Chimichangas
“Though still debated, Tucson is generally credited as the original home of the chimichanga (fried “burro”, as we call them, stuffed with meat, onions and chiles). I’ve combined several recipes into this one, and it’s fairly authentic.” —Laura Towns, Glendale, Arizona
| Servings | Prep Time |
| 12servings | 30minutes |
| Servings | Prep Time |
| 12servings | 30minutes |
Ingredients
- 1/4 cup bacon grease
- 2 cups chopped or shredded cooked beef pork or chicken
- 1 medium onion diced
- 2 garlic cloves minced
- 2 medium tomatoes chopped
- 2 cans chopped green chiles 4 ounces each
- 1 large peeled boiled potato diced
- 1 tsp salt
- 1-1/2 tsp dried oregano
- 1 tsp to 2chili powder or to taste
- 2 tbsp minced fresh cilantro
- 12 large flour tortillas warmed
- vegetable oil
- Optional Toppings: Shredded cheddar cheese
- Optional Toppings:
- shredded Cheddar cheese
- sour cream
- guacamole
- salsa
- shredded lettuce
- chopped tomatoes
- Sliced ripe olives
Portions: servings
Units:
|
Ingredients
Portions: servings
Units:
|
Instructions
- 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 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.
Recipe Notes
Nutrition Facts
1 each: 357 calories, 13g fat (4g saturated fat), 14mg cholesterol, 1058mg sodium, 49g carbohydrate (9g sugars, 6g fiber), 12g protein.
