Title: Chimichangas #2
Categories: Mexican Cheese Beef Ham
Yield: 12 Servings
| 1/4 | c | Bacon grease |
| 2 | c | Beef, pork OR chicken * |
| 1 | | Onion; diced |
| 2 | | Garlic cloves; minced |
| 2 | | Tomatoes; chopped |
| 8 | oz | Green chiles; chopped |
| 1 | | Potato; peeled boiled diced |
| 1 | ts | Salt |
| 1 1/2 | ts | Dried oregano |
| 2 | ts | Chili powder; (or to taste) |
| 2 | tb | Fresh cilantro; minced |
| 12 | | Flour tortillas; warmed |
| | | Vegetable oil |
| | | Cheddar cheese; shredded |
| | | Sour cream |
| | | Salsa |
| | | Lettuce; shredded |
| | | Tomatoes; chopped |
* chopped or shredded, cooked
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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.