Chimichangas

Course : Beef
Serves: 4
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Ingredients:

1/4 cup bacon grease
2 cups chopped or shredded cooked beef pork or
1 medium onion -- diced
2 cloves garlic -- minced
2 medium tomatoes -- chopped
2 cans chopped green chilies -- (4 oz. each)
1 large peeled boiled potato -- diced
1 teaspoon salt
1 1/2 teaspoons dried oregano
1 teaspoon chili powder or to taste -- (up to 2)
2 tablespoons minced fresh cilantro
12 large flour tortillas -- warmed
2 tablespoons vegetable oil
1 package shredded cheddar cheese
1 Cup sour cream
1 Cup guacamole
1 jar salsa
1 medium shredded lettuce
3 medium chopped tomatoes
1 can sliced ripe olives
 

Preparation / Directions:

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 inch of hot oil (360-375 degrees) 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. Though still debated. Tuscon is generally credited as the original home of the chimichanga (a fried "burro", as we call them, stuffed with meat, onions and chilies). I've combined several recipes into this one, and it's fairly authen

 

Nutritional Information:

848 Calories (kcal); 29g Total Fat; (30% calories from fat); 20g Protein; 126g Carbohydrate; 13mg Cholesterol; 1644mg Sodium


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