Yield: 6 servings
|2 cups||White hominy (about one 29 ounce can); drained|
|4 teaspoons||Confectioners' sugar|
|2 tablespoons||Heavy (whipping) cream|
|1 pint||Ripe strawberries; hulled (1 basket)|
|2 tablespoons||Dark brown sugar|
1. In a food processor, blender, or food mill, puree the hominy.
Stir in the confectioners' sugar and cream. Place about ⅓ cup of the hominy mixture in the center of a flour tortilla. Fold up envelope style.
2. Wash out the food processor or other machine and puree the strawberries. Clean the machine again.
3. Peel the mangos; remove the pulp from the pits. Puree the pulp.
4. When ready to serve, melt 2 tablespoons of the butter with 1 tablespoon of the brown sugar in a large frying pan set over medium heat. Heat until the butter foams and the sugar melts, stirring to blend. Add 2 or 3 of the filled tortillas, depending on the size of the pan, and fry for 1 minute. Turn and fry on the other side until golden and slightly crisp, about 1 minute more. Remove to a platter.
Heat the remaining 2 tablespoons butter and 1 tablespoon brown sugar.
Continue cooking until all the chimichangas are done.
5. Spoon strawberry puree over one end of each chimichanga; spoon mango puree over the other. Eat while still warm and crunchy.
Variations: Other than strawberries and mangos, you can use apricots; berries (boysenberry, blueberry, raspberry, mulberry); cherries; guavas; mandarin oranges or other oranges and tangerines; pineapple; and peaches. Fruits that are mellow (pear, apple, papaya) don't provide the needed contrast. The fruit puree can be embellished with a dash of: brandy, cassis, grenadine, kirsch and Triple Sec.
from The Well-Filled Tortilla by Victoria Wise and Susanna Hoffman typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-19-95