Chimichangas
This recipe came from the same friend that gave me Apple Crumb Pie. Chimichangas always seem so over the top for me because they are deep fat fried. But man, can you resist the flaky crust it makes when you fry a flour tortilla? I don't think so! I often have pot roast left over, since I usually buy my chuck roasts from Costco, there are two per package. When I do, I make Chimichangas!
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Chimichongas
5 lb. Roast already cooked
3 Tbsp. Butter
3 Onions
1 Can (4 oz.) chopped Green Chilis
2 Cans (7 oz.) Green Chili Salsa
1/4 tsp. Garlic Powder
4 Tbsp. Flour
4 tsp. salt
1 tsp. Cumin
Juice from Roast
1 Pkg. Large Flour Tortillas
3 Cups of chopped lettuce
1 Cup of Good Salsa
1 Cup Chopped Tomatoes
1 Cup Sour Cream
2 Avocados, chopped in small pieces
2 Cups Grated Cheddar Cheese
1/2 C. - 1 C. Oil to fry
Melt butter in a large frying pan. Add green chilies and sliced onions. Saute until onions are translucent. Add green chili salsa, garlic powder (you can substitute real chopped garlic) flour, salt and cumin. Cook 1 minute on medium low heat. Stir in reserved juices and meat. Cook for 5 minutes until thick and saucy.
Slightly warm up tortillas so they will bend to wrap around the meat. I often wrap them in tin foil and then place in the oven to warm up while cooking the meat mixture. Or you can warm them up in the microwave or one at a time in a frying pan for about 10 seconds a side. Get oil hot in another sauce pan. Put meat mixture in a warm tortilla. Fold in the ends and roll up meat like a burrito. Seal the end of the tortilla with a line of water on the edge. Press and hold.
Place "burrito" in the oil and fry until golden brown. Turn on the other side and brown again. Take a pair of tongs and turn the chimichanga on its side and hold it in the oil until the side is browned. Flip it over and brown the other side. If you want to serve all of them at the same time, place them all on a cookie sheet. Warm up oven to 350 degrees while frying. When finished frying all chimichongas, sprinkle cheese on top of them and place in the oven to melt.
At this time, you can chop up lettuce, tomatoes and avocados. When cheese is melted, plate all chimichongas on a bed of lettuce, topped with salsa, tomatoes, avocados and sour cream.