Baked Pork Chimichangas Recipes

Steps:

• Preheat oven to 425°. In a nonstick skillet, simmer the chicken, salsa, onion, cumin and oregano until ingredients are heated through and most of the liquid has evaporated. , Place 1/2 cup chicken mixture down the center of each tortilla; top with 2 tablespoons cheese. Fold sides and ends over filling and roll up. , Place seam side down in a 13x9-in. baking dish coated with cooking spray. Bake, uncovered, until lightly browned, about 15 minutes., Meanwhile, in a small saucepan, combine the broth, bouillon and pepper. Cook until bouillon is dissolved. In a small bowl, combine flour and half-and-half until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chiles; cook until heated through. Serve with chimichangas.

Steps:

• 1. Chef's Note: The origin of the chimichanga is still up for debate. My favorite is: A chef at a Mexican restaurant in Tucson, accidentally dropped a pastry into a deep fat fryer in 1922. She immediately began to utter a Spanish curse-word beginning "chi..." (chingada), but quickly stopped herself and instead exclaimed chimichanga, a Spanish equivalent of thingamajig...
• 2. Gather your ingredients.
• 3. Chef's Note: As you can see from the ingredients, this dish can be made anyway that you want. Use your imagination, and have a bit of fun.
• 4. Place a flour tortilla on a flat surface.
• 5. Spread 1 tablespoon of refried beans down the center.
• 6. Add 1 tablespoon of rice.
• 7. Add 1 ounce pulled pork, or whatever meat that you are using.
• 8. Chef's Tip: If you are making this meatless, then add more refried beans and rice to the tortilla.
• 9. Fold the bottom half up.
• 10. Tuck in the sides.
• 11. Roll into a tight cylinder.
• 12. Repeat for the other tortilla.
• 13. Heat the peanut oil in a sauté pan, to around 350f (176c).
• 14. Place the tortillas in the sauté pan, seam side down, and then cook for 3 to 4 minutes.
• 15. Then flip and cook an additional 3 to 4 minutes, or until nicely browned.
• 16. Chef's Note: If you are baking these, then place a rack in the middle position, and preheat the oven to 350f (176c). Place the tortillas on a parchment-lined baking sheet, and place in the oven for 15 minutes, turn them over, and cook for an additional15 minutes, or until nicely browned.
• 17. If you are frying the tortillas, then allow them to drain on a paper towel before performing the next step.
• 18. Cut each tortilla in half on an extreme bias.
• 19. Plate on a bed of greens with the cheese, sour cream, and salsa. Enjoy.
• 20. Keep the faith, and keep cooking.

Steps:

• Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
• Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
• Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
• Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.

Steps:

• Heat 1/4 cup of the oil in a large Dutch oven over medium-high heat. Add the pork, coriander, cumin, garlic and salt and pepper, and cook, turning as needed, until the pork is brown, about 15 minutes. Pour in 8 ounces of the beer and the vinegar, scraping up the brown bits from the bottom of the pot. Cover and braise over medium-low heat until the pork is fork tender and the liquid just covers the bottom of the pot, about 45 minutes. Remove the pork, keeping the remaining braising juices in the pot. Let cool and shred. Add the pork back into the pot and set aside.
• Combine the tomatillos, almonds, chipotles, onion, cilantro, the remaining 4 ounces beer and 1 1/2 teaspoons salt in a blender. Puree until smooth.
• Heat the remaining 1/4 cup oil in a large, straight-sided skillet over medium heat and add the tomatillo mixture. Cook, stirring frequently to prevent the bottom from burning, until reduced by half, about 15 minutes. Take care, the sauce will splatter as it cooks. Pour the green sauce into the pork and toss to combine.
• Fill a large, heavy-bottomed pot with about 4 inches of oil, attach a deep fat fry thermometer and heat to 375 degrees F.
• Lay a tortilla out on a work surface. Put 1/4 cup of the cheese across the center of the tortilla. Top with about 3/4 cup of the pork and spread evenly. Roll into burritos by folding the bottom half of the tortilla over the pork and cheese filling, and then folding the 2 sides in. Roll up and secure with 2 toothpicks. Repeat with the remaining tortillas, cheese and pork.
• Fry the burritos in batches, turning as needed, until golden brown, 2 to 3 minutes. Remove the toothpicks and serve the chimichangas with guacamole, pico de gallo and sour cream.

Steps:

• Cut pork butt into 1" cubes. Place cut pork into large dutch oven, cover and cook over medium heat for 10 minutes. Uncover, stir and continue cooking until meat is well browned and juices are almost gone. This will take about 10-15 minutes.
• Then add water to pan, enough to cover meat completely. Turn heat up to high and cook until water boils, then cover and reduce heat to simmer. Cook for 1 hour and 15 minutes.
• While meat is cooking, prepare the flour tortillas. Spread a light amount of butter on both sides of each tortilla, set aside in a pile. When you are done buttering them, cover with the plastic bag they came in, so they will remain pliable.
• Spray a 13" x 9" baking dish with non-stick spray. Set aside.
• When timer is done for the pork, uncover and turn heat up to high. Cook over high heat until all the water is gone from the pan. When that is done, reduce heat to low and add crushed oregano leaves, cumin, salt, pepper, vinegar and diced green chiles. Stir well and then turn heat off.
• Shred the meat using to large forks.
• Set your oven to 500 degrees.
• To assemble each chimichanga: Place 3-4 tablespoons of meat mixture on lower 3rd of tortilla, spoon meat mixture to within a 1/2″ of each side of tortilla. Then take left side and fold over meat, do the same on right side, like the top flap of an envelope. Then roll up towards 12 o'clock while keeping sides overlapping the filling just slightly.
• Depending on the size of your tortillas it may take two turns, set them seam side down on a baking sheet. Once they are all in the pan, spread butter on the tops of the chimichangas.
• Then bake in oven on middle rack at 500 degree for 6-8 minutes.
• Depending on your oven, start checking the chimi's after 6 minutes. You want them golden brown and delicious.
• Remove from oven and serve with freshly made guacamole, sour cream and pico de gallo.
• Cooks Notes: Depending on the size of your flour tortillas and whether you want to make 'Entree' or 'Lunch' size chimichangas, this recipe will make up to 18 chimi's. If you use 3 tablespoons of filling in each you will get 18 smaller, or skinnier, chimichangas.

Steps:

• Cut meat into large chunks (3-4") and place in cooking pot. cover with water. Add all ingredients except for last three items.
• Bring to a boil then cover and cook on medium hear for at least two hours.
• After 2 hours, bring back to full boil with lid removed.
• While evaporating water, remove several pieces for pot and shred using two forks. When only +/- 1/2" of goop is left in the pot, remove from heat and return shredded meat back to the pot and blend with remaining slurry.
• Open a package of tortillas and place in microwave with a wet paper towel placed on top. Microwave on high for 1 minute.
• Place a tortilla on plate and spoon 1-2 Tblspn of meat at bottom of tortilla. Sprinkle with shredded cheese, chopped onion(optional) and roll up burrito style.
• Repeat with remaining tortillas until all the meat is used up.
• In large skillet, heat up 1-1/2" depth of oil to approximately 350 degrees. (If you put too much oil in the skillet or if it gets too hot, the chimis will begin to unravel). Cook until browned on each side (about 3 minutes). Drain on paper toweling.
• Eat'em while they're warm -- freeze the rest.
• Reheat frozen ones in the microwave on high for three minutes or place on rack in a preheated 450 degree oven for 8-10 minutes.
• Serve with chopped tomato, lettuce, cheese, sour cream (stuff you'd put on a taco).