Chimichangas

Yield: 12 servings

Ingredients:

1/4 c Bacon grease
2 c Beef pork OR chicken *
1 Onion; diced
2 Garlic cloves; minced
2 Tomatoes; chopped
8 oz Green chiles; chopped
1 Potato; peeled boiled diced
1 ts Salt
1 1/2 ts Dried oregano
2 ts Chili powder; (or to taste)
2 tb Fresh cilantro; minced
12 Flour tortillas; warmed

Instructions:

Vegetable oil Cheddar cheese; shredded Sour cream Salsa Lettuce; shredded Tomatoes; chopped * chopped or shredded cooked ******************************************************* ****************** In a skillet; melt bacon grease over medium heat. Saute meat onion garlic tomatoes chiles 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 inch of hot oil (360-375~F) until crispy and brown. Turn and brown other side. Drain briefly on a paoer towel. Place on a serving plate and top with shredded cheese a dollop of sour cream and salsa. Place shredded lettuce next to chimichanga and top with tomatoes. Serve immediately.