The CARNITAS CHIMICHANGA from @Vida Verde in NYC’s Midtown! 🌯 We’re addicted to these!

Ingredients

• 4 large (8‑inch) Flour Tortilla (soft, pliable for rolling)
• 1 pound Pork Carnitas (shredded, cooked and seasoned)
• 2 cups Mexican Rice (cooked, seasoned with tomato and cilantro)
• 1 cup Black Beans (cooked, drained, rinsed)
• 0.5 cup Pickled Red Onions (thinly sliced, quick‑pickled in vinegar)
• 0.25 cup Jalapeños (thinly sliced, seeds removed for less heat)
• 2 tablespoons Hot Sauce (your favorite Mexican‑style hot sauce)
• 1 medium Sweet Plantain (peeled, sliced into 1/4‑inch rounds and fried)
• 1 cup Shredded Mexican Cheese Blend (cheddar, Monterey Jack, or a pre‑shredded blend)
• 0.5 cup Sour Cream (for serving)
• 0.5 cup Salsa Verde (tomatillo‑based, store‑bought or homemade)
• 2 cups Vegetable Oil (for deep‑frying, high smoke point oil)
• 4 pieces Wooden Skewers (to hold chimichanga together while frying)

Instructions

1. Prepare Fillings

   Cook Mexican rice according to package directions, heat black beans, shred the pork carnitas, slice jalapeños, and quick‑pickle thin red onion slices in equal parts vinegar and water with a pinch of salt for 10 minutes.

   Time: PT30M

2. Fry Sweet Plantains

   Heat 1 cup of vegetable oil in a small skillet over medium heat (350°F). Fry plantain rounds 2‑3 minutes per side until golden, then transfer to paper towels to drain.

   Time: PT5M

   Temperature: 350°F

3. Warm Tortillas

   Place each flour tortilla on a hot dry skillet for 10‑15 seconds per side, or microwave covered with a damp paper towel for 20 seconds, until soft and pliable.

   Time: PT5M

4. Assemble Chimichangas

   Lay a warmed tortilla flat. Sprinkle 2 tbsp shredded cheese, then add ½ cup Mexican rice, ¼ cup black beans, 2 tbsp pickled onions, 1 tbsp jalapeños, a drizzle of hot sauce, a few fried plantain slices, ¼ cup pork carnitas, and finish with another 2 tbsp cheese. Roll tightly, tuck the ends, and secure with a wooden skewer.

   Time: PT10M

5. Deep‑Fry Chimichangas

   In the large skillet or deep fryer, heat remaining oil to 350°F. Gently lower each assembled chimichanga using tongs; fry 2‑3 minutes per side until deep golden brown and cheese is melted.

   Time: PT10M

   Temperature: 350°F

6. Finish and Serve

   Remove chimichangas with tongs, place on paper towels to drain, slice each in half lengthwise, and serve immediately with a dollop of sour cream and a side of salsa verde.

   Time: PT5M

Nutrition Facts

Calories

650

Protein

30g

Carbohydrates

70g

Fat

30g

Fiber

8g