Chimichangas #2cheese/eggs, ham/pork, mexico 1/4 cup bacon grease 2 cup 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 teaspoon salt 1 1/2 teaspoon dried oregano 2 teaspoon chili powder; (or to taste) 2 tablespoon fresh cilantro; minced 12 flour tortillas; warmed 1 vegetable oil 1 cheddar cheese; shredded 1 sour cream 1 salsa 1 lettuce; shredded 1 tomatoes; chopped * 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. |
