Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Bacon grease -taste
2 c Chopped or shredded cooked 2 T Minced fresh cilantro
-beef, pork or chicken 12 lg Flour tortillas, warmed
1 md Onion, diced -Vegetable oil
2 Garlic cloves, minced -Shredded Cheddar cheese
2 md Tomatoes, chopped -Sour cream
2 cn (4 oz. each) chopped green -Guacamole
-chilies -Salsa
1 lg Peeled boiled potato, diced -Shredded lettuce
1 t Salt -Chopped tomatoes
1 1/2 t Dried oregano -Sliced ripe olives
1 To 2 tsp. chili powder or to

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 authentic.
Submitted By BARRY WEINSTEIN On 03-02-95

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