Three of my five kids have moved out and flown away. I’m so proud of their independence, but I like to try to get everyone together once a week for dinner and to catch up. This weekend I made Chimichangas.

I know I need to work on my food photography, but I promise you these tasted better than I made them look. The base for my filling was shredded venison, but you can use any shredded meat of your choice.

Chimichangas

Ingredients

• 1/4 cup bacon grease
• 2 cups shredded meat of your choice
• 1 small onion, diced
• 1 TBSP minced garlic
• 2 medium tomatoes, chopped
• 7 ounce can diced green chiles
• 1 large potato, peeled and diced
• 1 tsp salt
• 1 1/2 tsp dried oregano
• 1 tsp chili powder
• 1 tsp ground coriander
• 6 (12-inch) flour tortillas
• Olive oil
• Toppings: shredded cheddar cheese, sour cream, guacamole, shredded lettuce and salsa

Directions

1. Microwave the potato for 4 minutes on HIGH heat. It should be firm, able to be sliced easily with a fork.
2. In a skillet, melt bacon grease over medium heat. Add the meat, onion, garlic, tomatoes, chiles and potato. Sauté 5 minutes or until the onion has softened.
3. Add salt, oregano, chili powder and coriander. Sauté 2-3 minutes more.
4. Put 1/6 of the filling onto each tortilla. Fold envelope-style like a burrito.
5. Heat olive oil in a skillet; just enough to coat the bottom of the pan.
6. Fry the chimichangas in batches, seam side down until brown and crispy. Turn and brown the other side.
7. Serve immediately with desired toppings.

Makes 6 large chimichangas

I serve these with a side of rice and a simple salad to complete the meal. I hope you enjoy them.

Kristie