Title: Chimicangas
Categories: Ground Mexican
Yield: 6 Servings

1	lb	Ground beef
1	md	Sized chopped onion
1/2	c	Enchilada sauce (canned is fine)

first, make the meat filling Brown the meat and drain. Add the onion, cook until soft. Add the

sauce and let simmer for 10 minutes Now you're ready to really start. 12 flour tortillas(7 inches in diameter) 2 1/4 cups of meat filling(from above) 1 1/2 to 2 cups each of shredded cheddar cheese, shredded lettuce, and chopped green onions or radishes Sour cream

Spoon 3 tablespoons of the filling down the center of tortilla.

Fold tortilla around filling, and fasten with wooden toothpicks. Assemble only 2 or 3 at a time, or the tortilla will absorb liquid from the filling. Fry in 1 inch of hot oul over medium heat (350degrees), turning,

until golden; takes 1 to 2 minutes. Lift from fat with a slotted spoon, draining, then place on a thick layer of paper towels; keep in a warm place until all are cooked. Serve garnished with 2 or 3 tablespoons each shredded cheese, lettuce,

and radishes or green onions, and add sour cream to taste. Do not forget to remove the toothpicks before serving. I've done

it once, and it is extremely painful. These aren't quite like the ones you get in restaurants, because

they use huge platter-sized tortillas. They are still a grease maniac's dream--very greasy, very tasty. You can use animal fat or lard to fry up the chimichangas, I believe, but I would suggest using vegetable oil. It works just fine, and the other way will probably cause a cholesterol overload. Otherwise, it's fantastic.

previous

next