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Pork and Black Bean Chalupas with Tex-Mex Dressing (Emeril Lagasse) Recipe

Pork and Black Bean Chalupas with Tex-Mex Dressing (Emeril Lagasse) Recipe

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Pork and Black Bean Chalupas with Tex-Mex Dressing (Emeril Lagasse)

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Ingredients

Count

Nutrition

1358

Calories

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Ingredients:

Serving

1 1/2 lb pork shoulder roast
essence , recipe follows
salt
freshly ground black pepper
1 tbsp vegetable oil
1 medium white onion, sliced
4 cloves garlic, peeled and smashed
water
2 bay leaves
2 tbsp chili powder
1/2 tsp dried mexican oregano
1/4 tsp ground cumin
2 tbsp chopped chipotle chiles in adobo
4 cups vegetable oil, for frying
6 corn tortillas
black beans , recipe follows
2 cups crumbled cotija or anejo cheese , or coarsely grated queso blanco or monterey jack
shredded lettuce
2 firm-ripe hass avocados, peeled, seeded, and diced
2 medium tomatoes, seeded and diced
tex-mex dressing , recipe follows
chopped fresh cilantro leaves
chopped green onions
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
1 cup dry black beans , picked over, rinsed and drained
2 strips smoked bacon, chopped
1/2 cup finely chopped red onions
1 tbsp minced garlic
3 1/2 cups chicken stock or water
1 bay leaf
1 tbsp chopped fresh cilantro leaves
2 tsp fresh lime juice
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp cayenne
1/2 cup buttermilk
1/4 cup sour cream
1 tbsp olive oil
1 tbsp minced white onions
1 tbsp minced fresh cilantro leaves
2 tsp fresh lime juice
1/2 tsp minced garlic
1/4 tsp salt
1/4 tsp ground black pepper
pinch chili powder
pinch red pepper flakes

Directions:

Season the meat on both sides with the Essence, salt, and pepper.
In a large saute pan, heat 1 tablespoon of the oil over medium-high heat. Add the meat and cook, turning, until brown on all sides, 5 to 6 minutes. Remove from the pan. Add the onions and 4 cloves of the garlic and cook, stirring, until soft, about 4 minutes. Add the bay leaves, chili powder, 1/2 teaspoon of the oregano, and the cumin. Cook, stirring, for 1 minute. Return the meat to the pan and add enough water to barely cover. Bring to a boil. Lower the heat, cover, and simmer, turning every 30 minutes, until the meat is falling apart tender, about 2 hours.
Remove from the heat and drain, reserving the broth for another use, if desired. While still warm, shred the meat using 2 forks. In a bowl, toss the meat with the chipotle chiles and the adobo sauce. Season, to taste.
In a medium pot, heat several inches of vegetable oil to 360 degrees F. Using tongs, add the tortillas 1 at a time and cook flat until crisp and just golden brown, about 1 minute. Remove and drain on paper towels. Season lightly with Essence.
On a work surface, spread about 1/3 cup of warm beans on top of each of the fried tortillas. Top with meat, cheese, lettuce, avocados, and tomatoes. Drizzle each with the Tex Mex Dressing, and garnish with cilantro and chopped green onions. Serve immediately.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
Black Beans:
Put the black beans in a pot and cover with water by 2 inches. Let soak overnight. Discard any beans that float to the surface.
Fry the bacon in a medium saucepan and cook, stirring, over medium-high heat until slightly crisp. Add the onions and cook, stirring, for 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the black beans, chicken stock, and bay leaf, and bring to a boil. Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the beans are tender, about 2 1/2 hours, adding more liquid as needed to keep moist. Remove from the heat. Discard the bay leaf. Add the lime juice, cumin, salt, and cayenne, and stir to combine. Adjust the seasoning, to taste. Cover to keep warm until ready to serve.
Yield: about 2 cups
Tex-Mex Dressing:
In a blender, combine all the ingredients. Blend until smooth. Adjust the seasoning, to taste, cover, and refrigerate until ready to serve.
Yield: about 1 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1357.67 Kcal (5684 kJ)
Calories from fat	635.61 Kcal
		% Daily Value*
Total Fat	70.62g	109%
Cholesterol	177.31mg	59%
Sodium	4736.57mg	197%
Potassium	2422.23mg	52%
Total Carbs	117.58g	39%
Sugars	8.14g	33%
Dietary Fiber	17.91g	72%
Protein	65.05g	130%
Vitamin C	20.8mg	35%
Vitamin A	0.1mg	3%
Iron	8.3mg	46%
Calcium	710.8mg	71%

Amount Per 100 g
Calories	194.8 Kcal (816 kJ)
Calories from fat	91.2 Kcal
		% Daily Value*
Total Fat	10.13g	109%
Cholesterol	25.44mg	59%
Sodium	679.6mg	197%
Potassium	347.54mg	52%
Total Carbs	16.87g	39%
Sugars	1.17g	33%
Dietary Fiber	2.57g	72%
Protein	9.33g	130%
Vitamin C	3mg	35%
Iron	1.2mg	46%
Calcium	102mg	71%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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