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Mango Habanero Pork Mini Chimichangas ~ Slow cooked pork, shredded, wrapped, lightly fried mini chimichangas are perfect while watching your favorite team.Happy New Year everyone. Hope you all survived the holidays. They were quiet but nice around here. We had a white Christmas and a white New Year’s for that matter too. As much as I hate shoveling the snow, there is something refreshing and renewing about snow right at the first of the year. But it can go away now.
My daughter returned to school today (can I get a collective Yippee!?!) Now life will return to normal (whatever that is exactly). With the holidays behind us, I’ve now turned my attention to football.
How are your teams doing? Not a single one of my teams went into the post-season, but that doesn’t mean the fun is over. I’ll get the pleasure of rooting AGAINST the teams I dislike that did go into the post-season. Yeah, I’m mean like that.By now it’s no secret that I love sweet and savory. When the opportunity arose to partner with El Yucateco® again, I knew I had to go with some my favorites: pork, sweet, savory, and Mexican. I wanted something beyond chips and dip for all the football playoff game gatherings I’ll be hosting over the next few weeks. Thus these fantastic Mango Habanero Pork Mini Chimichangas were created.
I love hosting parties for all the big games (or any reason really). To help, El Yucateco® is giving entrants the chance to win one-of-a-kind tailgating and homegating packages and MORE! Who can’t use more help when throwing a bash?
There are a lot of hot sauce choices out there, but I went with El Yucateco® Green Habanero Hot Sauce because they use fresh green habanero peppers, garlic, select spices, and seasonings. It does pack a little more heat then their red habanero sauce but has far less vinegar then the average hot sauce. Plus I wanted to make a creamy dipping sauce to accompany these Mango Habanero Pork Mini Chimichangas, and I knew from past experience that the green blends smoothly into a creamy sauce.Putting this together is super simple, which when you have a game to watch, simple is exactly what you want. I added everything to my slow cooker, placed the lid and walked away. A few hours later, I pulled the meat out, let it rest, and shredded it.
The meat cooked in the sweet mango and the spicy El Yucateco® Green Habanero Hot Sauce. I wanted those flavors to shine through, so I didn’t add any additional ingredients when I was wrapping the tortilla. When I took my first bite, it was exactly as I wanted it to be, sweet heat!
To dress these Mango Habanero Pork Mini Chimichangas up, I made a quick sauce. I blended 50/50 Greek yogurt and sour cream, mangoes, El Yucateco® Green Habanero Hot Sauce and a little salt and pepper. Perfection!
Mango Habanero Pork Mini Chimichangas ~ Slow cooked pork, shredded, wrapped, lightly fried mini chimichangas are perfect while watching your favorite team.
- 3 lbs country style pork ribs
- 1-15 oz can diced mangoes (in juice or light syrup)
- 2 1/2 tbsp El Yucateco® Green Habanero Hot Sauce
- 1/2 medium onion; roughly chopped
- 1/8 cup roughly chopped fresh cilantro (or about 1/4 of a bunch)
- Salt and Pepper to taste
- 5 cups HOT water
- 1-12 count package small flour tortillas (soft taco size)
- High heat oil for frying
- 1/2 cup Greek Yogurt
- 1/2 cup sour cream
- 2 tbsp diced mangoes plus some liquid
- 1/2-1 tsp El Yucateco® Green Habanero Hot Sauce +/- to taste
- Salt/Pepper to taste
- Optional Garnish: Cilantro
- Add the pork, mangoes and the liquid, hot sauce, onion, cilantro, salt, pepper, and water to a slow cooker. Stir.
- Place the lid and cook on low for 4-6 hours or on high for 2-3.
- Once the meat is done, remove from the braising liquid.
- Allow to rest on a cutting board for a few minutes, then shred with a fork.
- Heat a shallow pan with high heat oil.
- Add approximately 1/2 cup of shredded meat to the center of a tortilla, making a rectangle-ish mound. Fold in the sides and then roll.
- Place the seam side down in the hot oil and lightly fry for 30 seconds to a minutes, watching continuously.
- Flip and repeat. Using tongs, fry on all sides and ends.
- Place on a paper towel lined plate to absorb excess oil and allow to cool for a minute.
- Add the sour cream, Greek yogurt, mangoes and juice, hot sauce, salt, and pepper to a blender and puree until smooth.
- Place in a jar/bottle, cover, and refrigerate until ready to use.
- Chimichangas can be served drizzled with the crema and garnished with cilantro or use the crema as a dipping sauce.
What are you serving at your next big game party? Stroll on down to your local Walmart like I did and pick up any of the El Yucateco® flavors. You can find them on the Hispanic Foods aisle. You can count on El Yucateco® to bring the flavor.