Prep 20 mins
Cook 15 mins
Chimichangas aren't just for the main course. The tortillas can be filled earlier in the day and fried at serving time. This recipe is from the Well Filled Tortilla Cookbook and is credited to the Zuni Indians of northern New Mexico.
- 2 cups white hominy, canned, drained
- 4 teaspoons confectioners' sugar
- 2 tablespoons heavy whipping cream
- 1 pint strawberry, washed and hulled
- 2 mangoes, ripe
- 4 tablespoons butter
- 2 tablespoons dark brown sugar
- 6 flour tortillas
- In a food processor or blender, puree the hominy.
- Stir in confectioners' sugar and cream.
- Place about 1/3 cup of the hominy mixture in the center of a flour tortilla.
- Fold up envelope style.
- Wash out the food processor and puree the strawberries and set aside; clean machine again before you puree the mangoes.
- Peel the mangoes and cut pulp from pit.
- Puree mangoes and set aside.
- When ready to serve, in a large skillet over medium heat, melt 2 tablespoons of the butter with 1 tablespoon brown sugar.
- Heat until the butter foams and sugar melts, stirring to blend.
- Add 2 or 3 of the filled tortillas and fry for 1 minute.
- Turn and fry on the other side until golden and slightly crisp, about 1 more minute.
- Remove to a platter and heat the remaining butter with brown sugar.
- Continue cooking until all the chimichangas have been cooked.
- Spoon the strawberry puree over one end of each chimichanga; spoon mango puree over the other end.
- Serve while warm and crunchy.