Chimichangas #2
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Bacon grease |
| 2 | cups | Beef, pork OR chicken * |
| 1 | Onion; diced | |
| 2 | Garlic cloves; minced | |
| 2 | Tomatoes; chopped | |
| 8 | ounces | Green chiles; chopped |
| 1 | Potato; peeled boiled diced | |
| 1 | teaspoon | Salt |
| 1½ | teaspoon | Dried oregano |
| 2 | teaspoons | Chili powder; (or to taste) |
| 2 | tablespoons | Fresh cilantro; minced |
| 12 | Flour tortillas; warmed | |
| Vegetable oil | ||
| Cheddar cheese; shredded | ||
| Sour cream | ||
| Salsa | ||
| Lettuce; shredded | ||
| Tomatoes; chopped | ||
Directions
* chopped or shredded, cooked
******************************************************* ****************** In a skillet; melt bacon grease over medium heat.
Saute meat, onion, garlic, tomatoes, chiles 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~F) until crispy and brown. Turn, and brown other side. Drain briefly on a paoer towel. Place on a serving plate and top with shredded cheese, a dollop of sour cream and salsa. Place shredded lettuce next to chimichanga and top with tomatoes. Serve immediately.