Really? Chimichangas…from scratch? Yes….I can soooo do this…and so can you! This recipe is made from pork, but using roast or chicken meat is amazing too.
If you have been following me on my blog, you already know that I am a California transplant, that now lives in the great state of Georgia. Unfortunately the Mexican population here is pitifully low…and because of that, so is the Cal/Mexican cuisine that I have so fallen in love with.
We LOVE eating Mexican food…and we LOVE making it…especially now that we know how.
This is one of the first Mexican dishes that my momma taught me how to make. I’ve ordered it in restaurants before…but seriously, now nothing ever compares to homemade.
I am so happy to share her recipe with you because it is really over the top good.
The pork is fall off the bone tender, and when topped with fresh pico, cilantro, sour cream and avocado…it is really so difficult to eat just one…so we usually don’t.
Making this is a little time consuming…not really difficult…more messy than anything else…but when you can freeze half of what you make for another meal later…it is sooo worth the effort.
Boneless Pork Loin, 3 Pounds cut into one inch cubes
Italian Plum Tomatoes, 2
Garlic Cloves, 2 minced
Chopped Mild Green Chilies, 2 small cans
Refried Beans, 1 can
Onion, 1, diced
Beef Stock, 1 Cup
Carrots, 1/2 Cup diced
Celery, 1/2 diced
Green Bell Pepper, 1/2 Cup diced
Oil for frying
Grated Monterey Jack and Cheddar Cheese
Diced Tomato or Salsa
Brown the pork and add the beef stock, vegetables and refried beans. Cook down for one and a half to two hours, then fill flour tortillas, and fry.
Cut the pork loin into 1″ cubes. You can also use thick pork chops and cut them into cubes.
In a large skillet, brown the Pork in a small amount of oil.
Add the vegetables, beef stock and refried beans, and allow to cook down for one and a half, to two hours.
Not only is your house going to smell like Heaven, but you are going to serve one outstanding meal.
This is what the mixture will look like after it has cooked down. It will be incredibly tender and good.
Soften the Flour Tortillas by placing in a hot skillet with just a couple of drops of oil. I use my fingers to spin the tortillas around for a few seconds on each side then stack them a few at a time for filling. If they get to hot, you can use tongs.
To fill, place a large spoonful of the pork mixture in the center of the flour tortilla an press it down a bit to form kind of a rectangle. Fold the sides of the tortilla toward the center then fold the tortilla away from you like you would a burrito.
The filled flour tortillas are ready to go in the peanut oil to fry. Place in a hot skillet seam side down first and fry each side until browned.
I use peanut oil because it does not burn easily but, if you prefer another oil, that’s fine.
Golden brown, and ready to come out of the skillet.
Drain on paper towels, to absorb any unwanted grease, and you’re ready to eat.
I like to make up a large batch if I have time, and put half in the freezer for dinner next month. Then when I take them out of the freezer all I have to do is heat them up in the oven for 25 minutes at 350 degrees, and dinner is done.
Look how beautiful this dish is! Beautiful and delicious to eat!!
Top with your choice of:
Or as we do it…add everything above.
This is perfect and filling served alone, or with spanish rice and beans. I have also served this over an avocado salad. Once you taste how good it is to make these yourself, chances are you will probably never want to order one out again…that happens to me a lot.
April 15, 2016 and our daughter Shanena requested chimichangas for her birthday dinner…so this is an update to a perfect meal.
The table is set!
The tortillas are filled but I’m waiting until everyone gets here to fry them. It will only take a few minutes
and it is just soooo good when it’s fresh.
Used every bit of the pork mixture and the flour tortillas, but there is plenty for dinner and enough to freeze.
This was topped with grated cheese, corn salsa. and cilantro.
We had this three days later…topped with guacamole, cheddar cheese, sour cream and radishes. Sooooooooo good!
A wonderful celebration for Shanena’s birthday…I’m so glad she wanted chimichangas!! Wonderful people and great food!