Pork Chimichangas (#1 Version)
Updated: Oct 29, 2020
1 onion, chopped
1 TBSP butter
2 cups pork loin, cooked and shredded
1/2 cup salsa
1 can refried beans
1 TBSP Cumin
1/2 cup cheddar cheese, chredded
1/2 cup monterey jack cheese, chredded
1 package of large (Burrito Size) flour tortillas
Oil for frying (we prefer the taste of peanut but any oil works great.)
Sour Cream (garnish)
chopped tomatoes (garnish)
Mix the shredded monterey jack and the shredded cheddar together in a bowl. Set aside.
In a large pot, melt butter and add chopped onion. Cook until onion becomes translucent. Remove from heat.
Add cooked, shredded pork, salsa, refried beans and cumin and stir until it is all completely blended.
Place a large tortilla on a clean workspace and add about 1/3 cup of filling in the center in the shape of a rectangle. Add 2 TBSP of mixed shredded cheese to the top of the filling. Bring in the sides and fold them over the filling and cheese. Bring up the bottom and roll the filled portion over the last upper flap. Set aside and repeat until all the filling is used in all the tortillas. (1/3 cup fills about 6. To make 8, use 1/4 cup instead)
When all the tortillas are stuffed and rolled, heat a large skillet with about 1/2 cup of oil. When the oil is hot, place 3 stuffed tortillas, seam side down into the hot oil.
Fry until golden and crispy, approximately 1-2 minutes. Flip over and fry the other side until it is golden and crispy. Using tongs, place the chimichanga on its side and brown each end and side until all sides are golden and crispy. Repeat with all 4 chimis until they are completely golden.
Drain on paper towels and repeat this process with the next batch until all chimichangas are crispy and golden.
Serve hot with any of these garnishes: chopped tomatoes, shredded cheese, sour cream, cilantro, salsa, refried beans, rice, guacamole--or anything else you want!