Chimichangas

Chimichangas, also known as fried “burros,” are a beloved dish that, while their origin is still debated, are generally credited to Tucson, Arizona. This delightful Mexican-American fusion combines the best of both culinary worlds, and this recipe by Laura Towns of Glendale, Arizona, brings together several elements to create a fairly authentic version of this delicious treat. Stuffed with a flavorful mixture of cooked meat, onions, chilies, and potatoes, these chimichangas promise to satisfy your taste buds in just 30 minutes.

INGREDIENTS:

• ¼ cup bacon grease
• 2 cups chopped or 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 chilies
• 1 large peeled boiled potato, diced
• 1 teaspoon salt
• 1½ teaspoons dried oregano
• 1 to 2 teaspoons chili powder or to taste
• 2 tablespoons minced fresh cilantro
• 12 large flour tortillas, warmed
• Canola oil
• Shredded cheddar cheese
• Sour cream
• Guacamole
• Salsa
• Shredded lettuce
• Chopped tomatoes
• Sliced ripe olives

PREPARATIONS:

1. In a skillet, melt the bacon grease over medium heat. Cook the cooked meat, diced onion, minced garlic, chopped tomatoes, chopped green chilies, and diced boiled potato until the onion softens. Add salt, dried oregano, chili powder, and minced cilantro, and simmer for 2-3 minutes.
2. Place a scant ½ cup of the meat filling on each warmed flour tortilla. Fold the tortilla, envelope-style, resembling a burrito. Fry the chimichangas, seam side down, in ½ inch of hot canola oil (360°-375°) until crispy and brown. Turn the chimichangas to brown the other side, then drain them on a paper towel.
3. Place the chimichangas on a serving plate and top them with shredded cheese, a dollop of sour cream, guacamole, and salsa. Place shredded lettuce next to the chimichangas and top it with chopped tomatoes and sliced ripe olives. Serve the chimichangas immediately.

YIELD: Makes 12 servings.

PREP/TOTAL TIME: Approximately 30 minutes.

SPECIAL INSTRUCTIONS:

• Use caution when frying the chimichangas, and be careful of the hot oil.
• Adjust the amount of chili powder to suit your preferred level of spiciness.

TIPS:

• To make the chimichangas even more indulgent, consider adding some melted cheese inside the filling mixture.
• Serve with a side of Spanish rice for a complete and satisfying meal.

In conclusion, Chimichangas are a delectable Mexican-American fusion that brings together the vibrant flavors of the Southwest with a satisfying fried burrito-like package. While their precise origins may be debated, Tucson, Arizona, has earned its title as the Mexican Food Capital of the U.S., and this recipe by Laura Towns of Glendale, Arizona, embodies the delicious fusion of cultures that defines this beloved dish.

The flavorful mixture of cooked meat, onions, tomatoes, green chilies, and potatoes, simmered with aromatic spices, creates a delightful filling for the warm flour tortillas. The chimichangas are then fried to a crispy golden brown, making each bite a tantalizing experience of textures and tastes.

Topping the chimichangas with shredded cheese, sour cream, guacamole, and salsa adds a burst of richness and creaminess, while shredded lettuce, chopped tomatoes, and sliced ripe olives contribute freshness and visual appeal.

Chimichangas are not only a delightful treat for your palate but also a versatile dish that can be easily customized to suit your preferences. Whether served as a party appetizer or as a hearty main course, these delicious chimichangas are sure to be a hit at any gathering.

So, let your taste buds take a trip to the Mexican-American frontier with these scrumptious chimichangas. Embrace the flavors of the Southwest, and savor the perfect fusion of Mexican and American culinary traditions in every bite.