Chimichanga

Ingredients

• 1/4 cup bacon grease or olive oil
• 2 cups shredded cooked beef, pork or chicken
• 1 medium onion, diced
• 2 garlic cloves, minced
• 2 medium tomatoes, chopped
• 2 cans (4 ounces each) chopped green chiles
• 1 large peeled boiled potato, diced
• 1 teaspoon salt
• 1-1/2 teaspoon dried oregano
• 1 teaspoon chili powder
• 2 tablespoons minced fresh cilantro
• 12 flour tortillas (12 inches), warmed
• Oil for frying
• Optional toppings: Shredded cheddar cheese, sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes and lime wedges

Instructions

1. 1

   Prepare the filling: In a large skillet, heat the bacon grease over medium heat. Add the shredded chicken, beef or pork—whichever you're using—onion, garlic, tomato, chilies and potato to the skillet. Stir in the salt, oregano, chili powder and cilantro. Simmer the mixture until the liquid has reduced, two to three minutes. Editor's Tip: Let the filling cool briefly before wrapping. Your fingers will thank you.

2. 2

   Wrap the chimichangas: To assemble the chimichangas, place 1/2 cup of filling off-center on each tortilla. Fold up the edge nearest to the filling; fold in both sides and roll it up like a burrito. If needed, secure it with a toothpick. Editor's Tip: You can do this assembly-line style by laying out a few tortillas at once, scooping the filling into each, and rolling them up. Securing the ends with toothpicks ensures they won't unravel in the hot oil.

3. 3

   Fry them up: In an electric skillet or deep-fat fryer, heat the oil to 375°F. Cook chimichangas until they're golden brown, turning them to cook all sides. Drain them on paper towels. Serve them with the toppings of your choice. Editor's Tip: Don't overcrowd the pan—it's one of the most common mistakes when deep-frying. Fry the chimichangas in batches. If you don't have an electric skillet or deep-fat fryer, use a Dutch oven filled with 2 to 3 inches of oil.