Ingredients with Measurements:
- 1 pound pork shoulder, shredded
- 1/2 cup BBQ sauce
- 1/4 cup diced onion
- 1/4 cup diced green bell pepper
- 1/4 cup diced red bell pepper
- 1/4 cup diced jalapeno pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 large flour tortillas
- 1 cup shredded cheddar cheese
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Tongs
Step-by-step instructions:
1. In a large bowl, mix together the shredded pork, BBQ sauce, onion, bell peppers, jalapeno pepper, garlic powder, chili powder, cumin, salt, and black pepper.
2. Heat a large skillet over medium-high heat. Add the pork mixture and cook for 5-7 minutes, stirring occasionally, until the vegetables are tender and the pork is heated through.
3. Preheat the deep fryer or pot of oil to 375°F.
4. Place a large spoonful of the pork mixture in the center of each tortilla. Top with a sprinkle of shredded cheddar cheese.
5. Fold the sides of the tortilla in towards the center, then roll up tightly to form a burrito shape.
6. Use tongs to carefully place each chimichanga in the hot oil. Fry for 2-3 minutes on each side, until golden brown and crispy.
7. Remove the chimichangas from the oil and place on a paper towel-lined plate to drain excess oil.
8. Serve hot with additional BBQ sauce for dipping.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Preheat oil to 375°F
Serving size:
- Makes 6 chimichangas
Nutritional information:
- Calories: 487
- Fat: 25g
- Carbohydrates: 38g
- Protein: 26g
Substitutions for ingredients:
- Pork shoulder can be substituted with chicken or beef
- Cheddar cheese can be substituted with any other type of cheese
Variations:
- Add diced tomatoes or corn to the pork mixture for added flavor and texture
- Use a different type of BBQ sauce for a different flavor profile
Tips and tricks:
- Make sure to roll the chimichangas tightly to prevent the filling from falling out during frying
- Use tongs to carefully place and remove the chimichangas from the hot oil to prevent burns
Storage instructions:
- Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- To reheat, place the chimichangas on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
- Serve the chimichangas on a platter with a side of BBQ sauce for dipping
Garnishes:
- Garnish with chopped fresh cilantro or green onions for added flavor and color
Pairings:
- Serve with a side of Mexican rice and beans for a complete meal
Suggested side dishes:
- Mexican rice and beans
Troubleshooting advice:
- If the chimichangas are not crispy enough, increase the frying time by 1-2 minutes
Food safety advice:
- Make sure to cook the pork to an internal temperature of 145°F to ensure it is safe to eat
Food history:
- Chimichangas are a popular Mexican-American dish that originated in Arizona in the early 20th century
Flavor profiles:
- The BBQ sauce adds a sweet and tangy flavor to the savory pork filling
Serving suggestions:
- Serve hot with a side of Mexican rice and beans for a complete meal
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Region: Mexican