Chimichangas de Carnitas con Salsa Verde (Crispy Pork Chimichangas)
Golden, crackly deep fried burritos filled with shredded carnitas, beans and cheese, served with tangy tomatillo salsa.
Made with Salsa verde (cooked tomatillo salsa) and Flour tortillas and Carnitas (slow cooked pork). Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelMedium
- Costabout £3.58 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix your ready made carnitas (see the base recipe) with the mashed beans and half the cheese. Warm the mixture in a pan for 4 minutes until steaming hot all the way through.
4 min - 2
Warm your homemade flour tortillas (see the base recipe) in a dry pan for 15 seconds a side so they fold without splitting.
- 3
Spoon about 90 g of filling onto the lower third of each tortilla. Fold in the sides, then roll tightly and secure with a cocktail stick if needed.
- 4
Heat the oil in a deep frying pan to 175C. Fry 2 chimichangas at a time, seam side down first, for 2 to 3 minutes a side until deep golden and crisp.
2 min 30 s - 5
Drain on kitchen paper. Keep warm in a low oven while you cook the rest.
- 6
Serve with the remaining cheese melted over the top, your salsa verde warmed, soured cream and spring onions.
Tips
- Keep the oil at 175C. Too cool and they go greasy, too hot and the outside burns before the cheese melts.
- Wrap tightly and seam side down. This seals the chimichanga without any egg wash.
- To bake instead, brush with oil and bake in a hot oven for 20 minutes, turning once.
- Always keep a lid or a splatter guard to hand when frying and never leave hot oil unattended.
Storing and freezing
Best eaten fresh. Cooled chimichangas keep in the fridge for up to 2 days and can be re-crisped in a hot oven for 15 minutes until steaming hot all the way through.
Questions
Can I bake chimichangas instead of frying?
Yes. Brush them all over with oil and bake on a tray in a hot oven for about 20 minutes, turning halfway. They will be crisp but less blistered than fried ones.
What is the difference between a burrito and a chimichanga?
A chimichanga is a burrito that has been fried or baked until crisp. Fried burritos are popular in Sonora and the American Southwest.
Can I use a different meat?
Yes. Shredded chicken or beef both work well, and a mix of beans and cheese is a good vegetarian version.
More made with salsa verde (cooked tomatillo salsa)
Pollo en Salsa Verde (Chicken in Green Tomatillo Sauce)
DFEFNFTamales de Rajas en Salsa Verde con Queso (Poblano Strip and Cheese Tamales)
GFEFNFChicharrón en Salsa Verde (Crackling in Green Salsa)
GFEFNFCamarones en Salsa Verde (Prawns in Green Salsa)
GFDFEFSee every dish made with salsa verde (cooked tomatillo salsa)
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.