Unfortunately our favorite football team lost this past week. Yep, we are a Green Bay Packers family. So when it comes to game day, I typically make things like a batch of chili, nachos, or other finger foods. This particular weekend, I was browsing through…
Month: January 2017
Do you remember that awesome Filipino pork rib adobo recipe I posted not too long ago? Yeah, it was awesome to say the least, and again that great introduction to an authentic Filipino dish. I’m surprised I had any left over to be quite honest with you. But with that being said, I decided to use that leftover Filipino adobo and make a killer sandwich out of it. This sandwich was heavenly.
Let’s get started.
Ingredients for the pork adobo:
- 6 lbs of pork ribs, silver skin removed, cut into 2 rib portions
- 1/2 cup of soy sauce
- 1 cup of vinegar
- 1 tbsp black peppercorns
- 3 whole bay leaves
- generous pinch of salt
- 1/2 onion, roughly chopped
- 1 head of garlic, minced
- garlic fried rice, optional (but you know you want it)
Ingredients for the sandwich:
- Soft buns, lightly toasted on top and bottom
- shredded pork adobo, warmed
- Pickled red onions
- Thinly sliced Thai bird chilies, optional
Start by adding all of those pork ribs to a large sealable bag or bowl. Next, take the soy sauce, vinegar, garlic, peppercorns, onion, bay leaves, and salt, and mix that into a bowl.
Pour this mixture into the sealable bag, and let this marinate 24 hours, preferably, but you can probably get away with 4 hours. Your call.
At some point in time, massage that marinade into the ribs.
When you are ready to cook, add the ribs and marinade into a dutch oven, or something that can hold all of those ribs, and cook on the stove on low heat for about 4 hours.
The ribs should be close to fall apart tender. Once you hit that stage, preheat your oven to 425 degrees.
Place however many ribs you want onto a baking sheet, and into the heated oven, and cook for about 10 minutes or until you get an nice crisp on the outside.
Take some of the cooked marinade and cook on medium-high heat on the stove. Bring to a boil, then add to a fat strainer if you have one. The ribs do give off a bunch of fat so you will want to remove as much as possible. Keep in mind you can make this a day ahead, store the ribs separately from the cooked marinade, then on the next day, when the fat has solidified from being in the refrigerator, scoop off and discard, keeping just the non-fat marinade.
Once the ribs have gotten nice and crisp on the outside, remove and pour over that cooked marinade.
To build your sandwich, take a mound of shredded pork adobo and place it onto the bun. Lay over some pickled red onions, and a bit of Thai chilies (optional), and top with the remaining bun. Grab this baby with both hands, lightly press down, and go to town.
You get the awesome Filipino adobo, but then you get this awesome surprise from the pickled red onion and spice from the Thai chilies that really make this sandwich shine. Hope you enjoy!
Good Lord do I ever love a chimichanga. I think I may have first had one back in my high school days at a local American-Mex joint called Chi-Chi’s. You know this was the type of place where all of us gringos thought we were having real Mexican food, only to realize years later that it was totally not, but only catered to us gringos, and the place would pack it in. Regardless, that’s where my love for the chimichanga was born. It’s essentially a deep fried burrito, loaded with goodness.
Instead of deep frying, I decided I would load these large flour tortillas up with some awesome chicken verde I made, along with rice and beans, and bake them, you know… to be a bit healthier than deep frying.
The result was awesome. Still crisp as you may expect from deep frying with way less the hassle.
Let’s get started.
Ingredients for the salsa verde:
- 5 whole tomatillos, husks removed
- small handful of fresh cilantro, roughly chopped
- 5 garlic cloves, skin on
- generous pinch of salt, to taste
- 3 serrano chilies, seeds and ribs removed
- 2 jalapeno peppers, seeds and ribs removed
- 1/2 cup (or more of water)
Ingredients for the chicken chimichanga:
- 3 whole chicken breasts
- 5 large flour tortillas
- 1/2 cup of Mexican or Spanish rice, per chimichanga
- 1/2 cup of cooked refried beans, per chimichanga
- 8 oz bag of Mexican Chihuahua cheese
- 8 oz bag of shredded cheddar cheese
- hot sauce, optional
- 1/4 cup of canola oil
Start by making your salsa verde. Add the tomatillos, garlic, and chilies to a roasting sheet. Place in a 450 degree oven for about 10 minutes or until they are nicely charred. Once cooked, remove them from the oven, let cool, then remove the skin from the garlic cloves. They should pretty much just slide on out.
During this time, add the chicken breasts to a large pot of water, bring to a simmer, and cook until the chicken is fully cooked through, about 25 minutes or longer. Once cooked through, remove the chicken breasts to a plate to let cool.
Place all of the salsa ingredients into a blender or food processor and blend until you have a fine salsa. Taste and adjust any salt.
Clean out that chicken pot. Next, remove the skins from the chicken breasts and discard. Shred all of the chicken and return the shredded chicken back to the pot. Pour in the salsa verde, bring to a medium heat, stirring along the way, and cook for about 20 more minutes. TRUST ME, THIS CHICKEN BY ITSELF IS AWESOME.
Preheat the oven to 400 degrees.
Take a flour tortilla and warm it on a skillet or in a microwave just until it softens. Once it is softened and more pliable, then it is time for the chimichanga making.
Lay the tortilla onto a plate, spread on the refried beans, add about a cup of chicken mixture (I use a slotted spoon to remove any excess salsa) onto the tortilla, closest to you, then add on the rice. Roll over a bit tightly, fold in the sides, and continue to roll until you have it seam side down. Lightly brush on some canola oil, and then repeat with any remaining tortillas. I made five for the family, but there is still plenty of chicken to be used for any leftovers, and as in my case enchiladas.
Take a baking sheet, add the chimichangas, and cook for about 15 minutes in the preheated oven. The goal is to get them nice and crisp. After about 15 minutes, remove, top with as much Chihuahua and cheddar cheese as you would like, and if you want, a bit more chicken mixture on top, and place back into the oven until the cheese is nicely melted.
Remove and serve. I topped mine with some nice habanero hot sauce for some kick.
The end result is everything I love about a chimichanga, and my entire family would agree. I don’t think anyone spoke at dinner time that evening as they devoured these things. If you are looking for a great meal, loaded with great flavor and texture, then give these baked chicken verde chimichangas a try. I’m certain you will love them!