The last time I made pork spareribs, they didn’t come out very tender. I was disappointed, but I didn’t want all that meat to go to waste. My solution? Cook it again, this time with moisture and additional spices, and turn it into chimichanga meat. This second-time-around meal was very delicious and even my husband, who doesn’t always like very spicy foods, enjoyed this meal.
Chimichangas are a wonderful dish to serve at a Cinco de Mayo celebration. Try them with this creamy guacamole recipe, Spanish rice, and a green salad. Oh – and margaritas, of course!
Feel free to use any leftover meat you have to make this dish. Pork or beef roast works particularly well.
Pork Chimichangas
Leftover, shredded pork or beef, about 3 cups
1 small Russet potato
1 T. olive oil
½ small white onion, minced
2 cloves garlic, peeled and minced
1 t. dried oregano
1 t. ground cumin
1 chile in adobo sauce, finely minced + 1 T. adobo sauce
1 t. apple cider vinegar
½ cup water
Four burrito size flour tortillas
Oil for frying
Velveeta cheese and milk (for sauce)
Clean the potato and prick it with a fork. Microwave until done. When cool enough to handle, peel the potato and finely chop it.
In a large saucepan heated to medium heat, add the olive oil. Toss in the onion and garlic. Cook for about one minute, until the vegetables start to soften. Add remaining ingredients and turn heat to low. Simmer for up to an hour, stirring occasionally and adding water, if necessary.
Place the tortillas in the microwave and heat on high for 1 minute. Divide the meat mixture among the four tortillas; roll up tightly into burritos.
Heat enough vegetable oil in a heavy saucepan to cover the bottom and come up the sides of the pan about one-half to one inch. Heat to medium high then carefully add the burritos. Cook, turning, just until the burritos brown nicely on each side.
Prepare cheese sauce as directed on the Velveeta box.
To serve, place the chimichangas on a bed of shredded lettuce and top with cheese sauce. Serves four.
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