Chimichangas (1968, 1969)

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Sun Jun 25 01:19:33 UTC 2000

Press, 1968) by Ronald Johnson, pg. 62 (under BURROS):

   Fry a burro in deep fat after it is rolled.  It changes the flavor
entirely and is well worth trying.  If you wish a sauce serve either Cold
Green Chile Sauce (see p. 98) or Jalapeno Sauce (see p. 101).

    From SOUTHWESTERN COOKING: NEW & OLD (University of New Mexico Press,
1985) by Ronald Johnson (a revised version of the above book):

Pg. 84:  _Chimichangas_
   These are simply burritos deep fried, and they can be assembled with any
filling you'd put in a burrito.  Since one doesn't have to work so quickly to
maintain a warm dish, they are more suitable to make at home for a
combination platter than are burritos.  For this reason the salsa is usually
omitted from the filling and then later spooned over the chimichanga.
    After you have rolled up the flour tortilla fix it with toothpicks.  Heat
oil to about 375 degrees in a deep fat fryer, then fry one at a time for
about a minute and a half, turning to brown both sides.  Drain on paper
towels and serve Fresh Salsa (p. 55), Guacamole (p. 219), sour cream, or Red
Chile Sauce (p. 51).
Pg. 85:  _Bean Chimichangas_  (Recipe follows--ed.)  Another delight for
vegetarians--and the rest of us too.

    From SOUTHWEST COOKERY, OR, AT HOME ON THE RANGE (Doubleday & Company,
Inc., Garden City, NY, 1969) by Richard Wormser:

Pg. 87:  In the upper Santa Cruz Valley, between Tucson and Nogales, they pat
or roll flour tortillas until they are 12 to 18 inches in diameter; it is
easy to read large type through them.
    Then they make _burritos_ as above, first folding down the top and bottom
of the tortillas to add strength.
    These are then deep-fried, and called Chimichangos, a word with
absolutely no meaning in any Indian or Spanish dialect that anyone ever heard
of.  The translation might be "thingumajigs," but the flavor is delicious.
(Sweet Thingumabobs from Tubac)
4 cups sifted white flour, all purpose
1 1/2 teaspoons salt
1/2 teaspoon cinnamon
1/2 cup lard
Flour for dusting, butter for greasing hands
Lard for deep frying
Mix the three dry ingredients thoroughly; cut in the lard with a knife; add
enough water to make the dough slightly elastic--the amount of water seems to
vary with the climate.
Cut the dough into lumps about the size of an egg, and chill for half an hour.
Powder a bread board and massage your hands thoroughly with (Pg. 163--ed.)
butter.  Put a lump of dough on the board and pat it till it is as big in
diameter as the largest skillet you own or can borrow.
Put the skillet over a moderate heat, and warm it till a drop of water dances
and steams away.
Lay each tortilla in the skillet for a minute on each side; remove and stack
tortillas and set them aside.
1/4 cup granulated sugar
1/2 teaspoon grated lemon rind
2 cups stewed fruit, such as apricots or dried apples
1/4 cup unsalted butter
Lard for deep frying
Powdered sugar for dusting
Stir the sugar and lemon rind into the stewed fruit; bring to a boil and
allow to cool.
Fold each tortilla 2 inches down from the top and up from the bottom; spread
the fruit mixture from fold to fold about 2 inches wide and 2 inches in from
the right-hand edge; spread the butter for about an inch just in from the
fruit mixture.
Roll the tortilla from right to left around the fruit.
Heat the lard to 370 degrees F. and drop the chimichangos in one by one;
remove the same way as they turn the color of golden toast.
Drain on brown paper. sprinkle with powdered sugar, and serve hot.

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