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1
When you've completed the Roast Pork, preheat oil in a deep fryer.
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2
Fill each flour tortilla with 1/4 cup of the filling.
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3
Fold the sides in and roll the tortilla up.
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4
Secure each tortilla with 2 toothpicks.
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5
Fry a couple of the chimichangas at a time until golden brown, about 3 to 4 minutes.
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6
Remove and drain on paper towels.
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7
Season with salt.
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8
To serve, place each chimichanga on a serving plate.
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9
Spoon some of the Corn and Goat Cheese Queso over the top.
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10
Garnish with a dollop of cream fraiche, avocados, fire roasted corn kernels, and parsley.
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11
Preheat the oven to 450 degrees F.
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12
Season the pork with salt and pepper.
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13
Place in a medium roasting pan and add 1/2 cup of water.
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14
Place in the oven and roast for 1 hour.
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15
Reduce the heat to 350 degrees F and continue to cook for 3 hours.
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16
Remove from the oven and cool completely.
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17
In a large saute pan, over medium heat, add the oil.
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18
When the oil is hot, add the onions.
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19
Season with salt and pepper.
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20
Saute until the onions are caramelized, about 8 to 10 minutes, stirring constantly.
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21
Remove from the heat and cool completely.
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22
When the pork is cool, remove any excess fat and the bone.
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23
Shred the meat into bite-size pieces.
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24
In a mixing bowl, combine the pork, onions, chilies and cheese.
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25
Season with salt and pepper.
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26
Mix thoroughly.
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27
In a medium size saucepan over medium heat, melt the butter.
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28
Add the onion, corn, salt and cayenne and cook, stirring, for about 6 minutes.
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29
Add the garlic and jalapeno, stir to mix, and cook for 2 minutes.
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30
Add the cheese and cream and stir until the cheese melts completely.
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31
Reseason if necessary.
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32
Keep warm until ready to serve.
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33
Recipe from Everyday Is A Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999
