12 each 6" Pressed Mazina™ Tortillas (08042) , warm
Smoked Pulled Pork , see related recipe
26 fl. oz. Kansas City Style BBQ Sauce
Creamy Scallion Slaw , see related recipe
1.) Preheat deep fryer to 350°F.
2.) Combine shredded pork and BBQ sauce and toss to coat.
3.) To Make Each Chimi: Portion 2 ½ oz. BBQ pork onto center of each warm mazina tortilla, pull in sides and roll forward forming a mini burrito shape, securing seam with a toothpick lengthwise. Deep fry for 3 minutes or until crisp and golden brown.
4.) Serve 1 mini chimi whole or sliced in half with 4 oz. portion of creamy scallion slaw.
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