Index A-Z

Oven-baked Tortillas
Chimichangas al hornos



  • 600 g bladebone of pork
  • 2 tbsp clarified butter
  • 2 tbsp white wine vinegar
  • 1 garlic clove
  • 1 fresh poblono chili pepper
  • ½ tsp dried oregano
  • ½ tsp ground cumin
  • salt
  • vegetable oil for frying
  • 8 cooked wheat tortillas
  • Mexican salsa
  • 150 g crème fraîche
  • 50 g freshly grated queso anejo, or Parmesan
  1. Chop the pork into very small dice. Heat the clarified butter in a frying pan and fry the meat, in batches, over high heat for about 5 minutes, until it is crisp and brown.
  2. Add the vinegar. Peel and crush the garlic and add to the meat. Wash and deseed the chili pepper. Add to the meat and season with oregano, cumin and salt. Cover and simmer over low heat for about 10 minutes.
  3. Heat the oil in a frying pan and turn the tortillas, one at a time. In the hot oil to soften them. Preheat the oven to 200°C (400°F or Mark 6).
  4. Spread Mexican salsa over each tortilla and top with meat filling, then fold the tortillas in half.
  5. Mix the crème fraîche and cheese in a bowl. Arrange the folded tortillas in a greased baking dish and pour the cheese sauce over the top.
  6. Bake in the centre of the oven for 15 minutes. Serve straight from the baking dish.

You can use different sauces, such as green tomato sauce or devil sauce, if preferred.

Preparation time:
1 hour (plus 45 minutes for the tortillas and 20 minutes for the salsa)


Makes 8 Tortillas
1,700 kJ/400 calories per portion

Recipe from:

Cookery Around the World - Mexico.

Home Page
| Breakfast | Starters | Soups | Fish | Vegetables | Casseroles |
| Beef | Chicken | Lamb | Pork | Venison | Rice, Pasta & Potatoes |
| Eggs and Dairy Products | Herbs and Spices | Diabetic |
| Desserts | Drinks | Cookies | Cakes | Miscellaneous |
| Index A-Z | Site Map | Links |

© 1999 - 2008. Design: Helga Nordhoff