Chimichangas de Carnitas

Mix up the classic Mexican dish with this shredded pork chimichanga! Carnitas rather than beef give this chimichanga recipe a twist your guests will love. Serve with sour cream, guac, queso, and salsa to bring this fried Mexican burrito to life!

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  • Makes: 8 servings
  • Prep: 15 mins
  • Cook: 3 mins per batch

Chimichangas de Carnitas

Directions

  1. In a medium bowl combine carnitas, pinto beans, onion, cilantro, and adobo sauce; mix well. Place about 1/2 cup of the meat-bean mixture just below center of each tortilla. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling. Roll up and secure with wooden toothpicks.*
  2. In an extra-large skillet heat about 1/2 inch of vegetable oil over medium heat to 365 degrees F. Fry filled tortillas, a few at a time, for 3 to 4 minutes or until golden brown, crispy, and heated through. Drain on paper towels.
  3. To serve, top chimichangas with crema, guacamole, queso fresco, and salsa.

From the Test Kitchen

*

To make tortillas easy to roll without cracking, wrap tortillas in paper towels; microwave on 100 percent power (high) for 1 to 1-1/2 minutes or just until warmed.

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Nutrition Facts (Chimichangas de Carnitas)

  • Per serving:
  • 685 kcal ,
  • 39 g fat
  • (11 g sat. fat ,
  • 5 g polyunsaturated fat ,
  • 14 g monounsaturated fat ),
  • 22 mg chol. ,
  • 1260 mg sodium ,
  • 63 g carb. ,
  • 10 g fiber ,
  • 4 g sugar ,
  • 23 g pro.
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