Ingredients
Equipment
Method
- In a large skillet, heat bacon grease over medium heat. Add shredded meat, onion, garlic, tomato, chiles, and potato. Stir in salt, oregano, chili powder, and cilantro. Simmer until liquid has reduced, about 2-3 minutes.
- To assemble, place 1/2 cup of the filling off-center on each warmed tortilla. Fold up the edge nearest the 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°F (190°C). Cook the chimichangas until golden brown, turning to cook all sides. Drain on paper towels.
- Serve with your choice of toppings.
Nutrition
Notes
This recipe is designed for busy individuals and families looking for simple, delicious dinner solutions. It's a straightforward recipe with minimal ingredients, allowing you to serve hearty meals without stress or lengthy preparation.
