Sweet & Spicy Pork Chimichanga

In a pot add the Morita peppers and the onion in quarts, cover with water, and cook on high for 15 minutes then let it cool down. In a bowl season the meat with salt and black pepper and add the spices and the liquid smoke. In a pot on medium heat, add the cooking oil and the meat and cook it until the meat is seared with a golden-brown color and any liquid dries up. Blend the Morita peppers and onion with some of the liquid from the pot, add the sauce to the pot and if it’s too thick add more liquid from the pot or water, let it cook for at least 5 minutes and if it’s too thin, let it thicken up while stirring to avoid burning it and remove from the heat to let it cool down. When the meat is warm, add the cheese and mix it; put about ¼ cup of the meat on the end of a flour tortilla and roll it up halfway, fold the sides in, and finish rolling. In a frying pan on low to medium heat with the oil to fry, stick a toothpick and if it bubbles, it’s time to add the chimichangas, fry them until golden brown placing them first with the folded end down. Serve and drizzle with Mexican crema and garnish with pickled red onions and cilantro.