How To Make Chimichangas With Pulled Pork

Ingredients

• 1 medium Yellow Onion (diced)
• 2 tablespoons Vegetable Oil (for sauce sauté)
• 1 tablespoon Unsalted Butter (melted)
• 2 medium Fresh Tomatoes (chopped)
• 1/2 cup Tomato Puree (plain, no added herbs)
• 1 teaspoon Granulated Sugar
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper (freshly ground)
• 1 cup Chipotle Refried Beans (warm)
• 4 large (10‑inch) Flour Tortillas (burrito‑size, room temperature)
• 2 cups Pulled Pork (cooked, shredded)
• 1 cup Mozzarella Cheese (shredded)
• 2 cups Vegetable Oil (for shallow frying, high smoke‑point oil)
• 1 cup Shredded Cabbage (green cabbage, thinly sliced)
• 1/4 cup Crème Fraîche
• 1 small Jalapeño (thinly sliced)
• 2 tablespoons Fresh Cilantro (roughly chopped)
• 6 pieces Toothpicks (for securing wraps)

Instructions

1. Make Spicy Tomato Sauce

   Heat 2 tbsp vegetable oil and the melted butter in a skillet over medium heat. Add the diced onion and sauté until translucent, about 3‑4 minutes. Stir in the chopped tomatoes, tomato puree, sugar, salt and pepper. Simmer gently for 10 minutes, stirring occasionally, until the mixture thickens.

   Time: PT15M

   Temperature: medium heat

2. Blend the Sauce

   Transfer the hot sauce to a blender (or use an immersion blender) and blend until completely smooth. Return the sauce to the skillet and keep warm.

   Time: PT2M

3. Prepare Fillings

   Lay out the flour tortillas on a clean surface. Spread about ¼ cup of warm chipotle refried beans over each tortilla, leaving a small border. Top with ½ cup shredded pulled pork, then sprinkle ¼ cup shredded mozzarella over the meat.

   Time: PT10M

4. Roll and Secure

   Fold the sides of the tortilla in, then roll tightly into a burrito shape. Insert a toothpick through the seam to hold the roll together.

   Time: PT2M

5. Shallow Fry Chimichangas

   Heat 2 cups vegetable oil in the skillet to about 180°C (350°F). Carefully place the chimichangas seam‑side down and fry for 2‑3 minutes per side, or until golden‑brown and crispy all around.

   Time: PT5M

   Temperature: 180°C

6. Drain and Garnish

   Remove the fried chimichangas with tongs and place on paper towels to absorb excess oil. Slice in half, drizzle with the spicy tomato sauce, then top with shredded cabbage, a dollop of crème fraîche, sliced jalapeño and chopped cilantro. Serve immediately while hot.

   Time: PT3M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Yellow Onion: white onion, shallot
• Instead of Vegetable Oil: canola oil, sunflower oil
• Instead of Unsalted Butter: margarine, ghee
• Instead of Fresh Tomatoes: canned diced tomatoes
• Instead of Tomato Puree: crushed tomatoes
• Instead of Granulated Sugar: honey, agave syrup
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Chipotle Refried Beans: regular refried beans, black beans
• Instead of Flour Tortillas: whole‑wheat tortillas, corn tortillas (smaller)
• Instead of Pulled Pork: shredded chicken, ground beef
• Instead of Mozzarella Cheese: cheddar, Monterey Jack
• Instead of Vegetable Oil: peanut oil, canola oil
• Instead of Shredded Cabbage: red cabbage, coleslaw mix
• Instead of Crème Fraîche: sour cream, Greek yogurt
• Instead of Jalapeño: serrano pepper, green chili
• Instead of Fresh Cilantro: parsley
• Instead of Toothpicks: kitchen twine

Equipment Needed

• Large Skillet or Frying Pan
• Blender
• Cutting Board
• Chef's Knife
• Spatula or Wooden Spoon
• Measuring Cups and Spoons
• Paper Towels
• Serving Plate
• Thermometer (optional) (optional)
• Tongs (optional)

Critical Steps — Do Not Skip

• Blend the sauce until completely smooth.
• Roll the tortillas tightly and secure with toothpicks.
• Fry the chimichangas until golden‑brown and crispy at 180°C.

Chef Tips from the Video

• Use a high smoke‑point oil such as peanut or canola for the cleanest, crispest fry.
• For extra flavor, add a pinch of smoked paprika to the sauce.
• Finish with a squeeze of fresh lime juice just before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a hot oven (180°C) to retain crispness.

Freezer: Wrap each chimichanga tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge and fry fresh.

Room temperature: Do not store at room temperature for more than 2 hours due to the fried exterior.

Make-Ahead Tips

• Prepare the spicy tomato sauce a day ahead and refrigerate; reheat gently before serving.
• Cook and shred the pork in advance; it keeps well refrigerated for 3 days.
• Assemble the chimichangas, wrap tightly, and freeze before frying.

Frequently Asked Questions