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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 153.1
  • Total Fat: 7.0 g
  • Cholesterol: 53.1 mg
  • Sodium: 249.1 mg
  • Total Carbs: 2.5 g
  • Dietary Fiber: 0.5 g
  • Protein: 18.9 g

View full nutritional breakdown of Chimichanga Meat calories by ingredient
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Chimichanga Meat

Submitted by: TEMPESTE

Introduction

A yummy Mexican pork dish that you can make into burritos. Spiciness is easily adjusted by adjusting the amount and type of jalapenos and salsa. It's traditionally made with a green salsa, but I used red since it's what I had on hand. A yummy Mexican pork dish that you can make into burritos. Spiciness is easily adjusted by adjusting the amount and type of jalapenos and salsa. It's traditionally made with a green salsa, but I used red since it's what I had on hand.
Number of Servings: 8

Ingredients

    About 1 lb Pork
    2 Jalapeno Peppers
    1/2 Tbsp Olive Oil
    1/2 c Onion
    1 clove Garlic
    3 oz Salsa
    2 tsp Flour
    1/2 tsp Salt
    1/4 tsp Cumin

Directions

Cook pork in a slow cooker for 8 hours. I used pork ribs; nearly any basic pork cut will do. If you're using fresh Jalapeno peppers, dice and place into slow cooker and cook with pork.

Debone pork and set aside to cool.

Dice onion and garlic. Cook in olive oil in large skillet. Meanwhile, combine salsa, flour, salt, and cumin with deboned pork. Once onion is translucent, combine all ingredients in skillet. Cook for about ten more minutes to combine flavors.

Serve on tortillas. Each serving is about 73 grams (makes a pretty thick burrito on an 8" tortilla - I actually use closer to 55 g / tortilla).

Number of Servings: 8

Recipe submitted by SparkPeople user TEMPESTE.






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