November 1, 2009



1/4 c. bacon grease
2 c. chopped or shredded cooked beef, pork or chicken
1 med. onion, diced
2 garlic cloves, minced
2 med. tomatoes, chopped
2 can (4 oz. each) chopped green chilies
1 lg. peeled boiled potato, diced
1 tsp. salt
1 1/2 tsp. dried oregano
1 to 2 tsp. chili powder or to taste
2 tbsp. minced fresh cilantro
12 lg. flour tortillas, warmed
Vegetable oil
Shredded Cheddar cheese
Sour cream
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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