Crispy Tucson Chimichanga Recipes

Steps:

• In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.

Steps:

• Brown ground meat, onion and garlic in electric skillet at 365°F or in large heavy skillet on medium-high heat. Drain. Stir in tomatoes, 1/3 cup salsa, chili powder, thyme, salt and cayenne. Simmer at 300°F or on medium-low heat for 10 to 15 minutes or until mixture is thickened. Stir occasionally. Remove from heat. Stir in refried beans.Heat 2 or 3 inches Crisco Oil to 365°F in deep fryer. Place 1/2 cup beef mixture in center of each tortilla. Fold opposite sides of tortilla to center over beef mixture. Fold ends toward center. Secure with wooden toothpick.Fry 1 or 2 at a time in deep fryer. Fry 1-1/2 to 2 minutes, until golden brown. Turn as needed for even browning. Drain on paper towels. Sprinkle each with 2 tablespoons cheese. Serve immediately with salsa, if desired.