Chimichangas

Name: Chimichangas
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 12 servings.
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

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. —Laura Towns, Glendale, Arizona

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.

Nutrition Facts

1 each: 357 calories, 13g fat (4g saturated fat), 14mg cholesterol, 1058mg sodium, 49g carbohydrate (9g sugars, 6g fiber), 12g protein.

Originally published as Chimichangas in Country June/July 1991

Reviews

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Kelly

May 2, 2019

Not sure what Marvin is complaining about. This has been a recipe in our house since the original post in 1991! My recipe was becoming unreadable so I looked to see if I could find it online and here it is :) Absolutely delicious!
Marvin

Jul 2, 2017

Terrible. I threw it out. You know what you get when you put tomatoes in a hot pan? You get tomato soup. Not a filler for a chimichanga. Move along, nothing to see here.