| Chimichangas II ~ Deep fried meat & bean burritos. 1 large onion, finely chopped 3 cloves garlic mashed 3 tbsp oil 2 cups cooked pinto beans 5 green chiles, minced 2 cups cooked ground beef, or pork ½ tsp comino (cumin powder) 1 tbsp vinegar salt to taste Meat filling 1. In a frying pan, sauté onion and garlic in oil until softened. Drain beans, reserving liquid, add to frying pan. 2. Mash beans, onions and garlic, adding liquid as necessary to make a slightly moist mixture. Continue to heat adding chiles, meat, comino, vinegar and salt to taste. Assembly 12 flour tortillas ( homemade ) Oil for deep-frying 1. Place small amount of meat filling in a flour tortilla, roll like you would for a Chinese egg roll (these are larger than egg rolls so add filling accordingly), so they won't leak, I normally use a pair of tongs to hold the roll together until they harden slightly to prevent them from opening. 2. Deep fry 2 - 3 chimichangas at a time, until light golden brown. Drain on paper towels. Makes 12 |
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