Adovada Mini Chimi’s Recipe
24 mini chimichangas, served with sour cream. Serves 10-12
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Ingredients
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For the Adovada Filling
For the Chimichangas
Method
Prepare the Adovada Filling
- 1
Cook the Pork
In a large skillet over medium heat, add the diced pork shoulder. Cook until browned on all sides, approximately 8-10 minutes.
- 2
- 3
Combine with Adovada Sauce
Pour in the adovada sauce, cumin powder, salt, and pepper. Stir well to combine all ingredients.
- 4
Simmer
Reduce the heat to low, cover the skillet, and let it simmer for about 30 minutes, stirring occasionally until the pork is tender.
Prepare the Chimichangas
- 5
Assemble the Chimichangas
Once the filling is ready, remove it from heat. Take a small flour tortilla, place 1-2 tablespoons of the filling in the center, and sprinkle with cheddar cheese. Fold the sides of the tortilla over the filling, then roll it up tightly to form a mini chimichanga.
- 6
Heat the Oil
In a large frying pan, heat the vegetable oil over medium heat. Ensure the oil is hot enough by testing it with a small piece of tortilla; it should sizzle upon contact.
- 7
Fry the Chimichangas
Carefully place the assembled chimichangas seam side down in the hot oil. Fry for 2-3 minutes on each side or until golden brown and crispy. Remove and drain on paper towels.
- 8
Serve
Serve the mini chimichangas hot with a side of sour cream for dipping.
