pulled pork chimichangas

Name: Pulled Pork Chimichangas
Prep time: 20 min
Cook time: 10 min
Yield: 2
Cuisine: Mexican
Ingredients: 2 medium flour tortillas, 6 inches (15cm) in diameter; 2 ounce(s) cooked, pulled pork, or meat of your choice; 2 tablespoon(s) refried beans, freshly made if possible; 2 tablespoon(s) spanish rice, or rice of your choice, precooked; - peanut oil, for frying, or skip this if you are baking; 2 tablespoon(s) good fresh salsa, for dipping; 2 tablespoon(s) sour cream, for dipping; 2 tablespoon(s) sharp cheddar cheese for topping, or cheese of your choice

(2 RATINGS)

76 Pinches 22 Photos

Andy Anderson !

Wichita, KS

Updated on Jun 28, 2015

I love a good chimichanga because they are so versatile. You can use pork, chicken, beef, or no meat at all. Add to that some refried beans, maybe some corn, or whatever you fancy. Then fry or bake, serve with some sides and sauce, and there you go. 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.

Rate

prep time 20 Min

cook time 10 Min

method Deep Fry

yield 2 serving(s)

Ingredients

2 medium flour tortillas, 6 inches (15cm) in diameter
2 ounces cooked, pulled pork, or meat of your choice
2 tablespoons refried beans, freshly made if possible
2 tablespoons spanish rice, or rice of your choice, precooked
- peanut oil, for frying, or skip this if you are baking
2 tablespoons good fresh salsa, for dipping
2 tablespoons sour cream, for dipping
2 tablespoons sharp cheddar cheese for topping, or cheese of your choice

How To Make pulled pork chimichangas

Step 1

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…

Step 2

Gather your ingredients.
Step 3

Chef’s Note: As you can see from the ingredients, this dish can be made anyway that you want. Use your imagination, and have a bit of fun.
Step 4

Place a flour tortilla on a flat surface.
Step 5

Spread 1 tablespoon of refried beans down the center.
Step 6

Add 1 tablespoon of rice.
Step 7

Add 1 ounce pulled pork, or whatever meat that you are using.
Step 8

Chef’s Tip: If you are making this meatless, then add more refried beans and rice to the tortilla.
Step 9

Fold the bottom half up.
Step 10

Tuck in the sides.
Step 11

Roll into a tight cylinder.
Step 12

Repeat for the other tortilla.
Step 13

Heat the peanut oil in a sauté pan, to around 350f (176c).
Step 14

Place the tortillas in the sauté pan, seam side down, and then cook for 3 to 4 minutes.
Step 15

Then flip and cook an additional 3 to 4 minutes, or until nicely browned.
Step 16

Chef’s Note: If you are baking these, then place a rack in the middle position, and preheat the oven to 350f (176c). Place the tortillas on a parchment-lined baking sheet, and place in the oven for 15 minutes, turn them over, and cook for an additional15 minutes, or until nicely browned.
Step 17

If you are frying the tortillas, then allow them to drain on a paper towel before performing the next step.
Step 18

Cut each tortilla in half on an extreme bias.
Step 19

Plate on a bed of greens with the cheese, sour cream, and salsa. Enjoy.
Step 20

Keep the faith, and keep cooking.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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