I've made this twice now...first with the loin roast and second with a butt. I think the butt was better! I also made this in the crockpot and started with soaking the beans overnight, eliminating the whole first step of the recipe as written here. I then stuck the meat and beans in the crock with the chillies, onions, & chili powder. Put it on low all day, took out the meat and shredded it. Followed the rest of the directions as written, except I let it cool and took off the fat that accumulated on top. ***Also be sure to add the cheese when you're wrapping your chimichangas!! The directions don't mention this step, so if you're not paying attention to the ingredients it's easy to forget and it seems to add a lot to them. I also have used two different salsas and they were both good. ***making this for the umteenth time again today... my kids can't get enough of them, one happy accident that we had was adding just the smallest bit of cinnamon to the egg wash--it happened the first time when I was making some pies and had used an egg wash for the pie and decided to use it for the chimis, too, not realizing that there had been some cinnamon transfer--the cinnamon adds just a touch of depth that really seems to accent the rest of the chimis nicely since it's just a faint taste using it's savory properties.
Was this review helpful?
5 users found this review helpful
I've made this twice now...first with the loin roast and second with a butt. I think the butt...