Pozole Part Dos
A few days ago, I wrote about an amazing Stew/Soup; known as Pozole!!As you may remember, the main focus of the article was utilizing leftover Pork Loin, but what do you u have leftover Pozole? That’s easy….turn it into a Sauce!! Now, you may ask, “What am I going to use this sauce on?” The answer is ANYTHING!!!
Pozole as a sauce would work great as a sauce on any number of things. It can be used as a sauce over any kind of Enchiladas, Burritos, or as I used it…CHIMICHANGAS!! What is a Chimichanga? Well, Chimichangas or chimmy chongas are a fat, juicy, deep-fried burrito that is often a favorite of Tex-Mex cuisine. Chimichanga is also popular in the Mexican states of Sinaloa and Sonora. So, what is the origin of the Chimichanga? There are many answers to that question, and no one really knows how the Chimichanga came to be. However, this one is my favorites!!
The founder of the Tuscan, Arizona, restaurant “El Charro”, Monica Flin, accidentally dropped a pastry into the deep-fryer in 1922. She immediately began to utter a Spanish curse-word (chingada), but quickly tried to recover by exclaiming chimichanga, a Spanish version of thingamajig! Being a frequent user of the word thingie and thingamajig, you can understand why I would gravitate to this story.
Any who, Chimichangas was one of my favorite dishes when I was a kid and my family would often frequent the restaurant Western Sizzler back home. Did I just date myself? Needless to say, I have grown a bit tiresome of Tex-Mex food and often crave authentic, I can’t pronounce it, but it’s soooo good Mexican Food; Chimichanga still remains a favorite.
Since Chimichangas lends itself to any combination of fillings, topping, and sauces, you can pretty much make it out of virtual anything. Therefore, I had some, inject my favorite words; “leftover” taco meat, Spanish rice, refried beans, and a package of 10” flour tortillas, why not Chimichangas. You can use whatever items you have on hand, but the following recipe for the Chimichangas I prepared last night, will simply act as a “base” recipe. Then, I show you were the “leftover” Pozole, takes its place in this tasty masterpiece!
*In the recipe that is to follow, instead of frying the Chimichanga; I baked them!! The “Healthier Option!!*
Pozole Part Dos
Mary’s Leftover Chimichanga w/Pozole Sauce
1 lb 14 oz. Leftover Beef Taco Meat (chicken, pork, whatever you have leftover) Reheated
3 cups Refried Beans (same thing, black beans, charro, etc…) reheated
1 qt 7oz Cooked Rice (I used Spanish Rice made with Brown Rice) Reheated
12 ea 10” Tortillas (Warm them up a bit in the microwave to make them pliable)
1 lb. 2 oz Tomatoes, diced
12 oz Shredded Monterey Jack Cheese
3 oz Green Onions, sliced
1 qt leftover Pozole
2tbls. Corn Starch
Preheat oven to 375 degrees. *If you’re deep-frying preheat your fryer to 350.
1. Combine the slurry ingredients until well blended. Set aside.
2. Layer the following across the center of the tortilla:
4 tbls refried beans
4.5 tbls meat
4.5 tbls rice
3 tbls tomato
2 tbls cheese
½ tbls green onion
1. Brush the top third of the tortilla with slurry (this will help to seal the tortilla).
2. Fold the lower third of tortilla over the filling and pull the filling into the space to create a tight roll.
3. Fold the right and left sides of the tortilla about 2 ½” inches on each side.
4. Roll the chimichanga closed. Also secure with a toothpick if you’re going to fry them.
5. Repeat the process until all the Chimichangas are made.
6. Place on a baking sheet and bake for 45 minutes, until heated through and golden brown.
7. While the Chimichangas are baking; take your leftover Pozole and heat it up on the stove.
8. Once it is heated, pour the Pozole in a blender, and blend until smooth. (Make sure that you leave the lid slightly opened to prevent the pressure from the hot Pozole from blowing the top off and scalding you).
Serve the Chimichanga with about 2 1/5 ounces of the Pozole Sauce ladled on top!