Pork Carnitas Chimichanga

Name: Pork Carnitas Chimichanga
Cuisine: Mexico
Ingredients: 1 lb slow-cooked carnitas Pork shoulder; 1 medium diced Onion; 2 cloves minced Garlic; 1 tsp Cumin; 1 tsp Chili powder; 1 cup cooked Pinto beans; 1 cup Shredded cheese (queso fresco); 8 Flour tortillas (10-inch); for frying Vegetable oil; for serving Pico de gallo, crema

A recipe from Mexico.

🇲🇽 MexicoporkcarnitasfriedglutenFreeOptiondairyFreeOptionnutFreesoyFree

Nutrition (per serving)

800Calories

40 gProtein

6 gSugar

1300 mgSalt

Ingredients

1 lb slow-cooked carnitas Pork shoulder
1 medium diced Onion
2 cloves minced Garlic
1 tsp Cumin
1 tsp Chili powder
1 cup cooked Pinto beans
1 cup Shredded cheese (queso fresco)
8 Flour tortillas (10-inch)
for frying Vegetable oil
for serving Pico de gallo, crema

Method

Slow-cook pork shoulder with orange, bay leaves, cumin 4-6 hrs until tender. Shred and crisp in skillet with fat.
Sauté onion, garlic in skillet 5 min. Add shredded carnitas, chili powder, salt; cook 5 min.
Mix in pinto beans, heat through. Stir in ½ cup cheese.
Warm tortillas. Fill with ½ cup mixture, top cheese. Roll securely with toothpicks.
Fry in 350°F oil 4-6 min total, turning for even crispness. Drain.
Serve with pico de gallo, crema.