El Amanecer Restaurant

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Lord King Pakal Ruler of the Maya City of Palenque
Wife of Lord King Pakal Ruler of the Maya City of Palenque

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Swiss Chipotle Chimichanga

serpiente (4K)

Ingredients

Swiss Pork Chimichangas with Chipotle Salsa

3 Sundry Ancho Peppers

3 Sundry Pasilla Peppers

3 Sundry Guajilo Peppers

1 Cup of Chipotle Peppers

1/2 cup diced white onion

1 1/2 teaspoons minced garlic

1 1/2 pounds Pork Meat (Cubed 1 inch.)

1 teaspoon salt

8 (10-inch) flour tortillas, warmed

1 cup shredded Mozzarella Cheese

I N S T R U C T I O N S

Remove stalks if any from the dried chiles and discard.

Wipe the chiles with a damp cloth to remove any dust and wash with running water.

Heat the oil in a frying pan and gently fry the chiles, without burning,

turning them around from time to time until they are firm to the touch, about 5 minutes .

Remove the chiles with a slotted spoon and drain on paper toweling.

In the same oil, ad garlic until lightly browned and soft inside ,

Boil water and ad the fried chiles and garlic, boil for 10 minutes until

Peppers are soft

about 10 minutes. Put water into a blender jar add

boiled fried chiles with their seeds and veins. Blend for a

few seconds to a textured puree.

Heat the same oil in the pan, add the onion and fry gently until translucent,

without browning -- about 1 minute.

Add the blended ingredients and salt ,

and fry !Warning! very gently the oil may jump stirring form time to time and

scraping the bottom of the pan, until the sauce has reduced and thickened a little

and is well seasons -- about 5 minutes.

Move to a Big pot

ad cubed pork and the Chiles Sauce ad 1 ltr of water

Boil until meat is tender and the sauce is thick

Shred the pork

Assembling the chimicangas

Put shredded pork about 1 hand in the tortilla

ad shredded mozzarella cheese

ad fried beans

Roll turning the sides of the tortilla inside

Fry the chimichanga until golden brown

Drain the oil

Spread Chipotle Salsa on top of the Chimichanga

Garish with Mozzarella Cheese

heat in the oven until Cheese is melted

Serve with rice and top the chimichaga with shredded lettuce

Garnish with cubed fresh tomato

You can find all you need to cook Latin Recipes at:

La Tienda

12 # 725 Notre Dame Dr.

London Ontario Canada

Courtesy of El Amanecer Restaurant

Paola Gallegos the chef.

All major credit cards accepted.

Plenty of free parking available.

Reservations are suggested.

Web Design: Ababumy The Chef of El Amanecer Restaurant.