Cooking Tips & Hints
                 Week 78 Featured Recipe
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CHIMICHANGA
(click for printable version of this recipe)
This week we salute the Arizona Cardinals. While looking for traditional foods that they eat in Arizona, I discovered that the Chimichanga was created in Tucson, Arizona by a woman who accidentally dropped her enchilada in hot grease and to avoid cursing in front of her children, she yelled “chimichanga”! The dish is now a favorite!
TOOLS:
• Deep Fryer or Large Pot
• Skillet
• Cutting Board
• Knife
• Lettuce Knife
• Tongs
• Wooden Spoon
INGREDIENTS:

• 6 flour tortillas (12")
• 1 lb ground beef
• 1 medium onion, chopped
• 1 can Enchilada sauce
• 2 cloves garlic, chopped fine
• salt & pepper to taste
• Vegetable oil
• 2 cups Cheddar cheese, shredded
• 2 cups iceberg lettuce, shredded
• 2 cups green onions, chopped
• Tomatoes, chopped (optional)
• Black olives, sliced (optional)
• Avocados (optional)


(CLICK ANY PICTURE TO ENLARGE)

PREPARATION: In a large frying pan over medium-high heat, brown the ground beef, drain, leaving the beef in the pan. Add the onion, enchilada sauce, salt and pepper. Cook appx 2 to 3 minutes until onions are transparent. Add the garlic until you smell the aroma. Remove from heat. Wrap the tortillas in paper towel and warm them in the microwave, appx 6 to 7 seconds per tortilla. In the center of each warm tortilla, spoon 1/6 meat filling. Fold tortilla, tucking in the ends to make a secure fat tube and fasten with wooden toothpicks. Assemble only 2 or 3 at a time so the tortilla doesn’t absorb the liquid from the sauce.

In a large pot or deep fryer, add at least 4 inches of vegetable oil. Heat the oil to 375 or 400 degrees F. Fry the chimichangas 1 or 2 at a time, 3 minutes or until golden brown. Remove from oil, drain, remove the toothpicks and place on bed of lettuce on serving plates. Top with cheese, tomatoes, green onions and any optional ingredient you would like. Serve.

HINTS: I had fun making these and was amazed at how flaky the tortillas came out. My wife says they are definitely a keeper. Be sure to check out next week’s recipe from Buffalo New York. I think you will be surprised.
(CLICK ANY PICTURE TO ENLARGE)