Chimichangas!

During the holidays, my sisters, cousins, mom, aunt, and grandma gather to cook one of our favorite holiday meals—chimichangas. I love these things! Of course, you wouldn't want to eat these all year long, but once or twice a year never hurt anyone, and it's so worth it! Plus, I think you'll be surprised at how simple they are to make.


3-pound roast
3 onions, diced
3 tomatoes, diced
3 cans diced green chiles
A whole bunch of tortillas
Canola oil

Salt and pepper the roast and place in crock pot. Add water to reach about a third of the way up the roast. Add diced onions and green chiles. Cook on low all day, about 8 hours. When 1 hour is remaining, add the diced tomatoes.

After about 8 hours, shred the roast. Salt and pepper the shredded meat, and stir in some of the onions/chiles/tomatoes from the crock pot. Warm the tortillas, fill with meat mixture, and roll. Keep the tortilla together with toothpicks, and remove toothpicks after frying.

Heat canola oil in pot on stove. (Oil will be 2-3 inches deep.) Leave on medium high until you can toss in a piece of tortilla and watch it turn golden. Fry chimis two at a time and drain on a wire rack (or paper towels). Every couple of rounds you will want to wait a couple of minutes while the oil returns to its original temperature.

To keep warm, place on a cookie sheet in a preheated 200 degree oven.

Pour everything that is left in the crock pot into a large saute pan. Bring to a boil, and add a slurry of 1 part water/1 part flour. Stir constantly with a whisk until slurry is well incorporated and gravy looks yummy! Salt and pepper to taste.

Serve chimichangas with gravy, guacamole, cilantro, onion, sour cream, etc. Voila!



If you have any questions, ask me in the comments. Happy cooking!