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Chimichangas Recipe

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Though still debated, Tucson is generally credited as the original home of the chimichanga (fried "burro", as we call them, stuffed with meat, onions and chilies). I've combined several recipes into this one, and it's fairly authentic.

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Chimichangas Recipe

Prep/Total Time: 30 min.

Yield: 12 Servings

15 15 30

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

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. Yield: 12 servings.

Nutritional Facts 1 serving (1 each) equals 357 calories, 13 g fat (4 g saturated fat), 14 mg cholesterol, 1,058 mg sodium, 49 g carbohydrate, 6 g fiber, 12 g protein.

Originally published as Chimichangas in Country June/July 1991, p51

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