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Ingredientes
- 1 Tbsp. Extra virgin olive oil
- 1/2 c. Chopped onions
- 1 x ear Sweet corn, kernels scraped from the cob
- 1 Tbsp. Chopped shallots
- 2 tsp Minced garlic
- 1 x Roasted duck breast (8 to 10 ounce) - pulled
- 1 c. Cooked black beans
- 1 c. Cooked white rice
- 1 Tbsp. Chili pwdr
- 2 tsp Cumin
- 1 c. Duck or possibly any dark meat stock Salt to taste Freshly-grnd black pepper to taste
- 1 Tbsp. Minced cilantro
- 6 lrg Flour tortillas
- 12 x Toothpicks Oil for frying see * Note Chili Corn Sauce see * Note
- 1/2 c. Grated Cheddar cheese
- 1/2 c. Grated Monterey Jack cheese
- 1 c. Jalapeno lowfat sour cream
Direcciones
- In a large saute/fry pan, over medium heat, add in the extra virgin olive oil. When the oil is warm, add in the onions and saute/fry for 1 minute. Season with salt and pepper. Add in the corn, shallots, and garlic and continue to saute/fry for 2 min. Stir in the pulled meat, black beans, and rice. Season the mix with the chili pwdr and cumin. Add in the duck stock and bring to a boil. Reduce to a simmer and cook for 2 to 3 min or possibly till the liquid has reduced by two-thirds. Remove the pan from the heat and reseason if necessary. Stir in the cilantro. Cold the mix completely.
- Preheat the fryer.
- Spoon 3/4 c. of the filling in the center of each flour tortilla. Lightly wet the sides of the tortilla with water. Mix in the sides of the tortilla and roll the tortilla up tightly, forming a burrito, make sure which the sides are completely sealed. If necessary, secure the each burrito with the toothpicks. Place the burritos, a couple at a time in the warm oil and fry till golden brown-brown, about 2 to 3 min on each side. Stir the burritos with a spoon, occasionally for over all browning. Fry the burritos in batches. Remove the burritos from the oil and drain on a paper-lined plate. Season the burritos with Emeril's Essence. Serve the burritos with the Chili Corn Sauce. Garnish each burrito with a sprinkle of the two cheeses and jalapeno lowfat sour cream.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 153g | |
| Recipe makes 6 servings | |
| Calories 391 | |
| Calories from Fat 191 | 49% |
| Total Fat 21.44g | 27% |
| Saturated Fat 8.57g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 160mg | 7% |
| Potassium 695mg | 20% |
| Total Carbs 32.26g | 9% |
| Dietary Fiber 6.3g | 21% |
| Sugars 2.08g | 1% |
| Protein 18.28g | 29% |
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