CHICKEN OR BEEF CHIMICHANGAS (TEX-MEX)

Chicken or Beef Chimichangas (Tex-Mex) image

Provided by Pneuma

Time 35m

Yield 12 rolls, 12 serving(s)

Number Of Ingredients 17

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1/2 lb bacon, pieces
lard (or oil for sauteing and as needed)
1 small onion, diced
1 lb ground chicken (or beef)
2 tomatoes, chopped
1 (4 ounce) can green chilies, chopped and drained
1 teaspoon salt
1 1/2 teaspoons Mexican oregano
1 -2 teaspoon chili powder
2 tablespoons fresh cilantro, minced
12 flour tortillas, warmed
vegetable oil, for frying
shredded cheddar cheese (or queso Panela)
sour cream, as needed
salsa, as needed
shredded lettuce, as needed
sliced black olives, as needed

Steps:

In skillet, saute bacon and onions in lard for 3 minutes.
Lower heat & add chilies, salt, oregano, chili powder and cilantro; simmer -3 minutes.
Add cooked & shredded chicken & tomatoes. Combine well and simmer 2-3 minutes.
Place 1/2 cup meat filling on each tortilla.
Fold like a burrito with the ends tucked inside.
Fry, seam side down, in 1/2 inch of hot oil, until mildly crispy and tan.
Flip and brown other side. Drain on paper towels or strainer.
Serve on a plate and top with shredded cheese, sour cream, and salsa.
Garnish around the chimichanga some shredded lettuce and top lettuce with chopped tomatoes and sliced black olives,.