Pulled Pork Chimichangas
Andy Anderson !
I had some leftover pork from a smoker job I did on Thursday, so mine will be pork. I’m also serving them up differently… more of a nice appetizer than a main dish.
So, you ready… Let’s get into the kitchen.
2 mediumflour tortillas, 6 inches (15cm) in diameter
2 ozcooked, pulled pork, or meat of your choice
2 Tbsprefried beans, freshly made if possible
2 Tbspspanish rice, or rice of your choice, precooked
·peanut oil, for frying, or skip this if you are baking
2 Tbspgood fresh salsa, for dipping
2 Tbspsour cream, for dipping
2 Tbspsharp cheddar cheese for topping, or cheese of your choice
How to Make Pulled Pork Chimichangas
- Chef’s Note: The origin of the chimichanga is still up for debate. My favorite is: A chef at a Mexican restaurant in Tucson, accidentally dropped a pastry into a deep fat fryer in 1922. She immediately began to utter a Spanish curse-word beginning "chi..." (chingada), but quickly stopped herself and instead exclaimed chimichanga, a Spanish equivalent of thingamajig…