the best chimichanga

 Although there is ongoing discussion, chimichangas—fried "burros" filled with beef, onions, and chiles—are commonly attributed to Tucson. This is a reasonably authentic recipe that I blended a few different ones into. —Laura Towns, Arizona's Glendale

Ingrendients:

1. 1/4 cup bacon grease
2. 2 cups chopped or shredded cooked beef, pork or chicken
3. 1 medium onion, diced
4. 2 garlic cloves, minced
5. 2 medium tomatoes, chopped
6. 2 cans (4 ounces each) chopped green chiles
7. 1 large peeled boiled potato, diced
8. 1 teaspoon salt
9. 1-1/2 teaspoon dried oregano
10. 1 to 2 teaspoons chili powder or to taste
11. 2 tablespoons minced fresh cilantro
12. 12 flour tortillas (12 inches), warmed
13. Canola oil
14. Optional toppings: Shredded cheddar cheese, sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, sliced ripe olive.

Instructions:

Step:No:01

Melt bacon oil in a skillet over a medium heat. Potato, tomatoes, chiles, onion, and garlic should all be sautéed until the onion becomes tender. For two to three minutes, boil the salt, oregano, chili powder, and cilantro. Top each tortilla with a scant half cup of the meat filling. Make an envelope fold, just like a burrito. Fry in 1/2 inch of heated oil, seam side down. (360°–375°), or until browned and crispy. Flip over and brown the other side. Quickly drain onto a paper towel. Garnish as desired; serve right away.

more details for recipes:https://www.tasteofhome.com/recipes/chimichangas/