Chimichangas AU Porc ET AUX Haricots Noirs

recettes

CHIMICHANGAS AU PORC ET AUX HARICOTS NOIRS

8 PORTIONS

1 boîte (960 g ou 32 oz) de porc effiloché assaisonné barbecue 1 boîte (environ 500 g ou 15 onces) de haricots noirs, rincés et égouttés 1 boîte (env. 1,5 kg ou 48 oz) de shortening végétal 8 grandes tortillas de maïs Guacamole Crème sure Salsa

7. Serve with Guacamole, sour cream and salsa.

1. Mélanger le porc et les haricots noirs dans un saladier.

6. Return oil to temperature before repeating process with remaining Chimichangas.

Déposer le shortening dans la friteuse et le faire fondre à	350 ºF/175 ºC, puis porter la température à 365 ºF/185 ºC.	Envelopper la pile de tortillas dans du papier absorbant humecté et	les passer au four à micro-ondes 30 à 45 secondes pour les ramollir et les rendre plus maniables.	Placer une tortilla sur une surface de travail propre et sèche.	Déposer environ 125 g (1/2 tasse) de mélange porc-haricots noirs sur le côté de la tortilla. Enrouler en pliant les bords; faire tenir à l’aide d’un cure-dent en bois.
2.		3.		4.

5.	4.
With fryer lid closed, lower empty fryer basket into oil and quickly bring back to highest position. Add a few Chimichangas to the basket; close lid and lower filled basket into oil. Fry 2 – 3 minutes until light golden brown. Remove and drain on paper towels. Keep warm.	Place a tortilla on a clean dry work surface. Spoon about 1/2 cup of the pulled-pork and black-bean filling onto one side of the tortilla. Roll up, folding in sides as you roll; secure bottom with a wooden pick. Repeat until all tortillas and filling are used.

5. Le couvercle de la friteuse fermé, plonger le panier dans l’huile et le

(this makes the tortillas easier to work with).

remonter rapidement en position haute. Déposer quelques

and microwave on high for 30 – 45 seconds until warm and pliable

chimichangas dans le panier, refermer le couvercle et plonger le

3. Wrap the stack of tortillas in slightly dampened plain paper towels

panier dans l’huile. Faire dorer de 2 à 3 minutes. Retirer les chimichangas et les placer sur du papier absorbant. Garder au chaud.	Attendre que le bain de friture atteigne de nouveau la température	d’utilisation appropriée pour faire cuire d’autres chimichangas.
	6.

2.	1.
Scoop vegetable shortening into fryer. Set fryer temperature to 350°F/175°C. to melt shortening; when shortening has melted, set fryer temperature to 365°F/185°C.	In a large bowl, combine the pork barbecue and black beans.

7. Servir accompagné de guacamole, de crème sure et de salsa.

1 container (32 oz.) prepared pulled-pork barbecue 1 can (15 – 16 oz.) black beans, rinsed and drained 1 can (48 oz.) solid vegetable shortening 8 large corn tortillas Prepared Guacamole Sour cream Homemade or bottled salsa

MAKES 8

PULLED-PORK AND BLACK BEAN CHIMICHANGAS

recipes

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