Pulled Pork Chimichanga

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Do you love burritos? If the answer is yes, then let us introduce you to the chimichanga! What you might be asking is a chimichanga? It is a burrito that has been deep fried and it is delicious!

In our Pulled Pork Chimichanga we layer our smoky Chipotle Refried Beans with tender shredded pork and cheese on Burrito Wraps, wrap and then deep-fry them. They are served with spicy tomato sauce flavoured with our smoky Chipotle Paste, guacamole, sour cream and herby rice. This is an awesome way to use up leftover pulled pork.

This is an indulgent meal in one but a bag of our Lightly Salted Tortilla Chips and Chipotle Salsa would make for a nice addition.

Prep time

30 mins
Cook time

45 mins
Total time

1 hour 15
Ideal for

Dinner
Make it

Mexican
Serves

2

This recipe uses

Chipotle Paste

Chipotle Refried Beans

Burrito Wraps

Find us in the
Mexican Section

Ingredients

Tomato sauce

1 Red onion (roughly chopped)
2 Garlic cloves (roughly chopped)
2tsp Gran Luchito Chipotle Paste
15g Butter
1tbsp Olive oil
1 x 400g Tin of chopped tomatoes
1tbsp Tomato puree
½tsp Sugar
Salt & pepper

Chimichangas

300g Pulled pork (here’s our pulled pork recipe; use leftover if you’ve got it)
100g Chipotle Refried Beans
150g Mozzarella cheese (cheddar would also work well)
4 Burrito Wraps
Vegetable oil (for deep frying)

To Serve

1 Cup rice
2 Cups water
4tbsp Sour cream/creme fraiche
Fresh coriander

Guacamole

1 Large avocado
Half red onion (finely chopped)
Squeeze of lime juice
Fresh coriander
Salt & pepper

How to make it

Heat oven to 100C. Place pulled pork in ovenproof dish, cover and place in oven to warm.
Heat a frying pan over a medium heat and add olive oil and butter.
Add the chopped red onion and fry for 10 minutes, stirring occasionally.
Once softened, add the garlic and Gran Luchito Chipotle Paste, stir and cook for another 5 minutes (don’t let the garlic burn).
Add the chopped tomatoes, tomato puree, a pinch of salt and pepper and sugar. Cook for another 15 minutes or until it has thickened a bit, then blitz in a food processor to a smooth sauce.
If eating with rice, start cooking it now. Place 1 cup on rice in a saucepan with 2 cups of water. Add a cinnamon stick and any other spices you like (star anise works well!) along with a sprinkle of salt.
Place a lid on pan and bring to boil. Reduce heat and cook until water evaporates (don’t remove lid during cooking).
Warm Burrito Wraps in a covered bowl in the microwave to soften.
Once warm, spread an even amount of Refried Beans onto each wrap in the middle.
Add an even amount of pulled pork to each wrap, followed by the finely chopped mozzarella cheese.
Wrap them up tightly, folding in the sides to make 4 burritos. Hold in place with a cocktail stick.
Heat oil in deep fryer or large saucepan until very hot (test oil with a piece of tortilla; it should start to bubble). 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 cook for a few minutes until crispy. Turn over and get crispy all over.
Place on kitchen roll to soak up excess oil.
Check rice. When cooked, remove lid, leave to cool a little, remove whole spices and stir through roughly chopped coriander (hold a little back for garnish).
Serve the crispy chimichangas on a bed of rice, topped with spicy tomato sauce and a dollop of sour cream.
Sprinkle with coriander and black pepper.
If making guacamole, mash ripe avocado in a bowl then add roughly chopped coriander, lime juice, red onion and a little salt and pepper.