Chimichanga Meat
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Directions
About 1 lb Pork2 Jalapeno Peppers1/2 Tbsp Olive Oil1/2 c Onion1 clove Garlic3 oz Salsa2 tsp Flour1/2 tsp Salt1/4 tsp Cumin
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.
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.
Nutritional Info 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
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