I don't often deep fry, but this looks so good that I'm tempted.

Chimichangas
Servings: 12

1/4 cup bacon grease or olive oil
2 cups shredded cooked beef, pork or chicken
1 medium onion, diced
2 garlic cloves, minced
2 medium tomatoes, chopped
2 cans (4 ounces each) chopped green chiles
1 large peeled boiled potato, diced
1 teaspoon salt
1-1/2 teaspoon dried oregano
1 teaspoon chili powder
2 tablespoons minced fresh cilantro
12 flour tortillas (12 inches), warmed
Oil for frying

Optional toppings: Shredded cheddar cheese, sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes and lime wedges


In a large skillet, heat bacon grease over medium heat. Add beef, onion, garlic, tomato, chiles and potato. Stir in salt, oregano, chili powder and cilantro. Simmer until liquid has reduced, 2-3 minutes.

To assemble, place 1/2 cup off-center on each tortilla. Fold up edge nearest filling; fold in both sides and roll up. If needed, secure with a toothpick.

In an electric skillet or deep-fat fryer, heat oil to 375°. Cook chimichangas until golden brown, turning to cook all sides. Drain on paper towels. Serve with toppings of your choice.