Carnitas (pork) Chimichanga Recipe
Delicious chimichanga with cheese and your choice of filling. Served with rice and beans bathed in delicious medium-spicy red sauce and cheese dip
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Ingredients
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Chimichanga Filling
Chimichanga Wrapping
Red Sauce
Beans and Rice
Method
Prepare Carnitas
- 1
Cook the Pork
In a large pot, combine the pork shoulder, diced onion, minced garlic, cumin, chili powder, salt, and black pepper. Cover with water and bring to a boil. Reduce heat and simmer for about 2-3 hours or until the pork is tender.
- 2
Prepare Red Sauce
- 3
Make the Sauce
In a saucepan, combine tomato sauce, diced tomatoes, chipotle in adobo, cilantro, and salt. Simmer on low heat for about 15 minutes, stirring occasionally.
Assemble Chimichangas
- 4
Fill Tortillas
Lay a flour tortilla flat and place 1/4 of the shredded pork and a mix of cheddar and Monterey Jack cheese in the center of each tortilla.
- 5
Fold and Roll
Fold in the sides of the tortilla and roll it up tightly to encase the filling. Repeat for all tortillas.
Fry Chimichangas
- 6
Heat Oil
In a deep skillet, heat the oil over medium-high heat until hot.
- 7
Fry
Carefully place the rolled chimichangas in the hot oil and fry until golden brown, about 3-5 minutes on each side. Remove and drain on paper towels.
Serve
- 8
Prepare Beans and Rice
In a serving bowl, combine the cooked rice, black beans, and top with shredded cheddar cheese. Serve alongside the chimichangas.
- 9
Add Sauce
Drizzle the red sauce over the chimichangas and serve hot.
