Pork Chimichangas (oven-fried)
List of Ingredients
1 tablespoon canola oil
1 1/2 pounds pork tenderloin (about 2 tenderloins), cut into 1-inch chunks
3 cups hot beef broth
2 tablespoons distilled white vinegar
1/3 cup finely chopped "moderate" chili peppers (such as Pasilla) or
1/4 cup canned chili peppers (or substitute cup chopped bell pepper)
2 garlic cloves, minced
1 teaspoon dried oregano, crumbled
1/2 teaspoon ground cumin
1/4 cup chopped green onion
10-12 flour home-style tortillas
1 tablespoon canola margarine, melted, or canola oil
1 1/4 cups canned vegetarian or fat-free refried beans
Serving suggestion: Serve with salsa and light or fat-free sour cream
(optional)
1. In a large nonstick saucepan or frying pan, coat bottom with a
tablespoons of canola oil and brown pork pieces on all sides over
medium heat (about 8 minutes). Add hot broth, scraping the bottom of
pan to loosen browned bits. Bring to a boil, then reduce heat to low.
Cover and simmer until meat is tender (about 30-40 minutes).
2. Preheat oven to 450 degrees. Uncover the pan, raise heat to high
and boil until more than half of the water has evaporated (8 to 10
minutes). Add the vinegar, chilies, garlic, oregano, cumin and green
onion. Stir well and continue cooking until almost all of the water
has evaporated (3 to 5 minutes more). Let the pork cool completely.
Shred the pork with your fingers.
3. Heat each tortilla in a nonstick frying pan, then flip over to
heat other side and brush the top lightly with melted canola
margarine or canola oil. Quickly flip greased side of tortilla into a
9-by-13-inch baking pan (greased side down).
4. Spread 2 tablespoons of beans in the middle of tortilla. Add about
1/4-cup of pork mixture. Fold in sides, overlapping them, then fold
over the ends to rest atop the seam. Place seam-side down on baking
sheet. Repeat with remaining nine tortillas.
5. Bake in oven until nicely browned (about 12-15 minutes).
Serves 5 (2 chimichangas each)
Contra Costa Times Online Archive
Per serving (if 5 servings): 530 calories, 40 g protein, 54.5 g
carbohydrate, 17 g fat, 2 g saturated fat, 79 mg cholesterol, 4.5 g
fiber, 864 mg sodium. Calories from fat: 29 percent.
Posted by Jamie Rahm on [email protected]Recipe
Serving suggestion: Serve with salsa and light or fat-free sour cream
(optional)
1. In a large nonstick saucepan or frying pan, coat bottom with a
tablespoons of canola oil and brown pork pieces on all sides over
medium heat (about 8 minutes). Add hot broth, scraping the bottom of
pan to loosen browned bits. Bring to a boil, then reduce heat to low.
Cover and simmer until meat is tender (about 30-40 minutes).
2. Preheat oven to 450 degrees. Uncover the pan, raise heat to high
and boil until more than half of the water has evaporated (8 to 10
minutes). Add the vinegar, chilies, garlic, oregano, cumin and green
onion. Stir well and continue cooking until almost all of the water
has evaporated (3 to 5 minutes more). Let the pork cool completely.
Shred the pork with your fingers.
3. Heat each tortilla in a nonstick frying pan, then flip over to
heat other side and brush the top lightly with melted canola
margarine or canola oil. Quickly flip greased side of tortilla into a
9-by-13-inch baking pan (greased side down).
4. Spread 2 tablespoons of beans in the middle of tortilla. Add about
1/4-cup of pork mixture. Fold in sides, overlapping them, then fold
over the ends to rest atop the seam. Place seam-side down on baking
sheet. Repeat with remaining nine tortillas.
5. Bake in oven until nicely browned (about 12-15 minutes).
Serves 5 (2 chimichangas each)
Contra Costa Times Online Archive
Per serving (if 5 servings): 530 calories, 40 g protein, 54.5 g
carbohydrate, 17 g fat, 2 g saturated fat, 79 mg cholesterol, 4.5 g
fiber, 864 mg sodium. Calories from fat: 29 percent.
Posted by Jamie Rahm on [email protected]
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