Step-by-Step Guide to Make Speedy Mike's Green Chimichangas & Green Chile Sauce

Hey everyone, it's John, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, Steps to Make Quick Mike's Green Chimichangas & Green Chile Sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Mike's Green Chimichangas & Green Chile Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mike's Green Chimichangas & Green Chile Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mike's Green Chimichangas & Green Chile Sauce is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mike's Green Chimichangas & Green Chile Sauce estimated approx 1 hour.

To get started with this particular recipe, we must prepare a few components. You can have Mike's Green Chimichangas & Green Chile Sauce using 37 ingredients and 27 steps. Here is how you can achieve that.

Lay these 2+ lb crispy pork Chimichangas upon beds of shreadded cabbage and top with guacamole, lettuce, tomatoes, cheeses, black olives, onions, fresh Cilantro, sour cream, chives, cheeses and your very own homemade, authentic Mexican Green Chili Sauce!

Ingredients and spices that need to be Make ready to make Mike's Green Chimichangas & Green Chile Sauce:

1. ● For The Pork & Green Chili Sauce
2. 4 lb Pork Shoulder [fat trimmed]
3. 1 cup Fresh Cilantro
4. 5 tbsp Fresh Garlic [chopped]
5. 1 can (12 oz) Tomatillos [drained]
6. 4 Extra Large Jalapeños [chopped - seeded removed]
7. 2 can (4 oz) Green Chili's
8. 2 large White Onion [large chop]
9. 1 cup Beef - Chicken Broth Or Water
10. 1 cup Mexican Beer
11. 1 1/2 tbsp Ground Cumin
12. 1 tbsp Chili Pepper
13. 1/2 tsp Mexican Oregeno
14. 1 tsp Black Pepper
15. 1 1/2 tsp Sea Salt
16. 1 tbsp Granulated Sugar
17. 1/4 tsp X 2 Baking Soda [if needed to tame tomatillo acidity]
18. 3 tbsp Or Less - Corn Starch
19. ● For The Tortilla, Bean & Cheese Filling
20. 2 can (8 oz) Refried Beans
21. 2 can (4 oz) Green Chili's [chopped]
22. 1/2 tsp Ground Cumin
23. 2 tsp Onion Powder
24. 1 large Bag Mexican 3 Cheese
25. 1 Fresh Chopped Onion And Tomato [to mix in beans-optional]
26. 1 liter High Heat Cooking Oil
27. 6 large Extra Large Flour Tortillas
28. ● For The Garnishments
29. 1 tub Mexican Sour Cream Or Regular
30. 1 packages Queso Fresco
31. 1 cup Chopped Chives
32. 1 large Tomato [chopped]
33. 1 large White Onion [chopped]
34. 1 small Head Lettuce [shreadded]
35. 1 small Head Cabbage [shreadded]
36. 1 can Black Olives [sliced]
37. 18 Wooden Toothpicks

Steps to make to make Mike's Green Chimichangas & Green Chile Sauce

1. If looking to decrease the manual labor time on this recipe, try my 1 Minute Green Chili Enchilada Sauce. It'll work well in a pinch.
2. You can slightly brown or sear your roast in a cast iron skillet with oil prior to placing it in your crock pot but it's not necessary.
3. Place pork in a slow cooker and add everything in the pork and green chili sauce section [excluding] the corn starch and baking soda. Let slow cook for 7 + hours.
4. Chop all vegetables for garnishments and place in fridge to chill.
5. When pork is soft enough to be pulled apart by fingers or forks, take out and shread. Set aside and keep warm at room temperature.
6. Pour all pork fluid and cooked vegetables in a blender and blend in high until fully liquefied. Rinse blender and put away.
7. Pull out your bag of Mexican 3 Cheese Blend and allow it to come to room temperature for later use.
8. Pour green chili blended mixture into a sauce pan and heat on stove top.
9. At boiling point, taste for acidity levels. If there is a bitterness from the Tomatillos, add 1/4 tsp baking soda and stir. Your mixture will foam momentarily but don't worry. Taste again. If still too acidic, add one more 1/4 tsp baking soda. Also taste test for a flavors you desire but have faded. Much of the spices can wear down with such a long cook time so ask yourself if you'd like more garlic, onion powder, pepper, salt, Cilantro or Cumin. Make this recipe your own. :0)
10. To thicken this green chili sauce, bring to a boil. Measure 2 tbs Corn Starch with 1 tbs water and mix very well [in a tiny bowl] and slowly add it to your boiling sauce. As it boils it will thicken. Add another tablespoon with water and mix in your tiny bowl again if still too thin. Since this sauce will go over your Chimichangas, you'll want it thick enough so it doesn't destroy or sog the crisp of your tortilla.
11. Mix about 10 tbs of this sauce into your shreadded pork and mix well. You don't want your pork too wet tho. It'll break through your tortilla before you can fry it.
12. Make your bean mixture with your salsa, cumin, onion powder and chili's and microwave for 2 minutes. Stir well and set to the side.
13. To make your Chimichangas, heat 6 tortillas for 10 seconds in the microwave. Place pork in the center of the tortilla, the pile the beans on top then stack the cheese. In that order. Smash all 3 down slightly to compress or firm ingredients.
14. Fold over both sides of the tortilla and pin with a toothpick.
15. Take end and fold tips right to left and inwards, like a gift and pin with a toothpick.
16. Do the same for the other open end.
17. Make 6 of these Chimichangas the same way and size.
18. Fill frying pan half way up with oil and turn on.
19. Once hot, add a Chimichanga to the heated oil and fry 1 1/2 minutes on each side. These require such a short fry time since all ingredients are precooked or are at room temperature. If you can't fry your Chimichanga for a minute and a half on each side without burning, your heat is too high. You'll only want to flip these over once if at all possible. Do not burn and drain on several paper towels once crispy and golden brown.
20. Fry one by one and be careful when flipping these Chimichangas while in the hot oil. They are heavy and oil will splash out if not very careful! Repeat for all 6 Chimichangas.
21. To plate: REMOVE ALL 18 TOOTHPICKS! Place shreadded cabbage at the base of the plate for the fried Chimichanga to sit upon. Otherwise the sauce that settles on the plate bottom will make your Chimichanga too soggy too soon.
22. Using the cabbage bed is an old trick used by restaurants to cool the Chimichangas and ensure your leftovers are just as crispy as they were at platter service.
23. Top with all garnishments, additional shreadded cheese and green sauce and serve immediately.
24. This recipe should create 6 Chimichangas weighing about 2 + pounds a piece.
25. You can also create mini Chimichangas with 6" Tortillas. Just follow the same recipe.
26. There really isn't a need to serve a side dish with these since you already have your bread, [tortillas] meat, beans [protiens] and vegetables. But if you're looking for another starch, try Mexican - Spanish Rice. Or try a dessert such as Tres Leches Cake. [Mexican 3 Milk Cake]
27. Enjoy!

While this is in no way the end all be guide to cooking easy and quick lunches it's good food for thought. The expectation is that this will get your creative juices flowing so that you are able to prepare excellent lunches for your family without the need to complete too terribly much heavy cooking in the practice.

So that is going to wrap this up for this exceptional food Easiest Way to Prepare Any-night-of-the-week Mike's Green Chimichangas & Green Chile Sauce. Thank you very much for reading. I'm sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!