Wild Boar Chorizo Chimichanga with Avocado & Lime Crema

By: Sam Kohler

Serving Size: 4

Ingredients

  • 1 lb of Gamekeeper Butchery Wild Boar Chorizo
  • 20 oz Can of Whole Pinto Beans
  • 1/2 Tbsp. Chicken Bouillon
  • 8 oz of Mexican Cheese Blend; Shredded
  • 6 Large Burrito Flour Tortillas
  • 6 Cups of Peanut or Canola Oil
  • 1 Tbsp. White Flour
  • 1/4 Cup of Water
  • 1-3 Large Avocados
  • 4 Limes; Juiced
  • 15 oz of Mexican Crema
  • 1 Bunch of Cilantro
  • Homemade or Store-Bought Pico de Gallo (Optional)
  • Salt to Taste

Instructions

  1. Begin by taking your 6 cups of peanut oil and pouring them into a deep set cast iron pot and heating the oil to ~375 degrees Fahrenheit.
  2. In a separate pot, add your pinto beans and heat them on medium-high heat. Once they begin to rise in temperature, add in your chicken bouillon to the beans and allow the beans to thicken.
  3. In a blender add your crema, lime juice, bunch of cilantro and 1-3 avocados and blend them to a smooth consistency. Add salt to taste once the crema is smooth. (With the avocado and lime crema you can add more or less avocado depending on the consistency you desire. One avocado will give you a more liquid consistency while three avocado will give you a thicker consistency that is closer to sour cream.)
  4. In a pan, cook your chorizo on medium-high heat for 8-10 minutes until it is thoroughly cooked and then set it aside for chimichanga construction. Also, in preparation for the construction process, mix your 1/4 cup of water and tablespoon of flour together to form a slurry that we will use to seal the chimichanga before frying.
  5. Now, we begin the chimichanga construction, begin by taking a warm burrito tortilla and filling it with shredded cheese, a scoop of chorizo and beans and then roll it into a burrito. Seal the bottom lip of the tortilla with your flour slurry so that it won’t open upon frying. Place your burrito into the oil and cook it until golden brown for 3-5 minutes. Once your chimichanga is golden brown, remove it from the oil and set it aside onto a wire rack or place covered with a few layers of paper towels.
  6. Finally, plate your chimichanga and top it with your avocado & lime crema as well as a nice scoop of pico de gallo and enjoy!

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