INGREDIENTS

INSTRUCTIONS

* Note: See the "Emeril's Essence Information" and "Chili Corn Sauce"
recipes which are included in this collection.
In a large saute pan, over medium heat, add the olive oil. When the oil is
hot, add the onions and saute for 1 minute. Season with salt and pepper.
Add the corn, shallots, and garlic and continue to saute for 2 minutes.
Stir in the pulled meat, black beans, and rice. Season the mixture with the
chili powder and cumin. Add the duck stock and bring to a boil. Reduce to a
simmer and cook for 2 to 3 minutes or until the liquid has reduced by
two-thirds. Remove the pan from the heat and reseason if necessary. Stir in
the cilantro. Cool the mixture completely.
Preheat the fryer.
Spoon 3/4 cup of the filling in the center of each flour tortilla. Lightly
wet the sides of the tortilla with water. Fold in the sides of the tortilla
and roll the tortilla up tightly, forming a burrito, make sure that the
sides are completely sealed. If necessary, secure the each burrito with the
toothpicks. Place the burritos, a couple at a time in the hot oil and fry
until golden-brown, about 2 to 3 minutes on each side. Stir the burritos
with a spoon, occasionally for over all browning. Fry the burritos in
batches. Remove the burritos from the oil and drain on a paper-lined plate.
Season the burritos with Emeril's Essence. Serve the burritos with the
Chili Corn Sauce. Garnish each burrito with a sprinkle of the two cheeses
and jalapeno sour cream.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1A65 broadcast 10-24-1997) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-08-1997
Recipe by: Emeril Lagasse

A Message from our Provider:

“If we can think and feel and love, our Maker can do all that and more”