Chimichangas
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Chimichangas
  Southwest    Tex-mex  
Last updated 6/12/2012 12:41:36 AM. Recipe ID 412. Report a problem with this recipe.
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      Title: chimichangas
 Categories: Southwest, Tex-mex
      Yield: 12 Servings
 
    1/4 c  Bacon grease
      2 c  Chopped or shredded cooked
           -beef, pork or chicken
      1 md Onion, diced
      2    Garlic cloves, minced
      2 md Tomatoes, chopped
      2 cn (4 oz. each) chopped green
           -chilies
      1 lg Peeled boiled potato, diced
      1 ts Salt
  1 1/2 ts Dried oregano
      1    To 2 tsp. chili powder or to
           -taste
      2 tb Minced fresh cilantro
     12 lg 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 1/2 cup meat filling on each tortilla. Fold, envelope-style,
  like a burrito. Fry seam side down, in 1/2 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.
 




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Recipe ID 412 (Apr 03, 2005)

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