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Slow Cooker Tex-Mex Chimichangas
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Slow-cooked pork is the key to this simple yet delicious recipe for Tex-Mex style chimichangas. Pork, salsa, and cheese-filled flour tortillas are deep-fried and served with flavorful toppings.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3 pounds pork roast, fat trimmed
1/4 cup lemon juice
2 cups water
salt and pepper, to taste
3 cups salsa
3 cups shredded Mexican cheese or Monterey Jack
12 large flour tortillas
directions
Place the pork roast, lemon juice, water, salt, and pepper in the crock pot. Cover the crock pot and cook on low for 4 hours or until tender.
Remove the pork from the crock pot and set on a cutting board until cool enough to handle. When cool, shred the meat and place in a bowl. Combine the shredded meat with 2 cups of the salsa and 2 cups of the shredded cheese.
Heat the tortillas as directed on the package. Place 1/3 cup of the shredded pork on the bottom half of each tortilla. Fold the bottom half up then fold the sides in. Roll the tortilla up or fold it. Place the chimichangas seam-side down on a work surface.
Heat an inch of oil in a heavy skillet over medium-high heat. Add the chimichangas, seam-side down, to the oil and cook until browned. Turn over and cook until browned. Remove the chimichangas to paper toweling to drain. Immediately sprinkle the remaining cheese over the hot chimichangas.
Serve the chimichangas with the remaining salsa, sour cream, or other toppings as desired.
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.recipe tips
Use leftover pork roast for a quicker alternative; just shred and mix with salsa and cheese.
Try different types of cheese like queso blanco or cheddar for different flavors.
Make sure to season the pork well with salt and pepper as the long crock pot cooking time tends to mute flavors.
When frying, use a deep skillet to give the chimichangas enough space to cook. A deep-fryer can also be used.
common recipe questions
What cut of pork is best for this recipe?
A pork shoulder or pork butt is ideal for slow cooking because it becomes tender and flavorful as it cooks.
Can I use chicken or beef instead of pork?
You can use shredded chicken or beef in place of pork, keeping in mind that cooking times may differ. Chicken will usually cook faster, while beef may require similar or longer cooking times.
What if I don't have a crock pot?
If you don't have a crock pot, you can use a heavy pot on the stovetop or in the oven on low heat, although you should monitor it closely to prevent burning and make sure it doesn't cook off all the water.
How can I make the chimichangas spicier?
You can add diced jalapenos or a spicy salsa to the pork mixture. Using pepper jack cheese can also add an extra kick.
What type of salsa should I use?
You can use any salsa you prefer, whether mild, medium, or spicy.
Can I prepare the filling ahead of time?
You can prepare the shredded pork filling a day in advance and store it in the refrigerator until you are ready to assemble the chimichangas.
What's the best way to warm tortillas for folding?
You can warm tortillas in a dry skillet over low heat, or wrap them in a damp paper towel and microwave them for about 30 seconds to make them pliable.
How long can leftovers be stored?
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
Can chimichangas be frozen?
Yes, chimichangas can be frozen before frying or after frying. If freezing before frying, place them in a single layer on a baking sheet until firm, then transfer to freezer-safe bags. Cook from frozen, adding a few extra minutes to the cook time
How do I reheat chimichangas?
Reheat in an oven or air fryer preheated to 350 degrees F for about 15-20 minutes until hot and crisp.
What can I use if I don't have flour tortillas?
Corn tortillas can be used, but they are generally more fragile. You may need to handle them with care.
tools needed
Crock Pot: For slow-cooking the pork roast.
Measuring Cups and Spoons: For measuring ingredients like lemon juice, water, and salsa.
Cutting Board: Provides a stable surface for shredding the cooked pork after it has cooled.
Forks or Shredding Forks: For shredding the pork roast into bite-sized pieces once it has been removed from the crock pot.
Large Bowl: For combining the shredded pork with salsa and cheese before filling the tortillas.
Heavy Skillet or Deep Fryer: Used for frying the chimichangas until they achieve a crispy golden-brown exterior. A heavy skillet is suitable for this purpose if a deep fryer is not available.
Ladle or Slotted Spoon: For carefully adding the filled chimichangas to the hot oil and for flipping them during cooking.
Paper Towels: For draining excess oil from the fried chimichangas after they are removed from the hot skillet.
what goes with it?
Sour Cream: A classic Tex-Mex staple, it brings a cool creaminess that contrasts perfectly with the savory chimichangas.
Guacamole: This creamy avocado concoction offers a rich, buttery flavor that complements the spiced pork and adds freshness.
Pico de Gallo: This fresh salsa made of diced tomatoes, onions, and cilantro adds a zesty crunch that lifts the heaviness of the chimichangas.
Refried Beans: A hearty side that adds great depth to your meal; the creamy texture works like a flavor bridge between the chimichangas and other sides.
Mexican Rice: A fluffy, mildly seasoned rice can balance the richness of the chimichangas.
Chipotle Mayo: This smoky, spicy dip can be drizzled over the chimichangas or served on the side.
Jalapeno Peppers: Fresh or pickled, jalapenos can add a fiery kick, perfect for those who like a little heat.
Corn Salsa: A sweet and tangy corn salsa can balance the savory aspects of the chimichangas while adding a pop of color to your plate.
Shredded Lettuce: A simple bed of shredded lettuce under the chimichangas offers a refreshing crunch and a hint of bitterness that pairs well with the meaty tex-mex flavors.
Avocado Crema: This rich, smooth sauce blends avocado with sour cream and lime, enhancing the chimichangas with a tangy, fresh flavor.
Cotija Cheese: This crumbled Mexican cheese adds a salty and nutty flavor, enhancing the overall savoriness of the chimichangas.
beverage pairings
Wine Pairings
Chardonnay: Look for a buttery or oaky Chardonnay to match the richness of the chimichangas. A wine with hints of vanilla and tropical fruits can really complement the savory pork and gooey cheese.
Tempranillo: This Spanish red has an earthy quality with fruitiness that pairs nicely with the spices in Tex-Mex cuisine. Seek out one with cherry and leather notes.
Sauvignon Blanc: A zesty Sauvignon Blanc can offer a bright, citrusy contrast that cuts through the richness of the fried tortillas and cheese. Aim for one with grassy, herbal elements.
Other Alcohol Pairings
Margarita: A classic choice! A lime margarita with a salty rim can enhance the flavors of the chimichangas and kick things up a notch. Just make sure it's nicely balanced, not too sweet.
Pale Ale: A hoppy pale ale packs a bit of a punch and has bright citrus notes that play nicely with the salsa and pork.
Mezcal: If you're feeling adventurous, mezcal adds a smokey flair that can really elevate the chimichanga experience. Look for one with bright citrus and subtle herbal notes to match the bold flavors of the dish.
Non-Alcoholic Pairings
Lemonade: A fresh, tangy lemonade can be the perfect complement, cutting through the richness of the chimichangas while bringing a delightful zing that matches the flavors.
Hibiscus Iced Tea: This vibrant brew has floral and fruity notes that can pair wonderfully with the spicy flavors of the chimichangas.
Pineapple Juice: The tropical sweetness of pineapple juice can create a fun contrast with the savory flavors.
nutrition data
Nutritional data has not been calculated yet.
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