Superbowl Eats Part II!
In my recent post Creole Chicken Artichoke Balls I discussed my love of sports, and my need to create food that can stand up to my rambunctious sports loving family.
I decided to pull out my smoker, yes it’s cold out but the smoker does all the work. Look at this meat, crispy outer shell that is so tender I used my hands to pull it apart.
Take the pulled meat and stack it in the center of a burrito shell with cheese and whatever other toppings you like.
Use the flour water paste to baste the outer edges of the burrito shell.
Fold one side of the burrito over, and put paste on top of it.
Fold the other side over tightly. Then put paste on both ends of the burrito and fold them over. You should have a tight neat packet that is ready to fry seam side down first. I always refrigerate my burritos for about 30 minutes.
You could also bake these if you want. I would say at 350 degrees for about 30 minutes flipping half way through.
OK, someone had to taste them, why not me!
Smoked Carnitas Chimichangas
Prep Time: 20 minutes
Cook Time 8 hours
Total Time: 8 hours
For Smoked Pork
1 8-10 lb Boston butt roast
2 tbsp. creole seasonings
2 tbsp. garlic powder
2 tbsp. onion powder
2 tbsp. chili powder
2 tbsp. black pepper
2 tbsp. paprika
1 tbsp. mustard powder
1/2 c. brown sugar
Mix all seasonings together. Rinse roast and pat dry, sprinkle half the seasonings on the roast. Marinate overnight if possible. Smoke roast at 220 degrees for 8 hours. Allow to cook and shred.
shredded smoke pork
Heat cooking oil over medium heat. Mix equal amounts of flour and water to form a paste. Place meat and shredded cheese in the center of burrito shell.
Spread paste around perimeter of shell. Fold one side over half way. Add paste to the top of burrito shell, fold other side over and press close.
Add paste to both side of burrito shell and fold over. Press seal tightly. Fry 3-4 minutes on each side.
Drain and serve with sour cream and taco sauce.