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Recipe Name: Chimicangas Submitted by: Administrator
Source: Source Description:
Ethnicity: Mexican Last Modified: 2/23/2014
Base: Beef Comments:
Preparation Time:
Number of Servings: 6

1 Pound(s) Ground beef
1 Sized chopped onion
1/2 Cup(s) Enchilada sauce, canned is
first, make the meat filling Brown the meat and drain. Add the onion,
cook until soft. Add the sauce and let simmer for 10 minutes Now
you're ready to really start. 12 flour tortillas(7 inches in diameter)
2 1/4 cups of meat filling(from above) 1 1/2 to 2 cups each of
shredded cheddar cheese, shredded lettuce, and chopped green onions or
radishes Sour cream Spoon 3 tablespoons of the filling down the center
of tortilla. Fold tortilla around filling, and fasten with wooden
toothpicks. Assemble only 2 or 3 at a time, or the tortilla will
absorb liquid from the filling. Fry in 1 inch of hot oul over medium
heat (350degrees), turning, until golden; takes 1 to 2 minutes. Lift
from fat with a slotted spoon, draining, then place on a thick layer
of paper towels; keep in a warm place until all are cooked. Serve
garnished with 2 or 3 tablespoons each shredded cheese, lettuce, and
radishes or green onions, and add sour cream to taste. Do not forget
to remove the toothpicks before serving. I've done it once, and it is
extremely painful. These aren't quite like the ones you get in
restaurants, because they use huge platter-sized tortillas. They are
still a grease maniac's dream--very greasy, very tasty. You can use
animal fat or lard to fry up the chimichangas, I believe, but I would
suggest using vegetable oil. It works just fine, and the other way
will probably cause a cholesterol overload. Otherwise, it's
fantastic. From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 200
Calories From Fat: 145
Total Fat: 15.6g
Cholesterol: 56.7mg
Sodium: 52.2mg
Potassium: 197.3mg
Carbohydrates: 0g
Fiber: 0g
Protein: 13.4g

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