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Chimichangas

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

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.





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