Chicken or Beef Chimichangas (Tex-Mex)

Recipe by Pneuma
READY IN: 35mins
SERVES: 12
YIELD: 12 rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In skillet, saute bacon and onions in lard for 3 minutes.
  • Lower heat & add chilies, salt, oregano, chili powder and cilantro; simmer -3 minutes.
  • Add cooked & shredded chicken & tomatoes. Combine well and simmer 2-3 minutes.
  • Place 1/2 cup meat filling on each tortilla.
  • Fold like a burrito with the ends tucked inside.
  • Fry, seam side down, in 1/2 inch of hot oil, until mildly crispy and tan.
  • Flip and brown other side. Drain on paper towels or strainer.
  • Serve on a plate and top with shredded cheese, sour cream, and salsa.
  • Garnish around the chimichanga some shredded lettuce and top lettuce with chopped tomatoes and sliced black olives,.
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