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Stuffed and Fried Flour Tortillas |
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Serves: 6
Print this Recipe
(Chimichangas Chicas de Picadillo)
Category: Folded and Wrapped Tortilla Snacks
Makes 6 snack-size servings
Chimichangas are burritos that are fried after being filled and rolled. They are found mainly in the state of Sonora in northern Mexico where very large thin flour tortillas are used. My recipe is more manageable for home cooks, and features a simplified picadillo (chopped meat) filling for small flour tortillas to be served as a first course or light snack.
Basic Cooked Tomato Sauce
1 tablespoon olive oil
1 pound lean ground pork or beef
1 medium onion, finely chopped
1 cup spicy prepared thick and chunky salsa
1/3 cup raisins
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1/2 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1/4 teaspoon ground allspice
1/2 teaspoon salt
6 (8- to 9-inch) flour tortillas
Vegetable oil for frying
1/2 cup sour cream
Chopped fresh cilantro
1. Prepare the tomato sauce and keep warm. Then, in a large skillet, heat olive oil over medium heat. Add the meat, and cook, breaking it up, until no longer pink, about 3 minutes. Add the onion and cook, stirring, about 3 minutes. Add the salsa, raisins, oregano, cinnamon, allspice, and salt. Cook, stirring occasionally, until mixture is nearly dry, 6 to 8 minutes. Remove from the heat and set the picadillo aside.
2. In a large dry skillet, soften the tortillas, 1 at a time, over medium heat, turning once or twice until soft and warm, about 1 minute total for each tortilla. Stack and cover with a kitchen towel to keep warm. (Or microwave the tortillas, wrapped in damp paper towels, about 1 minute on high.)
3. Preheat the oven to 200°. Put 1 warm tortilla on a plate. Put about 3 tablespoons filling in the center. Fold the bottom up over the filling, fold in the sides, and fold the top down, overlapping, envelope style. Secure with toothpicks, and put on a tray. Repeat with remaining tortillas.
4. In a large skillet, heat 2 tablespoons of oil over medium heat. Add the filled tortillas, 2 at a time, folded side down, and fry until golden brown on the bottom, about 45 seconds. Turn and brown the second side, 30 to 40 seconds. Place on a baking sheet and keep warm in the oven while frying remaining chimichangas. To serve, put the chimichangas on individual plates, ladle the warm tomato sauce on top, add a dollop of sour cream, and sprinkle with cilantro. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Stuffed and Fried Flour Tortillas comes from the Cook'n in Mexico collection. Click here to order this CD or download this brand-name recipe set right now!
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