Sweet and Spicy Pork Chimichangas

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:

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

7. 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