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PULLED-PORK AND BLACK BEAN
CHIMICHANGAS
MAKES 8
1 container
(32
oz.) prepared pulled-pork barbecue
1 can
(15
-
76 oz.) black beans, rinsed and drained
1 can
(48
oz.) solid vegetable shortening
8 large corn tortillas
Prepared Guacamole
Sour cream
Homemade or bottled salsa
1. In a large bowl, combine the pork barbecue and black beans.
2. Scoop vegetable shortening into fryer. Set fryer temperature to
35O”F/175”C. to melt shortening; when shortening has melted,
set fryer temperature to 365”F/185”C.
3. Wrap the stack of tortillas in slightly dampened plain paper towels
and microwave on high for 30
-
45 seconds until warm and pliable
(this makes the tortillas easier to work with).
4. Place a tortilla on a clean dry work surface. Spoon about l/2 cup
of the pulled-pork and black-bean filling onto one side of the
tortilla. Roll up, folding in sides as you roll; secure bottom with
a wooden pick. Repeat until all tortillas and filling are used.
5. With fryer lid closed, lower empty fryer basket into oil and quickly
bring back to highest position. Add a few Chimichangas to the
basket; close lid and lower filled basket into oil. Fry 2
-
3 minutes
until light golden brown. Remove and drain on paper towels.
Keep warm.
6. Return oil to temperature before repeating process with remaining
Chimichangas.
7. Serve with Guacamole, sour cream and salsa.