Boudin Chimichangas are Cajun twists on the Mexican crispy snack
2 T Olive oil
2 lb Pork shoulder – cut into 1-inch pieces
1/2 lb Chicken liver – cut into 1-inch cubes
1 Yellow onion – chopped
3 Celery stalk – chopped
4 Garlic clove – coarsely chopped
3 Jalapeño – medium, stemmed, seeded, and chopped
2 Bay leaf
4 T Kosher salt
2 T Black pepper – freshly ground
1 T Red chili flake – freshly ground
2 t Cayenne pepper
1 t Paprika
6 C White rice – cooked
1 C Parsley – chopped
1 C Green onion – chopped
3 C Pork stock – (substitute chicken broth if not available)
24 Flour tortilla – 6 inch
*Pit House Sauce
2 lb Ketchup
2 1/2 lb Mayonnaise
7 oz Worcestershire – (by volume, not weight)
2/3 C Garlic – granulated
2/3 C Black pepper
Salt – as needed
- *Pit House Sauce
- Combine all ingredients and taste.
- Boudin Chimichangas
- Heat a large skillet over medium-high heat. Sear the pork shoulder in olive oil until browned on all sides.
- Add livers and quickly sear.
- Add the vegetables and seasonings, and cook until tender.
- Allow the mixture to cool. Chop the mixture until small (or pulse in a food processor until resembles ground pork).
- In a large mixing bowl add the cooked rice, parsley, green onion, and 3 cups of the pork stock. Mix for approximately 5 minutes until the mixture becomes slightly sticky.
- Check seasoning, add more salt if necessary.
- Place 2 oz of boudin in the center of a tortilla.
- Fold like a burrito and secure with a toothpick.
- When ready to cook, fry in 350° vegetable oil for approximately 4 minutes until hot in the center and tortilla is golden brown.
- Serve with Pit House Sauce.