Sense of Home Kitchen
Pork Chimichangas with Adobe Sauce
~from the Sense of Home Kitchen~
4 dried ancho chiles, stem removed and seeded
2 canned chipotle chiles in adobe sauce
2 cups pork stock
1 medium onion, about 1 cup, chopped
1/4 cup Merlot, or similar medium body wine
3 large garlic cloves
1 teaspoon ground cumin
1/4 teaspoon ground allspice
1/2 teaspoon Mexican oregano
Salt, to taste
In a dry heavy bottomed pot heated on high, toast the ancho chiles on each side for about about 10 to 15 seconds. Fill the pot with enough water to cover the chiles. Leave the heat on until the water begins to boil and then turn off the heat and let the chiles soak until the are soft, about 30 minutes. Once the chiles are hydrated, discard the soaking water and place the chiles in a blender. Saute the chopped onion until it is tender and translucent. Add the chipotle chiles, garlic, sauted onion, cumin, oregano, allspice, wine and pork stock to the ancho chiles in the blender and puree. The sauce should be smooth and thick. Pour the sauce back into the, now empty, heavy pot and bring to a simmer over medium heat. Simmer for approximately 15 minutes, stirring occasionally, until the sauce thickens and reduces by about half. Add salt to taste. Set aside.
8 small- to medium-sized tortillas, homemade or store-bought
1 tablespoon reserved pork fat
3 cups shredded pork
1 4.5 ounce can of chopped green chiles
1/2 cup adobe sauce (recipe above)
3 tablespoons fresh cilantro or 1 tablespoon dried
1 1/2 cup shredded cheddar cheese
Dried cilantro to sprinkle
2 tomatoes, diced
2 avocados, diced
Preheat oven to 400 degrees Fahrenheit.
Mix shredded pork, green chiles, adobe sauce, and 3 tablespoons of cilantro in a medium-sized bowl. Place a small amount of the adobe sauce in a 9 x 13 baking dish. Heat a heavy skillet and place a small amount of pork fat on the hot pan. Place tortilla on the skillet warming and lightly toasting on both sides. Remove tortilla from skillet to a clean plate, place 1/3 cup of pork mixture in the center of the tortilla and fold one end in and both sides in, place filled tortilla in baking dish and continue filling flour tortillas until all 8 are filled and in the baking dish. Sprinkle shredded cheese across the top of the filled tortillas and ladle adobe sauce around and across the top. The sauce should not cover the tortillas completely, that way the tortillas can crisp in the oven. Sprinkle with dried cilantro. Place in the preheated oven and bake for approximately 15 minutes, until tortillas are crisp and lightly browned.
Serve with diced tomatoes, avocados, and a dollop of sour cream.
Sense of Home Kitchen / Recipes / Main Dishes / Pork