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Pulled Pork and Brisket Green Chili Chimichangas

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  • Pulled Pork and Brisket Green Chili Chimichangas

    A while back me and Bassman made some Venison Bacon. While I was at his house, I ate one of the best Chimies I have ever had. With that and last weeks breakfast conversation in mind, I tore into a batch of chimichangas this afternoon.

    I don't have many pictures, so I'll describe it as best as I can:

    ~ 1/4 brisket
    ~ 3/4 pulled pork, I'm guessing the pork was about one butt worth
    2 chopped onions
    1 can Delmonte Mexican tomatoes drained
    ~2T minced garlic
    1 dozen chopped roasted green chilies
    Sam's Club Taco seasoning
    Garlic Salt
    Chili Powder
    This batch made 28 good sized chimichangas.


    In a skillet, I sauted the onions and garlic in olive oil, then added the green chilies and tomatoes after they the onions were clear. Cooked that for about five minutes and added it to the meat in a large bowl. I mixed it in and seasoned to taste.

    Large bowl - spicey


    Small bowl - medium




    I did add about 1 C of grated sharp cheddar that's not in the shot. Then I rolled'em up in flour tortillas and fried them.


    These will be served Bassman style - a good shot of grated cheddar smothered with Stokes Green Chili - wooo damn!

    What ever survives tonight's dinner will be frozen for later.

    I have to thank Keith for the idea and you guys for checking out my post.
    Tracey

  • #2
    Wow, those look good, Tracey! Next time maybe I'll fancy mine up a little. I'm always just too lazy to put a whole lot of work into chimis. I need to get to Sam's and load up on Stokes before you get there and buy them out.
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    Smoke Vault 24

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    • #3
      That sure looks good. I could eat a bunch of those
      Scarbelly

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      • #4
        Originally posted by Scarbelly View Post
        That sure looks good. I could eat a bunch of those
        look out walle.........git the table ready!
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        it's all good my friend..........

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        • #5
          Those look fabulous WALLE. Kudos...
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          • #6
            That's gotta be some fine eatin right there!
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            • #7
              giant spring rolls !

              Those look and sound delicious - definitely coming your way :-)
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              • #8
                Hmmmm, makes me wonder what else Bassman is holding out on us.... nice looking chimmi's Tracey... JK Keith.
                Charbroil SFB
                GOSM
                MES
                Dutch Ovens and other CI
                Little Chief, Big Chief, No Name water smoker
                Weber 22" gold, Smokey Joe, WSM 22"

                Smoked-Meat Certified Sausage Head


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                • #9
                  Nice chimis!
                  sigpic

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                  • #10
                    Bravo Tracey on the Chimi's....... ...... What's your preferred method for storing them? (vacuum pack & freeze?)
                    sigpic

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                    • #11
                      Originally posted by erain View Post
                      Hmmmm, makes me wonder what else Bassman is holding out on us.... nice looking chimmi's Tracey... JK Keith.
                      aw hell, E - it will take more than that to hurt his feelings. Ask him about how he politely asks somebody to do or stop doing something....

                      Keith has forgotten more about this art that I ever hope to know!

                      Originally posted by Fishawn View Post
                      Bravo Tracey on the Chimi's....... ...... What's your preferred method for storing them? (vacuum pack & freeze?)
                      Scott - I've got a pretty big crew that loves pulled pork and mexican food... I just layered them with paper towel, placed as many of them in a gallon ziplock freezer bag that would fit, and stuck them in the fridge freezer. If they last the week, I'll try something more durable!

                      Bassman may be along later and give us his method cuz he definitely has it figured out.

                      Thanks everyone,
                      Tracey

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                      • #12
                        I freeze them basically the way Tracey explained except I don't even waste the paper towel on them. I make 12 at a time and six fit in a gallon zip lock. They don't stay around long enough to vacuum seal.

                        Now on to our next project: Chile rellenos!
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                        Smoke Vault 24

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                        • #13
                          Originally posted by Bassman View Post
                          Now on to our next project: Chile rellenos!
                          see Walle.... told you there was more.... the Bassman is a sly devel... he dont let on what he all knows but he got more than a cupla tricks up his sleeve!!!
                          Charbroil SFB
                          GOSM
                          MES
                          Dutch Ovens and other CI
                          Little Chief, Big Chief, No Name water smoker
                          Weber 22" gold, Smokey Joe, WSM 22"

                          Smoked-Meat Certified Sausage Head


                          sigpic

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                          • #14
                            Joly Jalepenos Juan, look at that pile of chimi's!! Nice work!


                            Drinks well with others



                            ~ P4 ~

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                            • #15
                              Tracey,

                              That is some killer looking grub...go ahead and send me a few of those. I'm dreaming of a plate of those with some pico, guac, and a Mexican Martini (margarita). You should post these things with a "Drool Alert". Seriously, you could sell these for fun and major profit.
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