PULLED PORK CHIMICHANGAS WITH SALSA AND PINEAPPLES
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Maitre Fumeur
Micael is the smoke master, a chef and force of nature on social media where he shares his passion for ancestral cooking techniques. His repertoire includes a dizzying variety of recipes and tips for smoking meat, fish and other foods.ingredients
- 4 corn tortillas
- 1 cup fresh pineapples
- 4 tbsp. salsa
- 2 cups Olymel pulled pork (see recipe below)
- 1/2 cup sour cream
- 1 green onion
instructions
- Place tortillas on work surface. Spread 1 tbsp. of salsa in the center of each tortilla and place a few pineapple pieces on top. Finish filling the tortillas, adding the pulled pork on top.
- Close the tortillas by folding over each side, then roll up.
- Insert two toothpicks through each rolled tortilla to prevent tortilla filling from escaping during cooking.
- Heat a large amount of oil to 375°F in the deep fryer to ensure the chimichangas are crisp.
- Place the tortillas in the deep fryer and cook for about 5 minutes, until the chimichangas are golden brown.
- Remove the chimichangas from the fryer and let them rest on a paper towel to absorb any excess oil.
- Garnish with chopped green onions and a little sour cream.
