Ingredients
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1/2 lb bacon, pieces
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lard (or oil for sauteing and as needed)
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1 small onion, diced
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1 lb ground chicken (or beef)
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2 tomatoes, chopped
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1 (4 ounce) can green chilies, chopped and drained
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1 teaspoon salt
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1 1/2 teaspoons Mexican oregano
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1 -2 teaspoon chili powder
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2 tablespoons fresh cilantro, minced
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12 flour tortillas, warmed
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vegetable oil, for frying
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shredded cheddar cheese (or queso Panela)
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sour cream, as needed
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salsa, as needed
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shredded lettuce, as needed
Instructions
- In skillet, saute bacon and onions in lard for 3 minutes.
- Lower heat & add chilies, salt, oregano, chili powder and cilantro; simmer -3 minutes.
- Add cooked & shredded chicken & tomatoes. Combine well and simmer 2-3 minutes.
- Place 1/2 cup meat filling on each tortilla.
- Fold like a burrito with the ends tucked inside.
- Fry, seam side down, in 1/2 inch of hot oil, until mildly crispy and tan.
- Flip and brown other side. Drain on paper towels or strainer.
- Serve on a plate and top with shredded cheese, sour cream, and salsa.
- Garnish around the chimichanga some shredded lettuce and top lettuce with chopped tomatoes and sliced black olives,.