The Chimichanga Recipe
braised carnitas, potato hash, cheddar cheese, sunny up egg, chile rojo sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare Potato Hash
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced and cooked potatoes, season with salt and pepper, and cook until crispy and golden brown, about 5-7 minutes. Remove from the skillet and set aside.
- 2
Cook the Eggs
In the same skillet, add another tablespoon of olive oil. Crack the eggs into the skillet and cook sunny-side up until the whites are set but the yolks are still runny, about 3-4 minutes. Season with salt and pepper.
- 3
Assemble the Chimichangas
On each tortilla, layer 1 cup of braised carnitas, half a cup of potato hash, and half a cup of shredded cheddar cheese. Roll the tortillas tightly, folding in the sides to secure the filling.
- 4
Fry the Chimichangas
In the same skillet, add a little more oil if needed and heat over medium-high heat. Fry each chimichanga seam-side down until golden brown and crispy, about 3-4 minutes per side.
- 5
Serve
Place the fried chimichangas on a plate, top each with a sunny-side up egg, and drizzle with chile rojo sauce. Serve immediately.
