Pork chimichangas

Ingredients

• 2 cups roast pork shoulder meat, coarsely shredded

• 1 red onion, finely sliced

• 4 cloves garlic, crushed

• 2 tsp ground cumin

• 2 tsp dried oregano

• 1 tsp ground coriander

• 2 tsp sherry vinegar

• 1 red capsicum, thinly sliced

• 2 cups baby spinach leaves

• 1 cup cheddar cheese, coarsely grated

• ½ cup blanched almonds, toasted, chopped

• 1 cup coriander leaves, roughly chopped

• Sea-salt flakes and freshly ground black pepper, to season

• 8 jumbo tortillas

• Vegetable oil, to shallow-fry

• Guacamole, to serve

• Tomato salsa, to serve

• Sour cream, to serve

Put pork, onion, garlic, spices and vinegar in a large bowl, mixing to combine. Set aside for 5 minutes. Add capsicum, spinach, cheddar, almonds and coriander. Season.
Lay tortillas on a clean surface. Divide filling among them. Fold in the side, then roll up to enclose.
Pour enough oil into large, deep saucepan until 2cm deep. Heat to 160°C on a cook’s thermometer. Cook tortillas in
2 batches, turning several times, for 2 minutes or until well-browned, then drain on kitchen paper. Serve with guacamole, salsa and sour cream.