Mouthwatering Pork Chimichanga: A Classic Mexican Delight

Ingredients

  • 1 pound of pork shoulder
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 jalapeno, seeded and chopped
  • 1 teaspoon of cumin
  • 1 teaspoon of chili powder
  • Salt and pepper to taste
  • 2 cups of chicken broth
  • 1 cup of refried beans
  • 8 flour tortillas (10-inch size)
  • 2 cups of shredded cheddar cheese
  • Vegetable oil for frying
  • Guacamole, sour cream, and salsa for serving

Steps and instructions

  1. Place the pork shoulder, chopped onion, minced garlic, chopped jalapeno, cumin, chili powder, salt, and pepper into a slow cooker.
  2. Add the chicken broth into the slow cooker, ensuring the pork is covered.
  3. Cook on low for 8 hours until the pork is tender and can be easily shredded with a fork.
  4. Preheat your deep fryer or oil in a large pot to 375 degrees Fahrenheit.
  5. Drain the pork and shred it using two forks.
  6. Warm the tortillas in the microwave for about 30 seconds to make them pliable.
  7. Spread a layer of refried beans in the center of each tortilla, leaving a border for folding.
  8. Add shredded pork and cheese on top of the beans in each tortilla.
  9. Fold the sides of the tortilla inward, then roll it up tightly from the bottom to encase the filling, creating a sealed 'packet'.
  10. Fry each chimichanga in the preheated oil for 3-4 minutes on each side, or until golden brown and crispy.
  11. Drain on paper towels and serve hot with guacamole, sour cream, and salsa.

Tools for making

  • Slow cooker - Used to cook the pork shoulder and other ingredients slowly and evenly.
  • Deep fryer or large pot - Used to fry the chimichangas until golden brown and crispy.
  • Forks - Used to shred the cooked pork shoulder.
  • Microwave - Used to warm up the tortillas and make them more pliable.
  • Paper towels - Used to drain the fried chimichangas and remove excess oil.

Recipe variations

  • Replace pork with chicken or beef for different protein options.
  • Use corn tortillas instead of flour tortillas for a gluten-free version.
  • Add diced bell peppers or tomatoes for extra flavor and texture.
  • Try different types of cheese such as Monterey Jack or Pepper Jack.
  • Add sliced black olives or diced green chilies for a Southwest twist.
  • Make it vegetarian by substituting the meat with extra vegetables like mushrooms or zucchini.
  • Experiment with different spices and seasonings like paprika, oregano, or chipotle powder.
  • Serve with different toppings like shredded lettuce, diced tomatoes, or pickled jalapenos.
  • Make it healthier by baking the chimichangas instead of frying them.
  • Add a drizzle of enchilada sauce or salsa verde on top before serving.

Recipe overview

Enjoy a taste of authentic Mexican cuisine right from your kitchen with this delicious Pork Chimichanga recipe. A pork shoulder is slow-cooked with a mix of onions, garlic, and spices, then shredded and mixed with refried beans and cheese. This savory filling is generously stuffed within a flour tortilla, tightly rolled, and deep-fried until it reaches a perfect golden brown and crispy texture. Served with sides of guacamole, sour cream, and salsa, this dish offers a flavorful, satisfying meal that's sure to make your taste buds dance. Get ready for a fun cooking experience and a scrumptious feast!

Common questions

  1. Can I use a different cut of pork? - Yes, you can use other cuts of pork such as pork loin or pork tenderloin, but keep in mind that the cooking time may vary.
  2. Can I make this recipe in the oven instead of a slow cooker? - Yes, you can. Place the pork and other ingredients in a baking dish, cover with foil, and bake at 325 degrees Fahrenheit for about 3-4 hours, or until the pork is tender.
  3. Can I make the chimichangas ahead of time? - Yes, you can assemble the chimichangas ahead of time and refrigerate them until ready to fry. Just make sure to fry them right before serving for the best results.
  4. Can I bake the chimichangas instead of frying them? - Yes, if you prefer a healthier option, you can bake the chimichangas in a preheated oven at 400 degrees Fahrenheit for about 20-25 minutes, or until they are crispy and golden brown.
  5. Can I freeze the cooked chimichangas? - Yes, you can freeze the cooked chimichangas. Allow them to cool completely, then wrap each chimichanga tightly in plastic wrap or foil and place them in a freezer-safe container or bag. They can be frozen for up to 3 months. To reheat, bake them in a preheated oven at 350 degrees Fahrenheit for 20-25 minutes.

Serving dishes and utensils

  • Cutting board - Use a cutting board to chop the onion, garlic, and jalapeno.
  • Knife - A sharp knife is essential for cutting the pork shoulder and chopping the vegetables.
  • Slow cooker - Use a slow cooker to cook the pork shoulder until it becomes tender and easy to shred.
  • Deep fryer or large pot - Use a deep fryer or a large pot to fry the chimichangas until they are golden brown and crispy.
  • Fork - Use a fork to shred the cooked pork shoulder.
  • Microwave - Warm the tortillas in the microwave to make them pliable and easier to fold.
  • Paper towels - Drain the fried chimichangas on paper towels to remove excess oil.
  • Plates - Serve the hot chimichangas on plates for easy consumption.
  • Guacamole bowl - Place the guacamole in a bowl for serving alongside the chimichangas.
  • Sour cream bowl - Provide a bowl for serving sour cream to accompany the chimichangas.
  • Salsa bowl - Serve salsa in a bowl as a condiment for the chimichangas.

Origin stories

Chimichangas, a beloved deep-fried burrito dish, have a disputed origin between two U.S. states, Arizona and Texas. However, one charming story comes from Tucson, Arizona, where the founder of El Charro Café, Monica Flin, allegedly invented it by accident in the 1920s. As the legend goes, Flin was preparing a batch of burritos when one fell into a frying pan full of hot oil. She was about to let out a Spanish curse word starting with 'chim' but, in the presence of her young niece, quickly changed it to 'chimichanga', the equivalent of 'thingamajig'. Whether or not Flin’s exclamation was the true birth of the chimichanga, we're grateful for this delicious result of a culinary blunder.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.