Chimichangas

Name: Chimichangas
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

20 ingredients

1 steps

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.