Mike's Green Chimichangas & Green Chile Sauce

Source : If Looking To Decrease The Manual Labor Time On This Recipe Try My 1 Minute Green Chili Enchilada Sauce It Ll Work Well In A Pinch You Can Slightly Br...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : March 7, 2022

Step:

  1. If looking to decrease the manual labor time on this recipe, try my 1 Minute Green Chili Enchilada Sauce. It'll work well in a pinch.

  2. You can slightly brown or sear your roast in a cast iron skillet with oil prior to placing it in your crock pot but it's not necessary.

  3. Place pork in a slow cooker and add everything in the pork and green chili sauce section [excluding] the corn starch and baking soda. Let slow cook for 7 + hours.

    Mike's Green Chimichangas & Green Chile Sauce recipe step 3 photo
  4. Chop all vegetables for garnishments and place in fridge to chill.

    Mike's Green Chimichangas & Green Chile Sauce recipe step 4 photo
  5. When pork is soft enough to be pulled apart by fingers or forks, take out and shread. Set aside and keep warm at room temperature.

    Mike's Green Chimichangas & Green Chile Sauce recipe step 5 photo
  6. Pour all pork fluid and cooked vegetables in a blender and blend in high until fully liquefied. Rinse blender and put away.

  7. Pull out your bag of Mexican 3 Cheese Blend and allow it to come to room temperature for later use.

    Mike's Green Chimichangas & Green Chile Sauce recipe step 7 photo
  8. Pour green chili blended mixture into a sauce pan and heat on stove top.

  9. At boiling point, taste for acidity levels. If there is a bitterness from the Tomatillos, add 1/4 tsp baking soda and stir. Your mixture will foam momentarily but don't worry. Taste again. If still too acidic, add one more 1/4 tsp baking soda. Also taste test for a flavors you desire but have faded. Much of the spices can wear down with such a long cook time so ask yourself if you'd like more garlic, onion powder, pepper, salt, Cilantro or Cumin. Make this recipe your own. :0)

    Mike's Green Chimichangas & Green Chile Sauce recipe step 9 photo
  10. To thicken this green chili sauce, bring to a boil. Measure 2 tbs Corn Starch with 1 tbs water and mix very well [in a tiny bowl] and slowly add it to your boiling sauce. As it boils it will thicken. Add another tablespoon with water and mix in your tiny bowl again if still too thin. Since this sauce will go over your Chimichangas, you'll want it thick enough so it doesn't destroy or sog the crisp of your tortilla.

    Mike's Green Chimichangas & Green Chile Sauce recipe step 10 photo
  11. Mix about 10 tbs of this sauce into your shreadded pork and mix well. You don't want your pork too wet tho. It'll break through your tortilla before you can fry it.

  12. Make your bean mixture with your salsa, cumin, onion powder and chili's and microwave for 2 minutes. Stir well and set to the side.

    Mike's Green Chimichangas & Green Chile Sauce recipe step 12 photo
  13. To make your Chimichangas, heat 6 tortillas for 10 seconds in the microwave. Place pork in the center of the tortilla, the pile the beans on top then stack the cheese. In that order. Smash all 3 down slightly to compress or firm ingredients.

  14. Fold over both sides of the tortilla and pin with a toothpick.

    Mike's Green Chimichangas & Green Chile Sauce recipe step 14 photo
  15. Take end and fold tips right to left and inwards, like a gift and pin with a toothpick.

    Mike's Green Chimichangas & Green Chile Sauce recipe step 15 photo
  16. Do the same for the other open end.

    Mike's Green Chimichangas & Green Chile Sauce recipe step 16 photo
  17. Make 6 of these Chimichangas the same way and size.

  18. Fill frying pan half way up with oil and turn on.

    Mike's Green Chimichangas & Green Chile Sauce recipe step 18 photo
  19. Once hot, add a Chimichanga to the heated oil and fry 1 1/2 minutes on each side. These require such a short fry time since all ingredients are precooked or are at room temperature. If you can't fry your Chimichanga for a minute and a half on each side without burning, your heat is too high. You'll only want to flip these over once if at all possible. Do not burn and drain on several paper towels once crispy and golden brown.

  20. Fry one by one and be careful when flipping these Chimichangas while in the hot oil. They are heavy and oil will splash out if not very careful! Repeat for all 6 Chimichangas.

    Mike's Green Chimichangas & Green Chile Sauce recipe step 20 photo
  21. To plate: REMOVE ALL 18 TOOTHPICKS! Place shreadded cabbage at the base of the plate for the fried Chimichanga to sit upon. Otherwise the sauce that settles on the plate bottom will make your Chimichanga too soggy too soon.

    Mike's Green Chimichangas & Green Chile Sauce recipe step 21 photo
  22. Using the cabbage bed is an old trick used by restaurants to cool the Chimichangas and ensure your leftovers are just as crispy as they were at platter service.

    Mike's Green Chimichangas & Green Chile Sauce recipe step 22 photo
  23. Top with all garnishments, additional shreadded cheese and green sauce and serve immediately.

  24. This recipe should create 6 Chimichangas weighing about 2 + pounds a piece.

  25. You can also create mini Chimichangas with 6" Tortillas. Just follow the same recipe.

    Mike's Green Chimichangas & Green Chile Sauce recipe step 25 photo
  26. There really isn't a need to serve a side dish with these since you already have your bread, [tortillas] meat, beans [protiens] and vegetables. But if you're looking for another starch, try Mexican - Spanish Rice. Or try a dessert such as Tres Leches Cake. [Mexican 3 Milk Cake]

  27. Enjoy!


Ingredients

  1. ● For The Pork & Green Chili Sauce
  2. 4 lb Pork Shoulder [fat trimmed]
  3. 1 cup Fresh Cilantro
  4. 5 tbsp Fresh Garlic [chopped]
  5. 1 can (12 oz) Tomatillos [drained]
  6. 4 Extra Large Jalapeños [chopped - seeded removed]
  7. 2 can (4 oz) Green Chili's
  8. 2 large White Onion [large chop]
  9. 1 cup Beef - Chicken Broth Or Water
  10. 1 cup Mexican Beer
  11. 1 1/2 tbsp Ground Cumin
  12. 1 tbsp Chili Pepper
  13. 1/2 tsp Mexican Oregeno
  14. 1 tsp Black Pepper
  15. 1 1/2 tsp Sea Salt
  16. 1 tbsp Granulated Sugar
  17. 1/4 tsp X 2 Baking Soda [if needed to tame tomatillo acidity]
  18. 3 tbsp Or Less - Corn Starch
  19. ● For The Tortilla, Bean & Cheese Filling
  20. 2 can (8 oz) Refried Beans
  21. 2 can (4 oz) Green Chili's [chopped]
  22. 1/2 tsp Ground Cumin
  23. 2 tsp Onion Powder
  24. 1 large Bag Mexican 3 Cheese
  25. 1 Fresh Chopped Onion And Tomato [to mix in beans-optional]
  26. 1 liter High Heat Cooking Oil
  27. 6 large Extra Large Flour Tortillas
  28. ● For The Garnishments
  29. 1 tub Mexican Sour Cream Or Regular
  30. 1 packages Queso Fresco
  31. 1 cup Chopped Chives
  32. 1 large Tomato [chopped]
  33. 1 large White Onion [chopped]
  34. 1 small Head Lettuce [shreadded]
  35. 1 small Head Cabbage [shreadded]
  36. 1 can Black Olives [sliced]
  37. 18 Wooden Toothpicks

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