Adovada Mini Chimi’s Recipe
Recipe information
Make Adovada Mini Chimi’s in just 1h 30m. 24 mini chimichangas, served with sour cream. Serves 10-12
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Ingredients
For the Adovada Filling
For the Chimichangas
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. Add Onion and Garlic
Add the finely chopped onion and minced garlic to the skillet. Sauté for another 5 minutes until the onion is translucent.
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.
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