The Carnitas Chimichanga from @Vida Verde in NYC’s Midtown! We’re addicted to these
The CARNITAS CHIMICHANGA from @Vida Verde in NYC’s Midtown! 🌯 We’re addicted to these! is a medium Mexican recipe that serves 4. 650 calories per serving. Recipe by Devour Power TV on YouTube.
Prep: 45 min | Cook: 10 min | Total: 1 hr 10 min
Cost: $22.09 total, $5.52 per serving
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
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
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
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
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
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
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
Dietary info: Contains pork, Contains dairy, Contains gluten
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Flour Tortilla: Corn tortilla (will be less pliable)
- Instead of Pork Carnitas: Shredded chicken, Pulled pork
- Instead of Mexican Rice: Spanish rice, plain white rice
- Instead of Black Beans: Pinto beans, refried beans
- Instead of Pickled Red Onions: Pickled jalapeños, fresh red onion (no pickling)
- Instead of Jalapeños: Serrano peppers, green chilies
- Instead of Hot Sauce: Chipotle sauce, sriracha
- Instead of Sweet Plantain: Ripe banana slices, sweet potato rounds
- Instead of Shredded Mexican Cheese Blend: Mozzarella, Queso fresco
- Instead of Sour Cream: Greek yogurt, crema
- Instead of Salsa Verde: Pico de gallo, red salsa
- Instead of Vegetable Oil: Canola oil, peanut oil
- Instead of Wooden Skewers: Toothpicks (shorter)
Equipment Needed
- Large Skillet or Deep Fryer
- Tongs
- Cutting Board
- Chef Knife
- Mixing Bowl
- Spatula or Spoon
- Paper Towels
- Thermometer (optional)
- Serving Plate
Critical Steps — Do Not Skip
- Warm the tortillas just enough to be pliable but not soggy.
- Secure the roll with a wooden skewer to keep the filling inside during frying.
- Maintain oil at 350°F to achieve a crisp exterior without absorbing excess oil.
Chef Tips from the Video
- Use a blend of cheddar and Monterey Jack for optimal melt and flavor.
- Add a pinch of smoked paprika to the rice for extra depth.
- For extra crunch, lightly dust the assembled chimichanga with a thin layer of cornmeal before frying.
Troubleshooting
Tortilla tears while rolling.
Warm the tortilla a few seconds longer or cover with a damp towel before rolling.
Fried chimichanga is soggy.
Make sure oil is at 350°F; if temperature drops, increase heat or fry fewer pieces at a time.
Cheese does not melt.
Reduce frying time slightly and ensure the interior filling is hot before sealing; you can also pre‑warm the cheese in the microwave for 10 seconds.
Storage
Refrigerator: Store assembled, unfried chimichangas wrapped in plastic wrap for up to 2 days.
Freezer: Freeze unfried chimichangas on a tray, then transfer to a zip‑top bag for up to 2 months.
Room temperature: Do not store at room temperature; risk of bacterial growth.
Make-Ahead Tips
- Cook rice, beans, and carnitas a day ahead and refrigerate.
- Assemble chimichangas, wrap tightly, and freeze; fry directly from frozen.
- Pickled onions keep well for up to a week in the fridge.
Frequently Asked Questions
What is the cultural significance and history of Carnitas Chimichanga in Mexican-American cuisine?
The chimichanga originated in the American Southwest as a deep‑fried version of the Mexican burrito, blending Mexican flavors with Tex‑Mex indulgence. Adding carnitas reflects the traditional Mexican love of slow‑cooked pork, while the fried plantains add a Caribbean twist popular in New York’s diverse food scene.
What are the traditional regional variations of chimichanga in Mexican and Tex‑Mex cooking?
In northern Mexico, chimichangas are rarely fried; they are more common in Arizona and California where they are deep‑fried and often filled with beef, chicken, or pork. Some regions add cheese and beans, while others keep the filling simple with just meat and salsa.
How is a classic chimichanga traditionally served in Mexican‑American restaurants?
Traditionally it is served hot, sliced in half, and accompanied by sour cream, guacamole, salsa (often salsa verde), and sometimes a side of Mexican rice and refried beans. The toppings add cool contrast to the crispy, fried exterior.
During which celebrations or occasions is a carnitas chimichanga commonly enjoyed in New York City’s Mexican food scene?
Carnitas chimichangas are popular at casual gatherings, street‑food festivals, and late‑night brunches in NYC. They’re also a favorite for game‑day menus and weekend family meals because they’re hearty and easy to share.
What authentic ingredients define a true Mexican‑style chimichanga versus a generic fried burrito?
Key authentic ingredients include a flour tortilla, shredded Mexican cheese blend, a protein such as pork carnitas, Mexican‑style rice, black beans, and a bright salsa verde. The use of pickled onions and fried sweet plantains adds regional flair but is not mandatory.
What other Mexican dishes pair well with Carnitas Chimichanga from VA Verde?
Serve it alongside a fresh cucumber‑lime salad, elote (Mexican street corn), or a side of guacamole and chips. A light sopa de tortilla or a citrusy agua fresca balances the richness of the fried chimichanga.
What are the most common mistakes to avoid when making Carnitas Chimichanga at home?
Common errors include overfilling the tortilla, which causes the roll to split; frying at too low a temperature, resulting in greasy chimichangas; and not securing the roll with a skewer, leading to fillings spilling out during frying.
Why does this recipe fry the chimichanga at 350°F instead of a higher temperature?
350°F is the sweet spot that crisps the tortilla quickly while allowing the interior cheese and fillings to melt without burning the outer crust. Higher temperatures can char the tortilla before the cheese fully melts.
Can I make the Carnitas Chimichanga ahead of time and how should I store it before serving?
Yes. Assemble the chimichangas, wrap each tightly in plastic wrap, and freeze. When ready, fry directly from frozen, adding an extra minute per side. Refrigerated assembled chimichangas can be stored for up to 2 days before frying.
What does the YouTube channel Devour Power TV specialize in?
The YouTube channel Devour Power TV specializes in high‑energy, street‑food‑style cooking tutorials that showcase bold, indulgent dishes from around the world, often with step‑by‑step visual guides for home cooks.
How does the YouTube channel Devour Power TV's approach to Mexican cooking differ from other Mexican cooking channels?
Devour Power TV focuses on over‑the‑top, restaurant‑inspired versions of Mexican favorites—like deep‑fried chimichangas with creative toppings—while emphasizing visual flair and quick, repeatable techniques, whereas many other channels stick to traditional, home‑style preparations.
Last updated: August 31, 2026
