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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I've combined several recipes into this one, and it's fairly authentic. 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 (4 ounces each) chopped green chilies |
1 large peeled boiled potato, diced |
1 teaspoon salt |
1-1/2 teaspoon dried oregano |
1 to 2 teaspoons chili powder or to taste |
2 tablespoons minced fresh cilantro |
12 large flour tortillas, warmed |
vegetable oil |
shredded cheddar cheese |
sour cream |
guacamole |
salsa |
shredded lettuce |
chopped tomatoes |
sliced ripe olives |
Directions:
1. 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. 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.
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