Though still debated, Tucson is generally credited as the original home of chimichangas (fried "burros", as we call them, stuffed with meat, onions and chiles). I've combined several recipes into this one, and it's fairly authentic. —Laura Towns, Glendale, Arizona
In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potato 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 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.
Can you bake chimichangas instead of frying them?
Make chimichangas lighter by baking them instead of frying them in grease or oil. Simply prepare as directed, but bake for 20-30 minutes or until golden brown. Give these baked chimichangas a try!
How do you store chimichangas?
Store chimichangas in the refrigerator for up to 3 days. You can also store chimichangas in the freezer. Wrap cooled chimichangas in foil and set in a freezer storage bag. They can be frozen up to 3 months, making them perfect for busy nights!