Welcome to ARIZONA!
A few things we learned while researching about Arizona: it was the last state in the contiguous USA, the first barrel of tequila was produced there, and most importantly, it's where the chimichanga was invented (by accident of course)!
Smoked Pork Chimichangas:
We cheated and used a Boston Butt already in the freezer but I am including pics and directions from last weekend - just wanted to give full disclosure!
The first thing all grillers need is their own specialty rub. Chad's rub-of-the-week is a coffee based rub. I know -this is for dinner- and I originally had the same reaction. But...this is GOOD STUFF!!! Any extra can be stored in a zip lock for several weeks so trust me - go ahead and double it.
Coffee Rub Recipe:
1/4 cup salt
1/2 cup brown sugar
1/2 cup ancho chili powder
1/2 cup finely ground coffee (we use the kona blend)
1/4 garlic powder
1/4 cup black pepper
Mix together all ingredients and you are ready to work your magic.
Lather the Boston Butt(s) in yellow mustard and coat it in the rub. This is messy and should be done outdoors...it usually isn't at my house; however, a girl can always dream!
Put it on the grill and cook "low and slow" for 12 hours at around 250-275 degrees. This is a labor of love but soooo worth it!
Here they are after six hours....
And again after 12 hours...
The finished product smells delightful! I know it looks burnt but that is what makes it wonderful!
Once finished, let it cool a little and shred it using bear claws (these are like large forks for grilling community).
This is what the meat looks like now....
Green Verde Sauce:
While the meat is cooking you need to make the sauce. Gather the ingredients, get out your blender, and start chopping.
You will add 3 tomatillos, I small red onion, three whole chipotles, 1 cup fresh cilantro, 1/4 cup almonds, and 4 ounces of beer. It's a close call but it will all fit!
Purée it until smooth and it is finished. Transfer to a bowl and chill until ready to assemble the chimichangas.
Assembly is as easy as 1, 2, 3...
1. Put 1/2 cup of the smoked pork on a flour tortilla,
Add 1/4 cup of the green sauce on top,
Add 1/4 cup of shredded cheddar cheese.
2. Roll the tortilla into a burrito and secure with toothpicks.
3. Drop the chimichanga into a hot pan filled with 2 inches of canola oil.
Cook till browned on all sides, about 3 minutes.
Drain on paper towels.
Serve with your favorite guacamole (recipe below), pico de gallo, sour cream, and salsa!
Guacamole:
This is my standard guacamole recipe. You can add to it or take away as needed. I was out of tomatoes so I substituted salsa.
I needed 3 ripe Haas avacados, the juice of 1 lime, 1 clove of garlic (chopped), 1 jalapeno (diced), 3 Tablespoons of chopped cilantro, 1/2 of a small onion (chopped). The recipe calls for 2 roma tomatoes but instead I used 1/2 cup of fresh salsa. Of course you will need to season to your liking using salt and pepper when serving.
I spooned out the avacados first and then used a fork to mash them into bite sized chunks. This is a personal preference - some like it chunky and others like it smooth smooth - I'm a little of both!
Next, I chopped and diced the rest of the ingredients and added them to the bowl. Another personal choice is to keep the seeds from the jalapeno - this adds to the heat!
Mix well and put in the fridge for a few hours. This will allow the flavors to meld. If it is a little too spicy, add some sour cream to cool it off. Serve with dinner and the leftovers with tortilla chips!
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