I love a love story, don’t you? You know what I love even better? A love story involving Marvel’s sassy-crasshole merc with the mouth, Deadpool. You know what he loves? Chimichangas.
Warning: This post is almost R-rated.
Another chimichanga recipe, you’re probably thinking. Well hush up, fool, you don’t know me! I’m gonna shoop-da-woop a tasty plate of awesome for you so you better pay attention.
Now if you’ve seen the most recent film (and I know you have, otherwise ya’ll wouldn’t be here), you would remember how Deadpool’s favorite pizza toppings are pineapple and olive.
This sweet and salty combination is a little like him — weird as hell, but awesome as #*@%. Mix this with some spicy pork chorizo, and you’re breaking the fourth wall within the fourth wall of noms (that’s like sixteen walls of nom).
Now no Deadpool inspired recipe would be complete without some sort of homage to its namesake. I’ve always suspected he was the modern-day incarnation of the trickster god/archetype. I personally believe that the Wolverine movie’s screenwriters stitched the Merc’s mouth shut because he would’ve taken over the film. The spirit of Deadpool cannot and will not shut up. I have experienced this first-hand:
How can I make this look Deadpool themed? I wondered.
Hey…An all too familiar voice answered in my head.
Nah, can’t be… I thought. Other blogs have already done food versions of the logo —
What’s my name? He continued, sounding even more like himself. Spell it out for them, mutha#*@%a!
Well I suppose if I made refried beans and used a pastry press…
Ha! It looks like poo AND it’ll make ya poo! Do it!
Oh that’s just wrong, hilarious, but wrong.
So here it is, Deadpool’s Sweet and Salty Chorizo Chimichangas. What will you do with leftover pineapple juice and olive juice, you may ask? You have booze, don’t you? Make a pina colada, or even the following cocktail that Deadpool inspired my husband to make: The Dirty Ring Pop Martini!
The Dirty Ring Pop Martini
- 2 parts vodka
- 1/2 part martini rosso
- 1/2 part olive juice
- 1/2 part grenadine
Shake over ice and strain.
Sweet n'Salty Chorizo Chimichangas with Refried Beans
Equipment: Stovetop, large skillet, large saucepan, cooking thermometer, mixing bowl, potato masher, tongs.
- 1.5 pounds pork chorizo
- 1 sweet onion, diced
- Two 15 0z. cans dark red kidney beans
- 15 oz. can pinto beans
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 20 oz. can pineapple tidbits
- 2.25 oz. can sliced black olives
- 4, large burrito-sized tortillas
- Lots of cooking oil
- 1/2 head lettuce, shredded
- 1 jar queso dip
- Heat up skillet on the stovetop on medium heat. Add chorizo and onion and cook, stirring often, until browned. Empty meat mixture into mixing bowl and set aside.
- Add a little oil to the skillet, add the beans, cumin and salt, and reduce the heat the medium low. Pour two inches of cooking oil into the saucepan and heat on another burner to 375°F. Prepare other ingredients while both are cooking.
- Drain can of pineapple into another cup, add two to four tablespoons of juice to the meat. Make yo’self a piña colada and add half the pineapple to the meat. Drain can of olives into a cocktail shaker, make yo’self a Dirty Ring Pop Martini. Add the olives to the meat. Stir to combine thoroughly.
- When liquid has mostly cooked off the beans, turn off the heat. Mash thoroughly with a potato masher.
- Distribute meat mix on tortillas and tightly wrap into a burrito. Pin edges closed with toothpicks. Add burritos with tongs to the oil, one to two at a time depending on the size of your saucepan, cooking a minute on each side. Remove each when done to dry on paper towels. Remove toothpicks when cooled.
- Serve chimichangas on a bed of shredded lettuce, with rice and refried beans. Coat with lots of queso sauce.