You both asked for this recipe and I finally was able to put it into my computer so here it is. I "tweaked" it but the original recipe is from Sunset's Mexican Cookbook (1989)
OVEN-FRIED CHIMICHANGAS
Serves 4
1 lb lean boneless pork butt or shoulder, trimmed and cut into 1” cubes
2 c water
2 Tbsp white vinegar
4 oz canned diced green chiles (or more)
1 large clove garlic, minced
1 tsp dried Mexican oregano
1 tsp dried ground cumin
salt to taste
4 large flour tortillas
3 tbsp butter or margarine, melted
1-1/2 c shredded cheese (Jack, cheddar, whatever your choice is)
1 c sour cream (optional)
Salsa Fresca and a green chile sauce
Place meat in a 2-3 qt pan. Cover and cook over medium heat to draw out juices (about 10 min). Uncover and cook over high heat, stirring often, until liquid has evaporated and meat is well browned. Add water to pan, stirring to scrape up browned bits. Bring to a boil over high heat; reduce heat, cover and simmer until meat is very tender when pierced (about an hour). Uncover and boil over high heat until all liquid has evaporated. Reduce heat to low. Add vinegar, chiles, garlic, oregano and cumin. Stir to scraped up browned bits. Remove from heat. Shred meat with 2 forks and correct seasonings (I usually add more oregano and green chiles). Add salt if it needs it. At this point you can cover and refrigerate for up to three days. Reheat before using.
To assemble each chimichanga, brush both sides of a tortilla with melted butter. Place some cheese down center. Spoon filling down center and enclose, lapping ends over filling then folding sides to make a packet. Place chimichangas seam sides down in a baking pan or jelly roll pan. Bake at 500 degrees for 8-10 minutes or until golden brown. When plating I sprinkle cheese over the top after saucing with both green and red salsas (salsas next to each other not on top of each other). Use sour cream if you like.
OVEN-FRIED CHIMICHANGAS
Serves 4
1 lb lean boneless pork butt or shoulder, trimmed and cut into 1” cubes
2 c water
2 Tbsp white vinegar
4 oz canned diced green chiles (or more)
1 large clove garlic, minced
1 tsp dried Mexican oregano
1 tsp dried ground cumin
salt to taste
4 large flour tortillas
3 tbsp butter or margarine, melted
1-1/2 c shredded cheese (Jack, cheddar, whatever your choice is)
1 c sour cream (optional)
Salsa Fresca and a green chile sauce
Place meat in a 2-3 qt pan. Cover and cook over medium heat to draw out juices (about 10 min). Uncover and cook over high heat, stirring often, until liquid has evaporated and meat is well browned. Add water to pan, stirring to scrape up browned bits. Bring to a boil over high heat; reduce heat, cover and simmer until meat is very tender when pierced (about an hour). Uncover and boil over high heat until all liquid has evaporated. Reduce heat to low. Add vinegar, chiles, garlic, oregano and cumin. Stir to scraped up browned bits. Remove from heat. Shred meat with 2 forks and correct seasonings (I usually add more oregano and green chiles). Add salt if it needs it. At this point you can cover and refrigerate for up to three days. Reheat before using.
To assemble each chimichanga, brush both sides of a tortilla with melted butter. Place some cheese down center. Spoon filling down center and enclose, lapping ends over filling then folding sides to make a packet. Place chimichangas seam sides down in a baking pan or jelly roll pan. Bake at 500 degrees for 8-10 minutes or until golden brown. When plating I sprinkle cheese over the top after saucing with both green and red salsas (salsas next to each other not on top of each other). Use sour cream if you like.