Southwestern Brunch Chimichangas

Southwestern Sunday Brunch Chimichangas

Ingredients:

  • 2 Tbs light olive oil
  • ½ cup onion, diced
  • 2 tsp garlic, minced
  • 2 jalapeño peppers, seeded and chopped
  • 2 cups diced potatoes
  • 4 cups pork carnitas, shredded
  • ½ tsp Amoretti Cumin Oil Extract
  • ½ tsp Amoretti Oregano Oil Extract
  • 8 large eggs
  • ¼ cup milk
  • ½ tsp salt
  • ¼ tsp pepper
  • 8 large flour tortillas
  • 1 gal canola oil
  • 2 cups Salsa Picante
  • 2 cups Hatch Chili Salsa
  • 1 cup Crema de Pimiento Rojo
  • ½ cup fresh cilantro, chopped, for garnish

Instructions:

  1. Heat a large skillet over medium heat, add 1 Tbs olive oil. Sauté the onions, jalapeños and diced potatoes over medium heat until the onions are translucent and the potatoes are browned. Add the garlic and sauté for an additional 45 to 60 seconds, until fragrant. Add the carnitas to the skillet and sauté until heated through.
  2. In a large bowl, whisk the eggs, milk, cumin extract, oregano extract, salt and pepper together until combined.
  3. Reduce the heat to medium-low and add the remaining 1 Tbs of olive oil. Add the egg mixture and continue to sauté for 2 to 4 minutes depending on the desired firmness of the eggs.
  4. Warm the tortillas in the microwave until soft and pliable. Put approximately 1/3 cup of the carnitas and egg mixture down the center of a tortilla, add I Tbs salsa picante, tightly roll up the tortilla, folding in the sides, and secure the end with a toothpick. Repeat with the remaining tortillas and filling.
  5. Fill a deep fryer or a large pot with canola oil and heat it to 350oF. Fry the chimichangas, turning them as necessary until they are golden on all sides. Do not crowd the fryer. Transfer the chimichangas to a paper towel-lined plate. Repeat until all the chimichangas have been fried.
  6. Remove the toothpick and place a chimichanga in the center of the plate. Pour Hatch chile salsa around the outside of each chimichanga. Scatter some black beans around each chimichanga, decorate everything with a thin ribbon of Crema de Pimiento Rojo, and garnish each chimichanga with a small amount of Salsa Picante and fresh chopped cilantro.
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