkle with coriander and black pepper.
• If making guacamole, mash ripe avocado in a bowl then add roughly chopped coriander, lime juice, red onion and a little salt and pepper.