Ingredients
Method
1.Place pork, garlic, peppercorns, cumin and the water in large saucepan; bring to the boil. Reduce heat; simmer, covered, about 1 hour or until pork is tender. Cool.
2.Drain liquid from pork; discard peppercorns and liquid. Shred pork and garlic, using two forks. Combine pork mixture with coriander, onion and chilli in large bowl; season.
3.Heat tortillas according to instructions on packet. Divide pork mixture evenly between tortillas. Roll tortillas up firmly, secure with toothpick at each end of roll.
4.Heat oil in wok or large frying pan; deep-fry tortilla rolls, in batches, until browned lightly. Drain on absorbent paper. Remove toothpicks.
5.Cut each chimichanga in half; serve with guacamole.
