Kalua Pork and Lomi Tomato Chimichanga with Minted Mango-Pineapple Relish and Chili Pepper Sour Cream

Island favorties with a Mexican flair



Adjust Servings

Recipe CategoriesEat Local Tuesdays Local Favorites Pork



8each12" flour tortilla
2eachKalua pork, 12 oz.
2eachlomi salmon, 12 oz.
1Packagefour blend cheese, shredded, 8 oz
 Eacholive oil as needed

Minted Mango-Pineapple

2eachlarge ripe mangoes
1⁄2eachripe pineapple
1Teaspoonfresh mint, chopped
1Teaspoonfresh cilantro, chopped
1Tablespoonlime juice
1Tablespoonolive oil
1Pinchsalt and pepper

Chili Pepper Sour Cream

1Cupsour cream
1⁄2Cupprepared chili pepper water



  1. Lay out the flour tortillas.
  2. Evenly portion the pork, lomi salmon and cheese on 1/3 of each tortilla.
  3. Make sure not to get excess liquid on the tortilla.
  4. Roll up the filling like a burrito.
  5. Keep the flap side down.
  6. Heat a pan with olive oil to medium heat.
  7. There should be about a quarter inch layer.
  8. When hot, place the chimichanga in the pan fold side down.
  9. Fry until golden brown.
  10. About 3 minutes.
  11. Turn over and repeat.
  12. Drain on a towel.
  13. Continue with the rest of the chimichanga.

Minted Mango-Pineapple

  1. Peel the mangoes, cut off the flesh and dice into 1/4" cubes.
  2. Clean the pineapple and dice the pineapple into 1/4" cubes.
  3. In a bowl, combine the cut fresh fruits with the remaining ingredients; mix well and reserve.

Chili Pepper Sour Cream

  1. Combine evenly, season with salt and pepper.
  2. Reserve.
  3. To serve, neatly lay out the chimichanga.
  4. Portion the Minted Mango-Pineapple salsa over the chimichanga.
  5. Drizzle with the sour cream.


Login or register to post comments