Lynn's
Cowboy Chimichangos
1/2 pound chorizo
1 1/2 pounds ground beef, venison, elk or antelope
1 package taco seasoning
1 (8 ounce) can tomato sauce
1 (8 ounce) can diced green chile, drained
1/2 cup taco sauce
6 (8 to 10-inch) flour tortillas
Vegetable oil or lard
1 1/2 cups Monterey jack cheese, grated
Jalapeņo peppers, seeded and chopped (optional)
Crumble chorizo and ground game into heavy fry pan. Cook over medium heat until
browned; drain. Stir in seasoning and tomato sauce, green chiles and taco sauce.
Bring to a boil, then simmer, stirring until thickened. Add jalapeņo peppers,
if desired. Spoon mixture onto centers of flour tortillas. Fold in opposite
sides and roll up, using wooden pick if necessary to keep filling inside.
Use deep fry pan and oil or lard to within an inch from the top. Oil is ready
when bubbling. Very hot oil cooks chimis faster, yet prevents them from being
saturated. Place chimis on their "seam" to seal. Turn and remove with
tongs when both sides are browned. Drain on paper towel, then top with jalapenos
and cheese.
There are two types of
people in this world, good and bad. The good sleep better, but the bad seem to
enjoy the waking hours much more.