Chimichangas #2
Ingredients
1. cheese/eggs
2. 1/4 cup bacon grease
3. 2 cup beef, pork or chicken *
4. 1 onion; diced
5. 2 garlic cloves; minced
6. 2 tomatoes; chopped
7. 8 oz green chiles; chopped
8. 1 potato; peeled boiled diced
9. 1 teaspoon salt
10. 1 1/2 teaspoon dried oregano
11. 2 teaspoon chili powder; (or to taste)
12. 2 tablespoon fresh cilantro; minced
13. 12 flour tortillas; warmed
14. 1 vegetable oil
15. 1 cheddar cheese; shredded
16. 1 sour cream
17. 1 salsa
18. 1 lettuce; shredded
19. 1 tomatoes; chopped
Preparation method
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.
