| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1 1/2 |
lb |
Pork shoulder; trimmed and cut into 2-inch cubes |
| 1 |
c |
Chopped onions |
| 1 |
c |
Chopped tomatoes; peeled and seeded |
| 2 |
tb |
Plus 1 teaspoon chopped garlic |
| 4 |
c |
Beef stock |
| 1/2 |
lb |
Tomatillo; husked and rinsed |
| 1 |
|
Head of garlic; with 1/8-inch cut from the top off |
| 1 |
|
Red pepper |
| 1 |
|
Yellow pepper |
| 1/2 |
c |
Minced onions |
| 1 |
|
Jalapeno; stemmed, seeded and minced |
|
|
Two lemons ; Juice of |
|
|
Two limes ; Juice of |
| 4 |
|
Avocados; pitted and diced |
| 1/4 |
c |
Minced red onions |
| 2 |
tb |
Chopped cilantro |
| 18 |
|
Corn tortillas |
| 2 |
tb |
Butter |
| 1/2 |
c |
Minced onions |
| 3 |
c |
Fresh corn; about 6 ears |
| 1 |
tb |
Chopped garlic |
| 1 |
|
Jalapeno; stemmed, seeded and chopped |
| 8 |
oz |
Goat's cheese |
| 1/4 |
c |
Heavy cream; (up to 1/2) |
INSTRUCTIONS
CORN AND GOAT CHEESE QUESO
EMERIL LIVE SHOW #EMIA29
Complete title: SHREDDED PORK FLAUTTAS WITH ROASTED TOMATILLO SALSA AND
CORN AND GOAT'S CHEESE QUESO
Preheat the fryer. Preheat the oven to 400 degrees F. In a large saute pan,
heat 2 tablespoon of olive oil. Season the pork with salt and pepper. Sear
the pork for 1 to 2 minutes. Add theonions and saute for 2 minutes. Add the
tomatoes and garlic. Season with salt and pepper. Saute for 1 minute. Add
the beef broth and bring the liquid up to a boil. Cover and reduce to a
simmer. Simmer for about 1 1/2 to 2 hours or until the pork is very tender.
Remove the meat from pan, reserving the liquid and cool. Shred the pork
meat. Place the liquid back on the stove and cook over medium heat until
almost all the liquid has dissipated, about 2 minutes. Remove from the heat
and add the shredded meat. Season with salt and pepper. Place the
tomatillo, garlic, and peppers on a baking sheet. Drizzle the vegetables
with the remaining olive oil. Season with salt and pepper. Place the
vegetables in the oven and roast for 15 to 20 minutes. Remove the
vegetables from the oven.
Place the tomatillo in a food processor. Squeeze out the garlic cloves into
the food processor. Peel, seed and dice the peppers. Place the peppers in
the food processor.
Add the onions, jalapeno, juice of one lemon and one lime to the
vegetables. Pulse until the mixture is fully incorporated but not pureed.
Season the salsa with salt and pepper.
In a mixing bowl, combine the avocados, remaining lemon juice, remaining
lime juice, remaining garlic, red onions and cilantro. Season the guacamole
with salt and pepper.
Spoon a couple of tablespoons of the filling in the center of each
tortilla. Spread the filling evenly in the center of each tortilla. Roll up
each tortilla tightly and lay a couple at a time in the hot oil. Fry the
flauttas until golden brown, about 3 minutes. Remove the flauttas from the
oil and drain on a paperlined plate. Season the flauttas with salt and
pepper. Continue frying until all the flauttas are fried. To assemble,
spoon the queso on the bottom on a large platter Arrange the flauttas over
the sauce. Spoon the salsa over the flauttas. Garnish with the guacamole.
Yield: 6 servings
CORN AND GOAT CHEESE QUESO: In a saucepan, over medium heat, melt the
butter. Add the onions and saute for 2 minutes. Season with salt and
pepper. Add the corn and saute 10 to 12 minutes. Stir in the garlic,
jalapenos, cheese and cream. Cook for 2 minutes. Season with salt and
pepper. Serve with the flauttas.
Yield: about 2 1/2 cups
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 18, 1998
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