| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Mexican |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground meat, browned and drained |
| 1 |
md |
Onion, chopped |
| 1/2 |
c |
Red chile sauce or enchilada sauce |
| 12 |
|
Flour tortillas |
|
|
Oil for frying |
| 2 |
c |
Cheddar cheese |
| 2 |
c |
Shredded lettuce |
| 2 |
c |
Chopped green onions |
INSTRUCTIONS
In a large skillet, brown meat and drain. Add onion and chile or enchilada
sauce. Spoon about 3 tbsp of meat filling in center of each tortilla. Fold
tortilla, tucking in ends, and fasten with wooden toothpicks. Only assemble
2 or 3 at a time as tortilla will absorb liquid from sauce. In a large
frying pan, with 1 inch of oil over medium heat, fry folded tortilla,
turning until golden about 1 to 2 minutes. Drain on paper towels and keep
warm.l Garnish with cheese, lettuce, and onion.
Yield: 12 Chimichangas or fried burritos
From: "Celebrate San Antonio - A Cookbook" by the San Antonio Junior
Forum, 1986. ISBN 0-961917-0-0 Posted by: Karin Brewer, Cooking Echo, 8/92
Posted to MealMaster Recipes List, Digest #154
Date: Sun, 02 Jun 1996 17:20:44 -0400
From: Helene Rotondo <Helene.Rotondo@csionline.com>
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