Granny's
Beef Potato Chimichangos
1/4 c Bacon grease
2 c Beef, pork OR chicken *
1 Onion; diced
2 Garlic cloves; minced
2 Tomatoes; chopped
8 oz Green chiles; chopped
1 Potato; peeled boiled diced
Salt & pepper
1 1/2 tesp Dried oregano
2 tbs Chili powder; (or to taste)
2 tbs Fresh cilantro; minced
12 Flour tortillas; warmed
Vegetable oil
Cheddar cheese; shredded Sour cream Salsa Lettuce; shredded Tomatoes; chopped *
chopped or shredded, cooked
In a skillet; melt bacon grease over medium heat. Saute meat, onion,
garlic, tomatoes, chiles 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~F) 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 and salsa. Place shredded
lettuce next to chimichanga and top with tomatoes. Serve immediately.
You can always tell a real friend; when you've made a fool of
yourself he doesn't feel you've done a permanent job.
- Laurence J. Peter