PULLED PORK CHIMICHANGAS

Steps:

• 1. Chef's Note: The origin of the chimichanga is still up for debate. My favorite is: A chef at a Mexican restaurant in Tucson, accidentally dropped a pastry into a deep fat fryer in 1922. She immediately began to utter a Spanish curse-word beginning "chi..." (chingada), but quickly stopped herself and instead exclaimed chimichanga, a Spanish equivalent of thingamajig...
• 2. Gather your ingredients.
• 3. Chef's Note: As you can see from the ingredients, this dish can be made anyway that you want. Use your imagination, and have a bit of fun.
• 4. Place a flour tortilla on a flat surface.
• 5. Spread 1 tablespoon of refried beans down the center.
• 6. Add 1 tablespoon of rice.
• 7. Add 1 ounce pulled pork, or whatever meat that you are using.
• 8. Chef's Tip: If you are making this meatless, then add more refried beans and rice to the tortilla.
• 9. Fold the bottom half up.
• 10. Tuck in the sides.
• 11. Roll into a tight cylinder.
• 12. Repeat for the other tortilla.
• 13. Heat the peanut oil in a sauté pan, to around 350f (176c).
• 14. Place the tortillas in the sauté pan, seam side down, and then cook for 3 to 4 minutes.
• 15. Then flip and cook an additional 3 to 4 minutes, or until nicely browned.
• 16. Chef's Note: If you are baking these, then place a rack in the middle position, and preheat the oven to 350f (176c). Place the tortillas on a parchment-lined baking sheet, and place in the oven for 15 minutes, turn them over, and cook for an additional15 minutes, or until nicely browned.
• 17. If you are frying the tortillas, then allow them to drain on a paper towel before performing the next step.
• 18. Cut each tortilla in half on an extreme bias.
• 19. Plate on a bed of greens with the cheese, sour cream, and salsa. Enjoy.
• 20. Keep the faith, and keep cooking.