Chimicangas

Title:
Chimicangas

Yield:
6 Servings

Categories:
Hamburger,
Mexican,
Beef




Ingredients:





     1 lb Ground beef


     1 md Sized chopped onion


   1/2 c  Enchilada sauce (canned is


          -fine)






 first, make the meat filling Brown the meat and drain. Add the onion, cook


 until soft.  Add the


 


 sauce and let simmer for 10 minutes Now you're ready to really start. 12


 flour tortillas(7 inches in diameter) 2 1/4 cups of meat filling(from


 above) 1 1/2 to 2 cups each of shredded cheddar cheese, shredded lettuce,


 and chopped green onions or radishes Sour cream


 


 Spoon 3 tablespoons of the filling down the center of tortilla.


 


 Fold tortilla around filling, and fasten with wooden toothpicks. Assemble


 only 2 or 3 at a time, or the tortilla will absorb liquid from the filling.


 Fry in 1 inch of hot oul over medium heat (350degrees), turning,


 


 until golden; takes 1 to 2 minutes.  Lift from fat with a slotted spoon,


 draining, then place on a thick layer of paper towels; keep in a warm place


 until all are cooked. Serve garnished with 2 or 3 tablespoons each shredded


 cheese, lettuce,


 


 and radishes or green onions, and add sour cream to taste. Do not forget to


 remove the toothpicks before serving. I've done


 


 it once, and it is extremely painful. These aren't quite like the ones you


 get in restaurants, because


 


 they use huge platter-sized tortillas.  They are still a grease maniac's


 dream--very greasy, very tasty.  You can use animal fat or lard to fry up


 the chimichangas, I believe, but I would suggest using vegetable oil. It


 works just fine, and the other way will probably cause a cholesterol


 overload.  Otherwise, it's fantastic.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini