Do you love burritos? If the answer is yes, then let us introduce you to our chimichanga recipe! You might be asking what is a chimichanga? It is basically a deep-fried burrito and they are delicious! A chimichanga is made with a flour tortilla which is fried until the outside is crispy. They’re often served with sour cream and cheese, or even salsa or guacamole.
Legend has it that the invention of the chimichanga was a happy accident when a restauranteur accidentally dropped a burrito into the deep fryer and shouted a rude word and then quickly covered it up by saying the nonsense word “chimichanga” similar to “thingamajig” in English. It is hotly contested which restauranteur and where made this discovery, but all the stories are strikingly similar!
The more recent rise in popularity of the chimichanga can be credited to Deadpool, who claims it’s his favourite food, mostly because he just loves saying the word chimichanga – who can blame him?!
When we decided to tackle this authentic chimichanga recipe we thought tender pulled pork would be the perfect filling. We layered on our smoky Gran Luchito Refried Beans with some cheese, wrapped it all up in one of our Gran Luchito Burrito Wraps, and then deep-fried it to make a crispy chimichanga. We then served it with a spicy tomato sauce flavoured with our smoky Gran Luchito Chipotle Paste, some guacamole, sour cream and finally some herby rice.
This deep-fried burrito is an awesome way to use up leftover pulled pork.
Nutrition: Per servingkcal 209 fat 17g saturates 4.4g carbs 8.5g sugars 2.6g fibre 1g protein 4.3g salt 0.52g
How to make it
- Begin by preparing the spicy tomato sauce. Heat up a frying pan over a medium heat, add olive oil, butter and fry the onion and garlic gently. Then add the , stir and cook for another 5 minutes (without letting the garlic burn). Add the chopped tomatoes, tomato puree, sugar, and a pinch of salt and pepper. Simmer for 5 to 6 minutes and then blend into a smooth sauce. Set aside.
- Reheat the pulled pork in a small saucepan covered with a lid.
- Warm up the over a hot pan. Once warm, place your wraps over a clean kitchen surface and spread an even amount of cold onto each wrap. Next add an even amount of pulled pork, followed by the mozzarella cheese on top. Wrap them tightly, folding in the sides to make 4 burritos, and hold them in place with a cocktail stick.
- Heat the vegetable oil in a frying pan until very hot (test oil with a piece of tortilla; it should start to bubble quickly). Alternatively, you could brush the burritos with a little oil and bake in a hot oven until crispy.
- Carefully lower wrapped burritos into the oil and shallow fry for a minute or two. Turn over carefully so they can get golden and crispy all over. Once ready, remove them from the oil with a slotted spoon and place them over kitchen paper to absorb any excess oil.
- Serve the crispy chimichangas whilst still hot, topped with the spicy tomato sauce and a dollop of creme fraiche or sour cream. Garnish with shredded cabbage, coriander and fresh jalapeno. Enjoy!
What To Serve With Chimichangas
If you are wondering what to serve with this crispy Pulled Pork Chimichanga recipe, we think a classic Mexican side dish would go really well and make it a meal. Try one of these:
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What's the difference between a chimichanga and a burrito?
A chimichanga is fried until crispy and typically served on a plate with a good dollop sauce on top requiring a knife and fork to eat whereas a burrito is rolled up and can be eaten with your hands.
what type of food is chimichanga?
Chimichanga is a Mexican appetizer or starter. They are basically deep-fried burritos.
How many calories in a chimichanga?
A chimichanga with beef and cheese weighs about 183 grams and contains 443 calories. A chimichanga with beans and lean ground beef is lower in calories and fat than a chimichanga with fatty ground beef and full-fat cheese. If you enjoyed a loaded pulled pork chimichanga with rice, guacamole, and sour cream on the side, it would be a lot more calories! So it just completely depends on the fillings used.
Comments / Questions / Tips
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