Shredded pork chimichanga

Move over burritos, chimichangas have come to town.

  • 1 hr 50 mins cooking
  • Serves 16
  • Print
You may have tried the nachos, enchiladas and burritos but now's the time to branch out with these deep-fried tortilla-wrapped pork delights. A little like the Mexican version of a spring roll. Wrap your flavour-packed shredded pork filling in a flour tortilla then deep-fry to create a lovely golden crispy shell. The ideal addition to your next Mexican feast. Don't forget the guacamole!
Looking for more Mexican dinner ideas?


Shredded pork chimichanga
  • 500 gram diced pork
  • 3 clove garlic, peeled
  • 2 black peppercorns
  • 1 teaspoon ground cumin
  • 3 cup (750ml) water
  • 1/2 cup fresh coriander, coarsely chopped
  • 1 small_piece red onion (80g), chopped finely
  • 2 fresh green jalapeño chillies, seeded, chopped finely
  • 8 x 20cm flour tortillas
  • vegetable oil, for deep-frying


Shredded pork chimichanga
  • 1
    Place pork, garlic, peppercorns, cumin and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 1 hour or until pork is tender. Cool.
  • 2
    Drain liquid from pork; discard peppercorns and liquid. Shred pork and garlic, using two forks. Combine pork mixture with coriander, onion and chilli in large bowl; season.
  • 3
    Heat tortillas according to instructions on packet. Divide pork mixture evenly between tortillas. Roll tortillas up firmly, secure with toothpick at each end of roll.
  • 4
    Heat oil in wok or large frying pan; deep-fry tortilla rolls, in batches, until browned lightly. Drain on absorbent paper. Remove toothpicks.
  • 5
    Cut each chimichanga in half; serve with guacamole.

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