Sweet and Spicy Pork Chimichangas
- 🥩 2 lbs pork shoulder, cut into chunks
- 🧅 1 medium onion, chopped
- 🧄 3 cloves garlic, minced
- 🌶️ 2 jalapeño peppers, seeded and chopped
- 🍯 1/4 cup honey
- 🍅 1 can (14.5 oz) diced tomatoes
- 🧂 1 tsp ground cumin
- 🧂 1 tsp chili powder
- 🧂 1/2 tsp salt
- 🧂 1/2 tsp black pepper
- 🌯 8 large flour tortillas
- 🧀 2 cups shredded Monterey Jack cheese
- 🛢️ Vegetable oil, for frying
- 🌿 Fresh cilantro, for garnish
- 🍋 Lime wedges
Indulge in a delightful fusion of flavors with our Sweet & Spicy Pork Chimichanga. This Tex-Mex treat features tender, flavorful pork wrapped in a crispy tortilla and topped with rich Mexican crema and zesty pickled onions. Perfect for a cozy dinner or a festive gathering, this recipe is sure to please any crowd.
Ingredients:
🐖 2 lb. pork meat (small diced)
🌶️ 16-20 morita peppers
🧅 1 onion
🧂 Salt
⚫ Black pepper
🧄 2 tsp garlic powder
🧅 2 tsp onion powder
🌶️ 2 tsp paprika
💨 2 tsp liquid smoke
🥄 2 tbsp cooking oil
🍯 ¼ cup honey
🧀 2 cups shredded cheese (Sargento 4 cheese Mexican recommended)
🌮 8 (8-inch) flour tortillas
🥄 Oil for frying
🥛 Mexican crema
🧅 Pickled red onions
🌿 Cilantro
Instructions:
Prepare the Sauce:
- Place morita peppers and quartered onion in a pot. Cover with water and cook on high for 15 minutes. Allow it to cool down.
Season the Meat:
- In a bowl, season the diced pork with salt and black pepper. Add garlic powder, onion powder, paprika, and liquid smoke. Mix thoroughly.
Cook the Meat:
- Heat cooking oil in a pot over medium heat. Add the seasoned pork and cook until it’s seared to a golden-brown color and the liquid has evaporated.
Make the Sauce:
- Blend the cooked morita peppers and onion with some of the cooking liquid. Add this blended mixture back into the pot with the pork. Stir in the honey.
- Adjust the consistency by adding more of the cooking liquid if too thick, or let it reduce if too runny. Simmer for at least 5 minutes, stirring to prevent burning. Remove from heat and let it cool.
Assemble the Chimichangas:
- Once the pork mixture is warm, mix in the shredded cheese.
- Place about ¼ cup of the meat mixture at one end of a flour tortilla. Roll halfway, fold the sides in, and continue rolling to secure.
Fry the Chimichangas:
- In a frying pan, heat oil over low to medium heat. Check the oil’s readiness by dipping a toothpick; it should bubble slightly.
- Place chimichangas in oil with the folded edge down first. Fry until golden brown on all sides.
Serve:
- Drizzle chimichangas with Mexican crema and garnish with pickled red onions and cilantro.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8 chimichangas
Cooking Tips:
- Be cautious when frying to ensure chimichangas don’t burst. Use just enough oil to submerge halfway.
- Adjust the spice level by increasing or decreasing the number of morita peppers used.
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Sweet and Spicy Pork Chimichangas
