Chimichangas #2

12 Servings

Ingredients

Quantity Ingredient
¼ cup Bacon grease
2 cups Beef, pork OR chicken *
1 Onion; diced
2 Garlic cloves; minced
2 Tomatoes; chopped
8 ounces Green chiles; chopped
1 Potato; peeled boiled diced
1 teaspoon Salt
1½ teaspoon Dried oregano
2 teaspoons Chili powder; (or to taste)
2 tablespoons Fresh cilantro; minced
12 Flour tortillas; warmed
Vegetable oil
Cheddar cheese; shredded
Sour cream
Salsa
Lettuce; shredded
Tomatoes; chopped

Directions

* chopped or shredded, cooked

******************************************************* ****************** 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 ½ cup meat filling on each tortilla.

Fold, envelope-style, like a burrito. Fry, seam side down, in ½ 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.

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