Ingredients

How to make it

  • 1. Soften tortillas in the micro or regular oven and wrap them in a warm, damp (not wet) towel to keep them warm and soft.
  • 2. Heat the oil in a large skillet. Cast iron works best.
  • 3. Place about ½ cup of Shredded beef or pork on each tortilla; in a hotdog shape.
  • 4. Fold the tortilla, top-bottom-left-right and fry on each sides until just crispy.
  • 5. Drain on paper towels, then remove to a serving plate.
  • 6. Repeat until all the filling is used up.
  • 7. Mash the avocados; then stir in the remaining ingredients, except the cheese, to make a thick, smooth sauce. A food processor works here. You can add other ingredients to this sauce if you like. I often add chopped tomatoes.
  • 8. Place the cooked chimichangas on individual serving plates and top them with the avocado sauce and cheese.
  • Beans or Mexican rice are the usual side dish for this. Some lime wedges and a bit of salsa picante on the side are nice and Cervesa is a must.

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