El Charro Cafe Chimichangas el Charro
6 flour tortillas (12 to 14 inches)
About 1 1/2 quarts salad oil
2 firm-ripe avocados (about 1/2 pound each)
2 tablespoons lime juice
1 (16 ounce) can red chili or enchilada sauce
3 cups shredded lettuce (iceberg and/or romaine) and/or red cabbage
2 cups (about 1/2 pound) shredded jack and/or Cheddar cheese
Tomato or fruit salsa
Lay 1 tortilla flat. Fold 1/3 up over center. Spoon 1/6 of the
filling across the doubled portion, leaving a 2-inch border at each
end. Roll tortilla once, fold in ends, then roll snugly to enclose
filling. Secure seam with toothpicks. Repeat to fill remaining
In a 5- to 6-quart pan (at least 10 inches wide) or 14-inch wok over
high heat, bring about 1 inch oil to 360 degrees, adjust heat to
Using a wide metal spatula, lower 1 chimichanga at a time into hot
oil, filling pan without crowding. Fry until golden on all sides,
turning occasionally, 6 to 8 minutes total per chimi. Transfer to a
towel-lined 10- x 15-inch pan. Keep warm in a 225 degree F oven.
Repeat to fry remaining chimichangas.
Meanwhile, peel, pit, and thinly slice avocados. Moisten slices with
lime juice. In a 1- to 11/2-quart pan over medium heat, warm chili
sauce; pour into a small bowl.
Line a platter or plates with lettuce. Remove toothpicks from chimis
and place, seam down, on lettuce. Sprinkle chimis evenly with 1 cup
cheese and garnish with avocado. Serve with remaining cheese and the
chili sauce, sour cream, and salsa, to taste.
Nutritional Information: Per chimi with pork: 927 cal., 50% from
fat; 50 g protein; 51 g fat (16 g sat.); 68 g carbo (3.8 g fiber);
1,654 mg sodium; 131 mg chol
Notes: You can make
these chimichangas with the overgrown, 16- or 18-inch flour
tortillas. But 12- to 14-inch tortillas (the fresher, the more
flexible) make impressive chimis too—even 10-inchers will do—and
they're easier to deep-fry at home. As a crisp alternative to
frying, place rolled chimis in an oiled 10 x 15-inch pan and brush
lightly with salad oil. Bake on the lowest rack in a 400 degree oven
until golden, about 35 minutes. If desired, sprinkle with cheese.
Source: Sunset Recipe Annual 2000 Edition El Charro Café: The Tastes
and Traditions of Tucson (Fisher Books, Tucson, 1998)