💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › americas › mexican › chimic… captured on 2022-06-12 at 00:41:23.
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MMMMM----- Recipe via Meal-Master (tm) v8.03
Title: 564482 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 t Salt
1 1/2 t Dried oregano
1 To 2 tsp. chili powder or to
-taste
2 T 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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