Hello fellow food lovers! Today, we will be creating the ultimate comfort food dish - Crispy Pork Chimichangas with a twist. Utilizing scrumptious leftover pulled pork combined with homemade tortillas, spicy beans, and not one but two vibrant chili sauces, these chimichangas are an explosion of flavors. Each bite delivers the rich taste of tender pork, the spiciness of the beans, and the freshness of lime yogurt. The dual chili sauces—a zesty green and a bold red—bring a playful Christmas vibe to the table. Chef John Reed streams this mouthwatering recipe that’s perfect for any day of the week.
Ingredients:
For the Chili Sauces:
- 1/2 onion, diced (for each sauce)
- 2 garlic cloves, minced (for each sauce)
- 1/2 green bell pepper, diced (for the green sauce; include if available)
- 1/2 red bell pepper, diced (for the red sauce)
- 250 ml water (for each sauce)
- 368 grams (approximately 13 ounces) of green chilies (for green sauce)
- 368 grams (approximately 13 ounces) of red chilies (for red sauce)
For the Spicy Beans:
- 1 tablespoon of vegetable oil
- 1 teaspoon of cumin
- 2 teaspoons of paprika
- 1 can of pinto beans
- 250 ml water
For the Lime Yogurt:
- Greek yogurt
- Juice of 1 lime
- A drizzle of honey
- Salt and pepper to taste
Additional Ingredients:
- Pulled pork (from a previous meal)
- Grated mozzarella cheese
- Grated Swiss cheese
- Scallions or spring onions, chopped
- Homemade tortillas (recipe not included in the given text)
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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4-6
Equipment:
- Cutting board and knife
- Grater
- Two saucepans (for chili sauces)
- One frying pan (for spicy beans)
- Mixing bowl (for lime yogurt)
- Blender or food processor (for blending chili sauces)
Cooking Tips:
- If you like your food extra spicy, consider adding more chilies or a pinch of cayenne pepper to your sauces.
- When cooking the chili sauces and beans, adjust the water if necessary to achieve the desired consistency.
Instructions:
1. Begin with the two chili sauces. Heat one tablespoon of canola oil in two separate saucepans over medium heat. Add the diced onions and minced garlic to each pan, stirring until softened.
2. For the red sauce, dice the red bell pepper and add it to the mixture with the red chilies and 250 ml of water. For the green sauce, if you have a green bell pepper, dice it and add it to the mixture with the green chilies and 250 ml of water.
3. Allow both chili sauce mixtures to simmer until all the vegetables are soft and the water has reduced to form a thick sauce. Once at the desired consistency, transfer the contents of each pan to a blender or food processor and blend until smooth. Set the two chili sauces aside.
4. For the spicy beans, heat a tablespoon of oil in a frying pan over medium heat. Add the cumin and paprika, stirring for a minute to release their aromas.
5. Add the can of pinto beans along with another 250 ml of water. Reduce the heat and let the beans simmer, stirring occasionally, until they reach a thick, saucy consistency.
6. While the sauces and beans are cooking, prepare your tortillas as per your recipe or use store-bought tortillas if desired.
7. Mix Greek yogurt, lime juice, a drizzle of honey, and seasoning in a bowl to make the lime yogurt. Adjust to taste and set aside.
8. Grate the mozzarella and Swiss cheeses and chop the scallions. Set aside for assembly.
9. Once everything is ready, begin assembling your chimichangas. Lay out a tortilla and fill with some spicy beans, pulled pork, and a mix of the grated cheeses. Roll up the tortilla, securing the ends.
10. In a clean pan or deep-fryer, heat oil and fry the chimichangas until golden brown and crisp on all sides.
11. Serve your crispy pork chimichangas topped with the green and red chili sauces, a dollop of lime yogurt, and a sprinkle of chopped scallions.
12. Enjoy your meal!
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This recipe has been brought to you by CHEFJOHNREED STREAMS. For more delicious recipes and culinary adventures, visit his YouTube channel at https://www.youtube.com/@Chefjohnreed
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