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Ingredients:
1 lb ground meat, browned and drained
1 medium onion, chopped
1/2 cup red chile sauce or enchilada sauce
12 flour tortillas
1 oil for frying
2 cup cheddar cheese
2 cup shredded lettuce
2 cup 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
Servings: 6
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them. Gracie Allen
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Chimichangas (Deep Fried Burritos) Recipe brought to you by Mexican Recipes To-Go
