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Chimichangas

Ingredients

  • 6 10-inch flour tortillas
  • Corn oil for deep frying
  • 2 cups beef, ground, cooked
  • 6 tbls longhorn cheese, grated
  1. Preheat oven or toaster oven to 400 degrees.  If tortillas are not soft, wrap them in aluminum foil and warm in  oven to soften, about 5 minutes.  Keep warm.
  2. Heat cooking oil in the deep fryer to 400 degrees.  Fold over the bottom third of each tortilla to make a solid base, as  if you were beginning to fold a letter.
  3. Spread 1/3 cup of meat filling on the solid base.  Roll the base and filling one turn up, so that the fold is in the  center and widest part of the tortilla.
  4. Now fold in each side of the tortilla and roll again, once or twice,  until you have a neat package.   Fasten the seam with toothpicks.  Make three chimichangas and then deep fry in hot oil until they are  golden (about 8 to 10 minutes).
  5. Drain well on several layers of paper toweling.  While the one batch of chimichangas is frying, prepare the next  three.
  6. As soon as the chimichangas are drained, sprinkle the tops with  cheese and garnish as desired.

For Garnish: 

  • sour cream
  • lettuce, shredded
  • avocado slices
  • guacamole and/ or salsa

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