Directions: |
Directions:In a large skillet, cook turkey over medium heat until no longer pink, then drain. Stir in the diced potatoes, onion sauté for 3 minutes. Add tomatoes (and chilies, if adding) and let it cook until potatoes are tender. Spoon about 1/3 cup of turkey mixture off-center on each tortilla (tortilla must be warmed up first to avoid it breaking when folding). Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks if necessary. In an electric skillet or pan, heat 1 in. of oil to 375°. Fry the chimichangas for 1 ˝ to 2 minutes on each side or until browned (to liking). Drain on paper towels.
For Salsa:
Boil tomatoes until soft and set aside to cool off. Once cooled off put tomatoes with ˝ cup of the water (you can add more later if you want it more liquid) you boiled them in, put in blender with onion, garlic, cloves, and salt to taste (add chilies, if adding). Grind it all together and pour in your sauce plate, then add oregano grounding as you put it on top and mix gently. Shred lettuce in very thin slices in a container with water until ready to serve so it doesn’t get wilted, but pull it out of the water a few minutes before serving so it drains a little (you don’t want the chimichangas to get wet). Sour Cream goes on top of the chimichanga when serving add lettuce and salsa. You can add red rice or some veggies on the side when serving. |
This recipe for Chimichangas, by 