Sweet hominy chimichangas with fruit purees
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Sweet hominy chimichangas with fruit purees
  Sweet    Fruit    Purees  
Last updated 6/12/2012 1:25:49 AM. Recipe ID 59928. Report a problem with this recipe.
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      Title: Sweet hominy chimichangas with fruit purees
 Categories: Desserts, Fruits
      Yield: 6 Servings
      2 c  White hominy (about one 29
           -ounce can); drained
      4 ts Confectioners' sugar
      2 tb Heavy (whipping) cream
      1 pt Ripe strawberries; hulled
           -(1 basket)
      2    Ripe mangos
      4 tb Butter
      2 tb Dark brown sugar
      6    Flour tortillas
  1.  In a food processor, blender, or food mill, puree the hominy.
  Stir in the confectioners' sugar and cream. Place about 1/3 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

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Recipe ID 59928 (Apr 03, 2005)

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