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Recipe from: 16 April 2010

Ingredients 3
Servings 8
Time 10 mins


  • 10
    Unbaked flour tortillas
  • 5
  • Corn oil


15 mins
Spoon about 60 ml of picadillo down the centre of each tortilla.

Fold in the sides, the bottom and then the top as you would an envelope, or use a cocktail stick if it doesn’t work.

Pour the corn oil into a frying pan and fry the chimichangas, a few at a time for a few minutes until golden.

Drain on kitchen towels and serve with drinks and garnished with finely sliced carrot and celery sticks.

Even though this is not normally done, I like to make a little home made wasabi mayonnaise on the side for those that need some extra warmth.

Read more on: starch  |  sauté

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