Oven Fried Chimichangas
|Salsa fresca||1 Cup (16 tbs)|
|Lean boneless pork butt/Lean pork shoulder trimmed of excess fat and cut into 1 1/2-inch cubes||1 Pound|
|Water||2 Cup (32 tbs)|
|White vinegar||2 Tablespoon|
|Garlic||1 Clove (5 gm), pressed|
|Ground oregano||1⁄4 Teaspoon|
|Ground cumin||1⁄4 Teaspoon|
|Butter/Margarine||3 Tablespoon, melted|
|Shredded jack cheese||6 Ounce (1 1/2 Cup)|
|Sour cream||1 Cup (16 tbs)|
Prepare Salsa Fresca; cover and refrigerate.
Place meat in a 2- to 3-quart pan.
Cover and cook over medium heat to draw out juices (about 10 minutes).
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 (1 to 1 1/4 hours).
Uncover and boil over high heat until all liquid has evaporated.
Reduce heat to low.
Add vinegar, chiles, garlic, oregano, and cumin.
Stir to scrape up browned bits; remove from heat.
Shred meat with 2 forks.
Season to taste with salt.
To assemble each chimichanga, brush both sides of a tortilla with melted butter.
Spoon filling down center of tortilla.
To enclose, lap ends over filling; then fold sides to center to make a packet.
Place chimichangas, seam sides down, in a 9- by 13-inch baking pan.
Bake in a 500° oven until golden (8 to 10 minutes).