Pulled pork chimichanga
Influenced by the Northern Mexico cuisine, we proudly present La Chimichanga!; a large flour tortilla with refried beans and a generous serving of pulled pork in ancho pepper semi-sweet adobo, folded, and pan fried. Served with salsa fresca, shredded lettuce salad, and sour cream
Ingredients: Pork shoulder, ancho pepper powder, molasses, onion, garlic, cumin, coriander seeds, salt, pepper, flour tortilla, black beans, canola oil, lettuce, tomato, onion, pickled jalapeño peppers, sour cream
Remove the chimichanga from the container and heat it up in a slightly greased pan on medium heat. Let the tortilla crisp up, as the filling steams inside, remove from heat, cut in half with a serrated knife, and serve with salad, sour cream, and salsa.
Remove the salad and the salsa from the container. Leave the lid on top of the container allowing room for steam to escape and heat it up for 2-3 minutes, depending on the oven.
Place the chimichanga in an oven safe dish. Cover with aluminum foil and place it in a preheated oven at 350º F for 5 minutes, remove the foil and let the tortilla crisp up for 2-3 minutes.