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OVEN FRIED SHREDDED PORK CHIMICHAGAS




Source of Recipe


BBR


Recipe Introduction


Posted by: candykisses_Oklahoma***********Serves: makes 30
Source: LaDonna
Effort: average
Comments: I had a lot of fun making up this recipe. I like making the meat mixture up the day before and letting it chill in the fridge. Then the next day I put them together. I freeze them. I put them on a cookie sheet that has been sprayed with non-stick cooking spray. Lay the chimichagas on the cookie sheet, then spray the top with butter flavored cooking spray. I cover first layer with wax paper and keep going. I cover top layer with wax paper and freeze for about 3 hours. Then I put in a ziplock bag. I can then just take out what we’ll eat and let thaw and then bake. So nice for those nights when you don’t feel like cooking. We also like that fact that they are not fried. I use a very very lean pork roast, trying to keep the fat content down.
This was published in Taste of Home Magazines Dec./Jan 04 issue page 47. They did some tweaking as usual, Below my recipe is their version.
Published in the 2005 Taste of Home Annual Cookbook


List of Ingredients




1 lb. pinto beans
3 lb. boneless pork roast (very lean)
enough water to cover beans
1/3 cup chili powder
3 (4 oz. cans) diced green chilies
1 onion, chopped
1 can (14 1/2 oz.) chicken broth
3 pkgs. (10 ct.) flour tortilla shells, burrito size
4 c. 2% grated mild cheddar cheese
picanta sauce (we like the medium)
butter flavored cooking spray


Recipe



Soak beans overnight. Drain and rinse beans good. In a dutch oven add all but chicken broth. Put in oven, cover & bake 4 hours.
Then add chicken broth & bake uncovered for 30 min.
Take meat out & shred. I put some of the broth aside as you don’t want this runny. Then take beans & mush in pan. I use a potato masher.
Put meat back with beans & using potato masher, mash beans and meat together. If to thick add a little broth.
Spoon about 1/3 c. of pork mixture off-center on tortillas. Then put about 1-2 teaspoon. of picante sauce. Top with a sprinkle of cheese. Fold edge nearest filling up & over to cover. Fold in both sides & roll up.
Spray outside of tortillas with butter flavored pan.
Bake at 350 for 25 - 30 min. or until golden brown (if frozen, thaw before baking)

If you like things really spicy, instead of using green chilies, use a whole jar of jalepeno’s peppers that has been chopped finely.