Ridiculously good! Seriously incredible! I've tried to make chimichangas before and they just didn't turn out but I decided to give it another try and picked this recipe because it seemed fairly easy and straightforward. I've been trying to cut some fat out of my diet so I used a very lean pork tip roast and threw it in my crockpot with all of the spices and stuff for 8 hours. When it was done I didn't even have to shred the meat it was so tender, it fell apart as soon as I took it out of the pot! A couple pulls of my fork and it was ready to go. I didn't reduce the liquid down, I just strained the onions out of the liquid (personal preference) and added some of the liquid into the meat. The first two I put into the pan ended up falling apart so I stuck some toothpicks into the ends of the others and fried them folded side down first and then pulled the toothpicks out and flipped them over. Absolutely amazing! I can't wait to heat the rest up for lunch tomorrow!
This is a delicious recipe! I used leftover pulled pork (that had been cooked with latin american spices), and the results: YUM! I'm not sure what Poollady 5's problem was with your recipe (she should've just written her own recipe, and spelled chimichanga correctly, especially when attempting to eviscerate another person's recipe!); I'm sure there are many ways to prepare chimichangas, but I found YOUR recipe to be very tasty. Everyone around my dinner table was happy!
Requested by kid #3. Ohh and shall I, too, pass the sour cream, your Royal Highness?
When making Chime Changas, for a Tex-Mex flavor, I also add about 1 cup ( two 4-oz cans) of Hatch green chiles to the mixture before cooking the liquid down. After liquid has reduces, add a few cups of cooked pinto, or black, beans to meat mixture, stiring to mix ingredients, reheat. Then, AFTER Chimes are stuffed and rolled as written above, I put a small amount of water into a bowl. You can also use an 'egg wash' by placing an egg into a small bowl. Add a couple of tablespoons of milk, beating mixture with fork, or wisk, until well beaten. Using a pastry brush, brush the entire end of the tortilla liberally with the liquid, including any folded over side edges. This method SEALS the end of the Chimi, removing the possibility of the burrito opening up during the frying process. Place the burrito on a long platter, seam-side DOWN, and let rest. Repeat these steps until all burritos are made. Pour oil into large skillet until it is about 1-1/2 to 2-inches deep. Heat oil on medium-high heat. Test frying readiness by dipping fingers into a bowl of water and 'flicking' fingers over oil. If oil sizzles and pops, then oil is ready for frying. Do NOT let oil heat to the 'smoking'stage as this is TOO hot for frying the burritos. Starting with the first sealed burrito, gently place it into the oil, seam-side down. Place more burriros into oil leaving space between each burrito for turning over. Fry until bottom side is golden brown. With metal tongs gently flip the burrito over and fry the other side until golden brown. Take fried burritos out of oil and place each of them onto a cookie sheet that has a metal cooling rack in it. If you do not have a cooling rack, drain Chimis on paper towels. Top the Chimis with desired toppings. Serve with refried beans and Mexican rice.
This recipe is impossible to mess up and it's insanely delicious! It's become a staple in my house we have it at least twice a month. Thank you for the great recipe it's one of my favorite things to cook!
I happened upon this recipe when looking for the spices to make shredded pork. Used only the first portion but it was wonderful
This recipe is brilliant! It is so easy to do and turns out delicious. I also stopped by a Mexican place and got the queso dip to pour on top. I even used the recipe for BBQ pulled pork and that turned out great too. Family favorite!
My husband got a new smoker last weekend & smoked enough pork to feed an army. I used a couple of hands full of the pulled pork, mixed in a skillet with Chef Booshman's suggested seasonings with a splash or two of water for about fifteen mns in a skillet heated to simmer. My family loved these chimichangas! It is my new favorite way to use left over pulled pork! Thank you!
I threw all the stuff in the recipe in the crock pot with a pork shoulder and cooked it on low for 8 hours. Yummy! These really are good as leftovers. I made a home made pico de gallo salsa that worked perfect.
Great way to use up left-over pulled pork! I just put it in a saucepan, added the seasoning and a little water with corn starch to thicken it. My 2 and 4 yr old loved these too! Thanks!