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Category: Ethnic/Southwest
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: 564482 Chimichangas
Ingredients:
12 Servings
1/4 Cup Bacon grease
2 Cup (or shredded cooked), Chopped
-beef, pork or chicken
1 Medium Onion, diced
2 Garlic cloves, minced
2 Medium Tomatoes, chopped
2 Can (4 oz. each) green, Chopped
-chilies
1 Large Peeled boiled potato, diced
1 Tsp Salt
1 1/2 Tsp oregano, Dried
1 To 2 tsp. chili powder (or to)
-taste
2 Tbl fresh cilantro, Minced
12 Large Flour tortillas, warmed
-Vegetable oil
-Shredded Cheddar cheese
-Sour cream
-Guacamole
-Salsa
-Shredded lettuce
-Chopped tomatoes
-Sliced ripe olives
Method of Preparation:
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). Ive combined several recipes into this one, and its fairly authentic. |
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