Real Recipes From Real Home Cooks ®

pulled pork chimichangas

(2 ratings)
Recipe by
Andy Anderson !
Wichita, KS

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.

(2 ratings)
yield 2 serving(s)
prep time 20 Min
cook time 10 Min
method Deep Fry

Ingredients For pulled pork chimichangas

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

How To Make pulled pork chimichangas

  • 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…
  • 2
    Gather your ingredients.
  • 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.
  • 4
    Place a flour tortilla on a flat surface.
  • 5
    Spread 1 tablespoon of refried beans down the center.
  • 6
    Add 1 tablespoon of rice.
  • 7
    Add 1 ounce pulled pork, or whatever meat that you are using.
  • 8
    Chef’s Tip: If you are making this meatless, then add more refried beans and rice to the tortilla.
  • 9
    Fold the bottom half up.
  • 10
    Tuck in the sides.
  • 11
    Roll into a tight cylinder.
  • 12
    Repeat for the other tortilla.
  • 13
    Heat the peanut oil in a sauté pan, to around 350f (176c).
  • 14
    Place the tortillas in the sauté pan, seam side down, and then cook for 3 to 4 minutes.
  • 15
    Then flip and cook an additional 3 to 4 minutes, or until nicely browned.
  • 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.
  • 17
    If you are frying the tortillas, then allow them to drain on a paper towel before performing the next step.
  • 18
    Cut each tortilla in half on an extreme bias.
  • 19
    Plate on a bed of greens with the cheese, sour cream, and salsa. Enjoy.
  • 20
    Keep the faith, and keep cooking.