Filled with succulent pork, lightly fried, and topped with wonderful ingredients.
Ingredients:
Raw Boneless Pork Loin, 3 Pounds cut into one inch cubes
1 T Cumin
1 T Chili Powder
Salt and Pepper to taste
Italian Plum Tomatoes, 2
Garlic Cloves, 2 minced
Chopped Mild Green Chilies, 2 small cans
Refried Beans, 1 can
Onion, 1, diced
Beef Stock, 1 Cup
Carrots, 1/2 Cup diced
Celery, 1/2 diced
Green Bell Pepper, 1/2 Cup diced
Four Tortillas
Oil for frying (I use 4 Tablespoons)
Top with:
Grated Monterey Jack and Cheddar Cheese
Sour Cream
Diced Tomato or Salsa
Chopped Scallions
Sliced Avocados
Cilantro, Diced
Directions:
Cube pork and brown. Add the vegetables, onions, refried beans and with all the other ingredients and the beef stock.
Fill into flour tortillas and fry in three tablespoons of hot oil on each side. Drain on a paper towel before serving.
Chimichangas…from scratch? Absolutely yes! This recipe is made from pork, but using roast or chicken meat is amazing too.
Pork Loin
Brown the pork and add the beef stock, vegetables and refried beans. Cook down for one and a half to two hours, then fill flour tortillas, and fry.
Cut the pork loin into 1″ cubes. You can also use thick pork chops and cut them into cubes.
Cubed Pork
In a large skillet, brown the Pork in a small amount of oil.
Add all the ingredients, the vegetables, beef stock and refried beans, and allow to cook down for one and a half, to two hours.
Not only is your house going to smell like Heaven, but you are going to serve one outstanding meal.
The mixture cooked down
This is what the mixture will look like after it has cooked down. It will be incredibly tender and good.
Soften the Flour Tortillas by placing in a hot skillet with just a couple of drops of oil. I use my fingers to spin the tortillas around for a few seconds on each side then stack them a few at a time for filling. If they get to hot, you can use tongs.
To fill, place a large spoonful of the pork mixture in the center of the flour tortilla and press it down a bit to form kind of a rectangle. Fold the sides of the tortilla toward the center then fold the tortilla away from you like you would a burrito.
Flour tortillas filled with pork mixture
The filled flour tortillas are ready to go in the peanut oil to fry. Place in a hot skillet seam side down first and fry each side until browned.
I use peanut oil because it doesn’t burn easily but, if you prefer another oil, that’s fine.
Very little oil is needed to fry them in
Fry the ends and sides
They are brown and finished cooking in minutes
Golden brown, and ready to come out of the skillet.
Drain on paper towels, to absorb any unwanted grease, and you’re ready to eat.
I like to make up a large batch if I have time, and put half in the freezer for dinner next month. Then when I take them out of the freezer all I have to do is heat them up in the oven for 25 minutes at 350 degrees, and dinner is done.
Look how beautiful they turn out. Beautiful and delicious!!!
Top with your choice of:
Sour Cream
Tomato
Fresh Cilantro
Sliced Avocado
Salsa
Grated Cheese
Radishes
And your favorite hot sauces
Lettuce
Or as we do it…add everything above and anything else that you like.
This is perfect and filling served alone, or with Spanish rice and beans. I have also served this over an avocado salad. Once you taste how good it is to make these yourself, chances are you will probably never want to order one out again…that happens to me a lot.
•You can make up a bunch ahead and freeze. Just take out what you need for the night, put them on a cookie sheet lined with aluminum foil so it’s easy to wash. Heat for 45 minutes at 300 degrees, turning once. Such an easy dinner.
Our daughter Shanena requested chimichangas for her birthday dinner…so this is an update to a perfect meal.
The table is set!
The tortillas are filled but I’m waiting until everyone gets here to fry them. It will only take a few minutes
and it is just soooo good when it’s fresh.
Used every bit of the pork mixture and the flour tortillas, having plenty for dinner and enough to freeze.
This was topped with grated cheese, corn salsa. and cilantro.
We had this three days later…topped with guacamole, cheddar cheese, sour cream and radishes. Sooooooooo good!
A wonderful celebration for Shanena’s birthday…I’m so glad she wanted chimichangas!! Wonderful people and great food!
I froze them and took them straight from the freezer to the oven for a mess free easy dinner.
Heat at 300 degrees for 45 minutes turn them over once.
Chop up whatever toppings you have and dinner is ready!
I was out of avocado and radishes this time but I can guarantee you they will be delicious! Serve with rice and/or refried beans or alone.
My mouth is watering!
Made them again and this time used ground meat and pork together and added one can of Tostitos cheese dip. They were great!
I’ve been absent for some time, but now I remember why I used to love this website. Thanks , I抣l try and check back more frequently. How frequently you update your web site?
Not often enough…but I’m going to try real hard to update quite often now.