Ingredients

• 1/2 pound 68°C Sous Vide Pork
• 1 cup mozzarella cheese, shredded
• 1/2 cup onion confit
• 1 can Hatch Peppers
• 1 teaspoon ground cumin
• 1 teaspoon Ancho chili powder
• 1 teaspoon paprika
• 1/4 teaspoon Hickory powder
• Flour tortillas

Procedure

1. Preheat oil in a deep fryer.
2. Shred the meat into bite-size pieces.
3. In a mixing bowl, combine the pork, onions, chilies, cheese and spices.
4. Season with salt and pepper. Mix thoroughly.
5. Fill each flour tortilla with 1/4 cup of the filling.
6. Fold the sides in and roll the tortilla up. Secure each tortilla with 2 toothpicks.
7. Fry a couple of the chimichangas at a time until golden brown, about 3 to 4 minutes.
8. Remove and drain on paper towels.
9. Season with salt.