Delight in these Sweet and Spicy Pork Chimichangas, where tender pork is enveloped in a crispy tortilla, offering a harmonious blend of sweet and spicy flavors. This dish brings a flavorful twist to a classic favorite.
Ingredients
🥩 2 lbs pork shoulder, cut into chunks
🧅 1 medium onion, chopped
🧄 3 cloves garlic, minced
🌶️ 2 jalapeño peppers, seeded and chopped
🍯 1/4 cup honey
🍅 1 can (14.5 oz) diced tomatoes
🧂 1 tsp ground cumin
🧂 1 tsp chili powder
🧂 1/2 tsp salt
🧂 1/2 tsp black pepper
🌯 8 large flour tortillas
🧀 2 cups shredded Monterey Jack cheese
🛢️ Vegetable oil, for frying
🌿 Fresh cilantro, for garnish
🍋 Lime wedges, for serving
Equipment
• Large skillet or Dutch oven
• Mixing bowls
• Tongs
• Paper towels
• Toothpicks
• Serving platter
Prep Time
20 minutes
Cook Time
2 hours
Calories & Macros (per serving)
Note: Nutritional values are approximate and can vary based on specific ingredients and serving sizes.
• Calories: 450
• Protein: 25g
• Carbohydrates: 35g
• Fat: 20g
Instructions
1. Prepare the Pork Filling
o Heat a large skillet or Dutch oven over medium heat.
o Add the pork chunks and cook until browned on all sides, about 5-7 minutes.
o Remove the pork and set aside.
o In the same skillet, add the chopped onion, minced garlic, and chopped jalapeños.
o Sauté until the onions are translucent and the mixture is fragrant, approximately 3-4 minutes.
o Return the browned pork to the skillet.
o Stir in the honey, diced tomatoes (with their juice), ground cumin, chili powder, salt, and black pepper.
o Bring the mixture to a simmer, then reduce the heat to low.
o Cover and cook until the pork is tender and the flavors have melded, about 1.5 to 2 hours.
o Once cooked, shred the pork using two forks and mix it thoroughly with the sauce.
2. Assemble the Chimichangas
o Lay a flour tortilla flat on a clean surface.
o Place a generous amount of the shredded pork mixture in the center of the tortilla.
o Sprinkle with shredded Monterey Jack cheese.
o Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to form a burrito shape.
o Secure the seam with toothpicks to prevent unrolling during frying.
3. Fry the Chimichangas
o In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until it reaches 350°F (175°C).
o Carefully place the assembled chimichangas seam-side down into the hot oil.
o Fry until golden brown and crispy on all sides, turning as needed, about 3-4 minutes per side.
o Remove the chimichangas from the oil and place them on a plate lined with paper towels to drain excess oil.
o Remove the toothpicks before serving.
4. Serve
o Transfer the chimichangas to a serving platter.
o Garnish with fresh cilantro leaves.
o Serve with lime wedges on the side for squeezing over the top.
Cooking and Serving Tips
• Variations: Add cooked rice or beans to the filling for added texture and flavor.
• Serving Suggestions: Pair with guacamole, sour cream, or salsa for dipping.
• Storage: Store any leftover chimichangas in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to maintain crispiness.
Enjoy your Sweet and Spicy Pork Chimichangas! 🥩🌯🌶️