Sweet Hominy Chimichangas With Fruit Purees |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Chimichangas aren't just for the main course. The tortillas can be filled earlier in the day and fried at serving time. Ingredients:
2 cups white hominy, canned, drained |
4 teaspoons confectioners' sugar |
2 tablespoons heavy whipping cream |
1 pint strawberry, washed and hulled |
2 mangoes, ripe |
4 tablespoons butter |
2 tablespoons dark brown sugar |
6 flour tortillas |
Directions:
1. In a food processor or blender, puree the hominy.
2. Stir in confectioners' sugar and cream.
3. Place about 1/3 cup of the hominy mixture in the center of a flour tortilla.
4. Fold up envelope style.
5. Wash out the food processor and puree the strawberries and set aside; clean machine again before you puree the mangoes.
6. Peel the mangoes and cut pulp from pit.
7. Puree mangoes and set aside.
8. When ready to serve, in a large skillet over medium heat, melt 2 tablespoons of the butter with 1 tablespoon brown sugar.
9. Heat until the butter foams and sugar melts, stirring to blend.
10. Add 2 or 3 of the filled tortillas and fry for 1 minute.
11. Turn and fry on the other side until golden and slightly crisp, about 1 more minute.
12. Remove to a platter and heat the remaining butter with brown sugar.
13. Continue cooking until all the chimichangas have been cooked.
14. Spoon the strawberry puree over one end of each chimichanga; spoon mango puree over the other end.
15. Serve while warm and crunchy.
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