Pulled Pork Stuffed Corn Chips with Chipotle BBQ Sauce and Avocado Crema
Ingredients:
Bag of Fritos
Pulled Pork (see below for recipe)
BBQ sauce (see below for recipe)
Avocado Crema (see below for recipe)
Cilantro for garnish
½ cup Monterrey jack or pepper jack
½ cup cheddar cheese
¼ cup red onion
Directions:
Stuff corn chips with pulled pork
Apply some BBQ sauce to the pork.
Add cheeses.
Add half of your onion
Add to grill at 400° for roughly 5 mins, until cheese is melted
Remove from grill
Drizzle with BBQ sauce and Avocado crema
Garnish with more onions and cilantro
Pulled Pork
Ingredients:
6-8 lb Pork Butt
2-3 tablespoons Worcestershire sauce
Bottle of your favorite rub
Smoker
Wood chunks or chips with favorite smoke flavor (I like hickory and apple)
Directions:
Rub butt with worcestershire sauce.
Heavily coat butt with rub.
Set smoker/grill to indirect at about 425°
Add butt and smoke/cook for roughly 6-8 hrs.
Avocado Crema
Ingredients:
1 - Avocado
½ cup of sour cream or plain Greek yogurt
1 juice of lime
¼ cup buttermilk or half/half with squirt of vinegar
1-2 teaspoons salt (taste)
1-2 teaspoons pepper
1 teaspoon dill
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon parsley
1 tablespoon honey
1 teaspoon cilantro
Directions:
Add all items above into a blender, and blend till smooth. Taste and add salt and pepper to taste. Make at least 30 min before using (preferable night before).
Chipotle BBQ Sauce
Ingredients:
¼ cup ketchup
¼ cup apple cider vinegar
⅛ cup - ¼ cup water (if loose is desired add more)
¼ cup brown sugar (if you want more sweet, add more)
Dash of red pepper flake
2-3 teaspoons worcestershire sauce
1 tablespoon honey
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon mustard powder
¼ teaspoon chipotle with some adobo sauce.
Directions:
Add all ingredients to a saucepan. Bring to a light boil. Simmer for 2-3 mins, and remove from heat.
1 - Melt chocolate with butter over low heat, stirring until blended.
2 - Remove from heat; gradually blend in milk.
3 - Mix sugar, cornstarch, and salt thoroughly.
4 - Beat egg and vanilla.
5 - Gradually blend in chocolate mixture.
6 - Pour into pie shells (be careful).
7 - Combine coconut and pecans.
8 - Sprinkle over filling.
9 - Bake at 375° for 45-50 mins. Until puffed an brown. Start checking with toothpick around 40 min though. Note the filling with be soft, but will set while cooling.
10 - Cool at least 4 hours before cutting.
Note: If the top browns too quickly, cover loosely with foil the last 15 mins of baking.
These were very simple (a little time involved, but I had great company) and delicious. I used King Arthur's Recipe HERE and didn't have any trouble with it.
I would have like my "nooks and crannys" to be larger, however, they still tasted great. You'll need to play around with the temperature, as 205°-207° seemed to work better and the muffin not be "doughie"
I did let the dough rise for 2 hrs after I mixed, and then I placed in the fridge overnight. It's possible that could have an effect. Maybe I should have let rise lesser, maybe 45min, then into the fridge. I will certainly play around to get larger holes, but these are still good as they are.
Stay tuned for a breakfast video using these English muffins!
About Me
Hi, my name is Matthew Hussey. By trade I am a Complex Quotations Engineer for large electrification equipment (sounds neat huh?). It's a great job and a great company that I work for, however my true passion is photography and Learn More →
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