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Old 03-08-2015, 07:03 PM   #11
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I was / still am excited about attempting baked chimi's vs deep fried, which I do not do.

When I looked in the frig and saw how little pork roast leftover there actually was, I chopped it up, tossed with taco seasoning mix from Costco. Left it alone til dinner, and using my two lonely tortillas, made quick work of dry skillet cooking up a Quesadilla. Plenty of cheese and salsa. Almost the same thing.
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Old 03-08-2015, 11:43 PM   #12
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Originally Posted by Kayelle View Post
Deep frying certainly isn't mandatory. It's only a burrito if it isn't fried at all.
A small amount of oil in a skillet and attentive turning works just fine.
+1, that's what I do.
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Old 03-11-2015, 02:16 PM   #13
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Originally Posted by Souschef View Post
I had some left over pulled pork from Costco, so I decided to make chimis.
In a bowl, I shredded the pork, added grated cheddar, finely chopped onion, La Victoria red taco sauce, and Sriracha to taste. I then stirred the ingredients together.
I laid out 4 large flour tortillas (Kayelle says heating them slightly makes them easier to fold), and divided the mixture among the tortillas. I then rolled up the tortillas burrito style.
In the meantime, I preheated the oven to 350 degrees. I put about a 1/4 inch of oil into a large pan and heated it.
I placed the chimis seam side down until they were browned, then browned them on the other 3 sides.
I put them on a cookie sheet and baked them in the oven for 15 minutes.
Toppings are your personal taste, such as sour cream, guacamole, etc.
That was our main meal at lunch today, and I am ready for a siesta

I like this recipe. I too have a surplus of pork, not yet pulled, but that's an easy fix.

Can someone tell me what Sriracha is? I don't have any, but I've got Tabasco. Will that do?

I like making burritos, but my method of cooking them is a little easier. When my burrito is rolled and ready, I place them in a baking dish and I bake them at 350 for 15 minutes, turn them once and bake another 15.minutes.

They come out lightly browned and ready to eat like a hot popsicle I do use a napkin "diaper" on the bottom to keep my clothes clean.
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Old 03-11-2015, 03:35 PM   #14
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I like this recipe. I too have a surplus of pork, not yet pulled, but that's an easy fix.

Can someone tell me what Sriracha is? I don't have any, but I've got Tabasco. Will that do?

I like making burritos, but my method of cooking them is a little easier. When my burrito is rolled and ready, I place them in a baking dish and I bake them at 350 for 15 minutes, turn them once and bake another 15.minutes.

They come out lightly browned and ready to eat like a hot popsicle I do use a napkin "diaper" on the bottom to keep my clothes clean.
This is the Sriracha we use Z. We don't like Tobasco but if you do, then it will work just fine for you. Enjoy!
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Old 03-11-2015, 03:40 PM   #15
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Originally Posted by Kayelle View Post
Deep frying certainly isn't mandatory. It's only a burrito if it isn't fried at all.
A small amount of oil in a skillet and attentive turning works just fine.
It most certainly IS mandatory! Otherwise, the insides don't get cooked and you end up with a crispy tortilla with cold stuffing.

Baking will not provide the crispiness that deep frying does, just like oven baked chicken can't compare with deep fried chicken.
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Old 03-11-2015, 03:57 PM   #16
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Originally Posted by Sir_Loin_of_Beef View Post
It most certainly IS mandatory! Otherwise, the insides don't get cooked and you end up with a crispy tortilla with cold stuffing.
Baking will not provide the crispiness that deep frying does, just like oven baked chicken can't compare with deep fried chicken.
I am sorry, but apparently you missed the directions about shallow frying the outside then baking in the oven to get the inside hot.
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Old 03-11-2015, 04:58 PM   #17
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Thanks, SousChef. I'll look for it.

Wikipedia wasn't much help figuring out the difference between that and tabasco. The bottle looks like it is filled with a thicker sauce, and Wiki's definition seems to indicate that maybe several peppers are used.

Can you elucidate?

I always wanted to use that word.
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Old 03-11-2015, 05:27 PM   #18
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Z, we had a long discussion about it not long ago. You must have missed it..

Sriracha
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Old 03-12-2015, 09:29 AM   #19
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Thanks, KL!
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Old 03-12-2015, 01:14 PM   #20
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Thanks, KL!
You're welcome Z. On second thought, Sriracha may be a dirty word and banned in New Orleans.

Our Home | Avery Island | TABASCO.COM
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