Chimichangas

8 servings Prep: 10 mins, Cooking: 15 mins
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These tortilla's originate from Sonora, Mexico.

By Food24 April 16 2010
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Ingredients (2)

10 tortillas — flour
Picadillo
corn oil
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Method:

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.



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