Pork Chimichangas (#2 version)
Updated: Sep 30
We love chimichangas! The pork can be replaced with chicken or steak (ar any other meat you prefer!) The Instant Pot is an amazing tool when preparing the meat to become filling! #SoNomNom4u #PorkChimichangas #ChimiNight #Betterthantakeout
1 (3lb) pork loin (or 3 lb or other meat)
1 packet taco seasoning mix
2 TBSP Cumin
2 TBSP Garlic Powder
2 cups water
1 TBSP Chili Powwder
1 tsp Corriander
1 (8-pack) Burrito Size Flour Tortillas
3 cups finely shredded cheddar
1 can refried beans
1 tsp salt
1 tsp cumin
1/2 cup oil
In the Instant Pot, (or a roasting pan in the oven if you don't have an Instant Pot)
Add water. Add the meat. No rack is needed. Just place the meat in the water. Add 2 TBSP cumin, 2 TBSP garlic powder, 1 TBSP Chili Powder, and 1 tsp corriander. Place lid on Instant Pot and make sure the pressure valve is in the center position. Set for 90 minutes on Meat/Stew setting.
After 90 minutes, place meat in a stand alone mixer with the paddle attachment and shred the meat. Or shred the meat with a fork. Pour the meat juices all over the shredded meat and let cool at room temperature for about 3 hours.
In a small bowl, mix refreid beans, salt and cumin and stir until wrll blended. Set Aside.
After filling has cooled--Remove a tortilla from the package and place flat on a working area. Spread about 1/2 cup of refried bean mixture into the center of the tortilla. Place the beans up higher at the top so it helps stick the tortilla closed when you roll it up.
Using a slotted spoon, scoop about 1/2 to 3/4 cup of meat mixture onto the spread bean layer. Shape it like a rectangle in the center of the bean mixture. Grab about 1/3 cup of cheese and pile it on top of your meat stack.
Now, fold in each side over the fillings. Bring up the bottom over the sides and the filling and squeeze gently to roll it up. The beans will seal the tortilla closed. Set on a plate and repeat until all 8 chimis are full. Set plate of chimis aside.
Now, Heat 1/2 cup of oil in a large skillet. I like to use an iron skillet, but any skillet will work. Take about 3 chimichangas at a time into the very hot oil. As they turn golden, flip them to another side. You may need to hold them with tongs on certain sides. When they are done, all 6 sides should be golden. I hold them on the ends with tongs so they are evening squared and golden all over.
Remove from hot oil and place on a paper towel lined serving platter.
Serve hot with any or all of the following garnishes:
Or anything else you would like!