Recipe Categories
Tex Mexican
Chimichangos & Queso 

Kat's Hominy Chimichangos

2 c White hominy (about one 29 -ounce can) -- drained 
4 tesp Confectioners' sugar
2 tbs Heavy (whipping) cream 
1 pt Ripe strawberries -- hulled -(1 basket) 
2 Ripe mangos 
4 tbs Butter 
2 tbs Dark brown sugar 
6 Flour tortillas 

1. In a food processor, blender, or food mill, puree the hominy. Stir in the confectioners' sugar and cream. Place about 1/3 cup of the hominy mixture in the center of a flour tortilla. Fold up envelope style. 

2. Wash out the food processor or other machine and puree the strawberries. Clean the machine again. 

3. Peel the mangos; remove the pulp from the pits. Puree the pulp. 

4. When ready to serve, melt 2 tablespoons of the butter with 1 tablespoon of the brown sugar in a large frying pan set over medium heat. Heat until the butter foams and the sugar melts, stirring to blend. Add 2 or 3 of the filled tortillas, depending on the size of the pan, and fry for 1 minute. Turn and fry on the other side until golden and slightly crisp, about 1 minute more. Remove to a platter. Heat the remaining 2 tablespoons butter and 1 tablespoon brown sugar. Continue cooking until all the chimichangas are done.

 5. Spoon strawberry puree over one end of each chimichanga; spoon mango puree over the other. Eat while still warm and crunchy. Variations: Other than strawberries and mangos, you can use apricots; berries (boysenberry, blueberry, raspberry, mulberry); cherries; guavas; mandarin oranges or other oranges and tangerines; pineapple; and peaches. Fruits that are mellow (pear, apple, papaya) don't provide the needed contrast. The fruit puree can be embellished with a dash of: brandy, cassis, grenadine, kirsch and Triple Sec.

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