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Chimichangas Mexican Recipe


1/4  cup Bacon grease
2 cups Beef, pork OR chicken
1 Onion; diced
2 Garlic cloves; minced
2 Tomatoes; chopped
8 ounces Green chilies; chopped
1 Potato; peeled boiled diced
1 teaspoon Salt
1 1/2  teaspoons Dried oregano
2 teaspoons Chili powder; (or to taste)
2 tablespoons   Fresh cilantro; minced
12 Flour tortillas; warmed
Vegetable oil
Cheddar cheese; shredded
Sour cream
Lettuce; shredded
Tomatoes; chopped

 Chimichangas Mexican Recipe


In a skillet melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold envelope-style, like a burrito. Fry seam side down, in 1/2 inch of hot oil (360-375~F) until crispy and brown. Turn, and brown other side. Drain briefly on a paper towel. Place on a serving plate and top with shredded cheese, a dollop of sour cream and salsa. Place shredded lettuce next to chimichanga and top with tomatoes. Serve immediately.

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