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Pulled Pork Chimichanga

If you liked our burrito recipe then you’re going to love this pulled pork chimichanga recipe. Wrap tender shredded pork and cheese in flour tortillas, deep-fry them and serve them with spicy tomato sauce, guacamole, sour cream and herby rice. This is an awesome way to use up leftover pulled pork.

 

  • Prep time

    30 mins

  • Cook time

    45 mins

  • Total time

    1 hour 15

  • Ideal for

    Dinner

  • Make it

    Mexican

  • Serves

    2

How to make it

  1. Heat oven to 100C. Place pulled pork in ovenproof dish, cover and place in oven to warm.
  2. Heat a frying pan over a medium heat and add olive oil and butter.
  3. Add the chopped red onion and fry for 10 minutes, stirring occasionally.
  4. Once softened, add the garlic and Gran Luchito Chipotle Paste, stir and cook for another 5 minutes (don’t let the garlic burn).
  5. 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.
  6. 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.
  7. Place a lid on pan and bring to boil. Reduce heat and cook until water evaporates (don’t remove lid during cooking).
  8. Warm tortillas in a covered bowl in the microwave to soften.
  9. Once warm, spread an even amount of refried beans onto each tortilla in the middle.
  10. Add an even amount of pulled pork to each tortilla, followed by the finely chopped mozzarella cheese.
  11. Wrap the tortillas up tightly, folding in the sides to make 4 burritos. Hold in place with a cocktail stick.
  12. 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.
  13. Carefully lower wrapped burritos into the oil and cook for a few minutes until crispy. Turn over and get crispy all over.
  14. Place on kitchen roll to soak up excess oil.
  15. 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).
  16. Serve crispy chimichangas on bed of rice, topped with spicy tomato sauce and a dollop of sour cream.
  17. Sprinkle with coriander and black pepper.
  18. If making guacamole, mash ripe avocado in a bowl then add roughly chopped coriander, lime juice, red onion and a little salt and pepper.

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