I can’t just cook, I usually have to modify…. adjust…. add…. subtract. In other words, the first time through a recipe I normally get creative…. unless it’s for baked goods. It’s a thing with me. I can’t explain it…. and I long ago gave up trying to stop myself from doing this. Oh sure, I’ve come up with some real disasters, but did that stop me? Nah. Fortunately…. the pork chimichangas weren’t a disaster. So let’s get cooking…. Oh, and the elipses? They’re Mr. Shatner’s fault!
I used left over pork from this recipe (which I modified…. see note above) for Caribbean Roast Pork, added in some “additions” from a recipe in an older cookbook (365 Easy Mexican Recipes by Marge Poore), plus an idea from a 34 yr. old recipe for chimichangas that I clipped from a newspaper (and has been my standby chimichanga recipe all these years) … and this is what I came up with for supper.
Caribbean Pork roast with modifications:
- 2 tsp olive oil (from original recipe)
- 1 Tb black pepper (from original recipe)
- 1 tsp nutmeg (from original recipe)
- 1 tsp cinnamon (from original recipe)
- 1 tsp garlic powder (more or less to suit your taste)
- 1 tsp onion powder (more or less to suit your taste)
- dash paprika (it’s pretty and tasty)
Brush mixture over 2 1/2 – 3 lb pork roast, and follow roasting instructions in original recipe.
After enjoying a delicious Caribbean style pork roast meal, set aside the left overs; or slice up the roast and create a huge batch of chimichangas. You’ll have to adjust the amounts of everything on your own…. I don’t cook for crowds.
Pork Chimichangas – Caribbean style (I made 5)
Heat oven to 325-degrees. Line baking tray, or baking dish, with parchment paper. Set aside.
- Left over pork, cut into bit sized pieces or shredded (I used approx 1/2 lb. cooked pork)
- 2 healthy dashes Worcestershire sauce
- dash or 2 of chili powder
- dash or 2 of onion powder
- dash or 2 of garlic powder
- 8 oz. pineapple or mango salsa
- 1/2 can refried beans
- grated cheddar cheese
- flour tortillas
- diced tomatoes
- sour cream
Add a few drops of olive oil to a skillet, toss in pork, heat for a minute or two on low, add in Worcestershire sauce, salsa, chili powder, onion powder, garlic powder. Stir and heat, add in refried beans. Keep stirring and heating until hot.
Fill tortillas: small amount of cheese, meat mixture, and then fold up tortilla “envelope style” – bottom up, left side over, right side over, secure with wooden toothpick and place on baking sheet. Bake in oven for approx 25-30 minutes, until lightly brown. Don’t over bake or they’ll be dry and over-crisp.
Serve with sour cream, guacamole and diced tomatoes and a side of refried rice. Don’t…. serve the…. ellipses.