Pork Chimichanga

Roasted Pork Chimichanga


  • 1/2 pound 68°C Sous Vide Pork
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup onion confit
  • 1 can Hatch Peppers
  • 1 teaspoon ground cumin
  • 1 teaspoon Ancho chili powder
  • 1 teaspoon paprika
  • 1/4 teaspoon Hickory powder
  • Flour tortillas


  1. Preheat oil in a deep fryer.
  2. Shred the meat into bite-size pieces.
  3. In a mixing bowl, combine the pork, onions, chilies, cheese and spices.
  4. Season with salt and pepper. Mix thoroughly.
  5. Fill each flour tortilla with 1/4 cup of the filling.
  6. Fold the sides in and roll the tortilla up. Secure each tortilla with 2 toothpicks.
  7. Fry a couple of the chimichangas at a time until golden brown, about 3 to 4 minutes.
  8. Remove and drain on paper towels.
  9. Season with salt.

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