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Time:
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10-30 Minutes
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60+ Minutes |
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Ingredients  Recipes Restaurants Utilities Cooking Directory Recipesbox
Chimichangas
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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 12 |
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Ingredients:
1/4 Cup(s) Bacon grease
2 Cup(s) Beef, pork OR chicken *
1 Onion; diced
2 Garlic cloves; minced
2 Tomatoes; chopped
8 Ounce(s) Green chiles; chopped
1 Potato; peeled boiled diced
1 Teaspoon(s) Green chili salsa
1 1/2 Teaspoon(s) Dried oregano
2 Teaspoon(s) Chili powder; (or to taste)
2 Tablespoon(s) Fresh cilantro; minced
12 Flour tortillas; warmed |
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 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~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.
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