564482 chimichangas

Categories
Tex/mexican
Yield
12 servings
MeasureIngredient
¼ cup Bacon grease
2 cups Chopped or shredded cooked beef, pork or chicken
1 medium Onion, diced
Garlic cloves, minced
2 mediums Tomatoes, chopped
2 cans (4 oz. each) chopped green chilies
1 large Peeled boiled potato, diced
1 teaspoon Salt
1½ teaspoon Dried oregano
To 2 tsp. chili powder or to taste
2 tablespoons Minced fresh cilantro
12 larges Flour tortillas, warmed Vegetable oil Shredded Cheddar cheese Sour cream Guacamole Salsa Shredded lettuce Chopped tomatoes Sliced ripe olives

In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant ½ cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry seam side down, in ½ inch of hot oil (360-375 degrees) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Place on a serving plate and top with shredded cheese, a dollop of sour cream, guacamole and salsa. Place shredded lettuce next to chimichanga and top with tomatoes and olives. Serve immediately. Yield: 12 servings. Though still debated.

Tuscon is generally credited as the original home of the chimichanga (a fried "burro", as we call them, stuffed with meat, onions and chilies). I've combined several recipes into this one, and it's fairly authentic.

Submitted By BARRY WEINSTEIN On 03-02-95

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