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Pulled pork chimichanga

Influenced by the Northern Mexico cuisine, we proudly present La Chimichanga!; a large flour tort...

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

Calories: 695

Reheating Instructions

Best Results: 

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. 

Microwave:

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.

Conventional 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.