Chimicangas

Chimicangas Ingredients

1 lb Ground beef	1/2 c Enchilada sauce (canned is
1 md Sized chopped onion

Instructions for Chimicangas

first, make the meat filling Brown the meat and drain. Add the onion, cook until soft. Add the sauce and let simmer for 10 minutes Now youre ready to really start. 12 flour tortillas(7 inches in diameter) 2 1/4 cups of meat filling(from above) 1 1/2 to 2 cups each of shredded cheddar cheese, shredded lettuce, and chopped green onions or radishes Sour cream Spoon 3 tablespoons of the filling down the center of tortilla. Fold tortilla around filling, and fasten with wooden toothpicks. Assemble only 2 or 3 at a time, or the tortilla will absorb liquid from the filling. Fry in 1 inch of hot oul over medium heat (350degrees), turning, until golden; takes 1 to 2 minutes. Lift from fat with a slotted spoon, draining, then place on a thick layer of paper towels; keep in a warm place until all are cooked. Serve garnished with 2 or 3 tablespoons each shredded cheese, lettuce, and radishes or green onions, and add sour cream to taste. Do not forget to remove the toothpicks before serving. Ive done it once, and it is extremely painful. These arent quite like the ones you get in restaurants, because they use huge platter-sized tortillas. They are still a grease maniacs dream--very greasy, very tasty. You can use animal fat or lard to fry up the chimichangas, I believe, but I would suggest using vegetable oil. It works just fine, and the other way will probably cause a cholesterol overload. Otherwise, its fantastic. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: BeefCuisine: Mexican

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