My husband loves smoking pork shoulders. The average weighs about 9 pounds of meat. I run out of ideas for all the leftovers. I can only handle so many pulled pork sandwiches. This is a great way to use the leftover pork and it does not taste leftover. In fact, you can assemble these and freeze them for easy later use. One batch makes about 8-10 very large empanadas.
12 tablespoons cold butter
3 1/4 cup flour
1 teaspoon salt
2 tablespoon white vinegar
1/2 cup cold water
Pulse the flour, salt, and butter in a food processor until combined. It will appear like coarse crumbs. Mix the water, egg, and vinegar. Pour over the flour and continue to pulse until just combined. Flour the surface and wrap in plastic wrap. Refrigerate for a least 2 hours.
3 cups leftover smoked pork
1/2 yellow onion
2 cloves garlic
1/4 cup fresh cilantro
1 teaspoon cumin
Salt and pepper
1/2 teaspoon mexican oregano
1 small can diced green chilis with juice
4 small jalapenos
Pulse all of the above in a food processor until it has a pate consistency. The jalapeno does not need to be seeded.
2 tablespoons water
Mix the egg and water together. Set aside to brush the top of the pies.
When ready to assemble, preheat the oven to 400 degrees. Roll the dough on a floured surface to 1/8-1/4 inch thick. Cut circles that are 6-8 inch diameter using a template or cereal bowl up-side-down. Place an egg sized amount of filling on the circle. Fold over half of the circle. Press down the edge over the filling using a fork. Place the pies on a silicone baking mat or parchment paper. Brush the top using egg wash. Bake for 20-30 minutes or until golden brown. Serve with salsa, guacamole, or sour cream.
This sauce is for chicken enchiladas.
2 large tomatillos husk removed and cleaned
1/4 yellow onion, roughly chopped
2-3 cloves garlic
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon sauzon seasoning (optional)
4-6 ounce can diced green chilis
1/4 cup heavy cream
1 cup chicken broth
1 teaspoon salt
1/4 cup fresh cilantro
2 cups cooked chicken
8 ounces shredded Monterey jack cheese
Roast the tomatillos for 10 minutes under the broiler. Remove from the oven and let cool. Remove any skin that might have turned black.
While cooling, place the olive oil in a skillet with the roughly chopped onion and cook for 5-10 minutes.
Place the tomatillos, cooked onion, uncooked garlic, green chilis, cumin, and cilantro into a food processor. Process fully.
Return the mixture to the skillet. Add the chicken broth and salt. Cook on low heat for 10-15 minutes. Remove from heat and add the heavy cream. Allow the mixture to cool.
To assemble the casserole, in an 8×8 pan, place 1/3 of the sauce. Then (breaking the tortillas if needed) place a layer of corn tortillas. Then 1/2 of the chicken and 1/3 of the cheese. Add another layer of tortillas. Then add more sauce. Add the remaining chicken and another 1/3 of the cheese. Top with more tortillas. Finish with remaining sauce. Bake in a 350 degree oven for 30 minutes. Top with remaining cheese and cook another 10 minutes.
My husband had a Christmas brunch at this office, and this is what I made. It would be amazing for a holiday breakfast. It can easily be made ahead and then warmed the day it is needed.
3/4 cup whole milk
1/2 cup sour cream
4 green onions, diced
1 7oz can green chilis
1 cup shredded cheddar cheese
8 slices bacon, diced and cooked
1 prepared pie crust
Preheat the oven to 375 degrees. Place the pie crust into a pie plate. I never like the size of the prepared crusts because I never have enough dough to make fancy edges, but they are so convenient.
Cook the bacon.
Mix all of the ingredients together except the bacon. Pour into the prepared crust. Sprinkle the bacon on top.
Bake this for 35-45 minutes or until a knife inserted jnto the center comes out clean. Cool completely. Refrigerate.
This was Christmas brunch this year. It was fabulous.
1 pound breakfast sausage cooked and drained
3/4 loaf of 3 day of french bread cubed small
2 3/4 cups half and half
1 small can of diced green chilis drained
8 oz shredded sharp cheddar cheese
5 green onion (white and green) diced
4 ounce can mushroom drained
1/2 teaspoon salt
1/4 teaspoon dried mustard
1 1/2 teaspoons worchestershire
1/4 teaspoon paprika
1/4 teaspoon black pepper
Dash of tabasco… or more 👍
Butter a 9×13 casserole pan. Layer bread, then cheese, then mushrooms, then green onions, and finally sausage. Mix the egg, half and half, spices and green chilis in a bowl. Pour over all ingredients in the casserole dish. Cover. Refrigerate overnight. Bake in a 300 degree oven uncovered for 1 hour or until knife inserted in center comes out clean.