Chimichanga with pork

Votes: 3

Time: 1 hour 50 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 896, total fat 64 G., saturated fats 18 G., proteins 41 G., carbohydrates 35 G., fiber 4 G., cholesterol 141 mg, sodium 1109 mg, sugar 5 G.

Sometime between the 1920s and 1950s, a burrito was tossed into a deep fryer in Tucson, Arizona, resulting in the popular chimichanga. It's unclear whether this was a fluke or a reimagining of a Tex-Mex staple. Either way, it was delicious. Try this version of the chimichanga with pulled pork, homemade green salsa verde, and cheddar.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cups vegetable oil + extra for frying
900 g boneless pork shoulder, cut into 2.5 cm pieces.
1 teaspoon crushed coriander seeds
1 teaspoon whole cumin seeds
6 cloves garlic, crushed
1 bottle (0.33 L) pilsner, such as Corona
1 tbsp sherry vinegar
200 g tomatillos, peeled, washed and cut into 4 pieces (about 3 medium ones)
1/4 cup whole raw almonds
3 chipotle peppers in adobo sauce
1 small red onion, cut into 4 pieces
1/2 bunch fresh cilantro (about 1 cup tightly packed leaves with tender stems)
6 wheat tortillas, 30 cm in diameter.
1.5 tbsp. grated yellow cheddar
Guacamole, pico de gallo and sour cream, for serving
Special equipment: toothpicks and a deep-fry thermometer

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Heat 1/4 cup vegetable oil in a large Dutch oven over medium heat. Add the pork, coriander, cumin, garlic, salt, and pepper and cook, turning as needed, until the pork is browned, about 15 minutes.
Add 240 ml of beer and vinegar and stir, scraping up any browned bits from the bottom of the pan. Cover and simmer over medium heat until the pork is tender, about 45 minutes. Remove the pork from the pot, reserving the sauce. Let cool and shred the meat. Return the pork to the pot and set aside.

Combine tomatillos, almonds, chipotle leaves, onion, cilantro, remaining beer, and 1.5 teaspoons salt in a blender. Blend until smooth.
In a large, straight-sided skillet over medium heat, heat the remaining 1/4 cup oil and add the tomatillo mixture. Cook, stirring frequently to prevent burning, until the sauce thickens, about 15 minutes. It will splatter, so be careful. Pour the green sauce over the pork and toss to distribute evenly.
Place about 10 cm of vegetable oil in a large, heavy-bottomed saucepan, attach a deep-fry thermometer, and heat the oil to 190°C.
Place a tortilla on a work surface. Spread 1/4 cup of cheese across the center of the tortilla. Top with about 3/4 cup of pork and spread evenly. Assemble the burrito by folding the bottom half of the tortilla over the pork and cheese filling, then folding the two sides inward. Roll up and secure with two toothpicks. Repeat with the remaining tortillas, cheese, and pork.
Deep-fry the burritos, a few at a time, turning as needed, until golden brown, 2-3 minutes. Remove toothpicks and serve the chimichangas with guacamole, pico de gallo, and sour cream.

Categories:

recipe / Calorie content of prepared meals / Deep-frying / Blender / Summer dishes / Fast food / Tortilla Dishes / Appetizers / Sandwiches / / Food Network - recipes / Tex-Mex