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Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, mike's green chimichangas & green chile sauce. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Deep fry your green chilie bean chimichangas in oil until browned and crispy. Drain on paper towels, remove all toothpicks and serve immediately. Chimichangas with Green Chili Sauce This is perhaps the most famous dish originating in Arizona: the Southwestern equivalent of the egg roll. It is filled with a spicy beef filling, deep-fried so the flour tortilla becomes a crisp pastry, and topped with green chili sauce and garnishes for extra texture and flavor.

Mike's Green Chimichangas & Green Chile Sauce is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Mike's Green Chimichangas & Green Chile Sauce is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook mike's green chimichangas & green chile sauce using 37 ingredients and 27 steps. Here is how you cook it.

The ingredients needed to make Mike's Green Chimichangas & Green Chile Sauce:

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

When that is done, reduce heat to low and add crushed oregano leaves, cumin, salt, pepper, vinegar and diced green chiles. Stir well and then turn heat off. Shred the meat using to large forks. Alternatively, bake the chimichangas for a healthier approach.

Steps 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!

Shred the meat using to large forks. Alternatively, bake the chimichangas for a healthier approach. Coat an oven-safe pan with oil or melted butter, then place the chimichangas in it seam-side down. Fry the chimichanga in an oiled heated frying pan. Get the outside shell to be slightly brown and crispy.

So that is going to wrap it up for this exceptional food mike's green chimichangas & green chile sauce recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!