CHIMICHANGAS : MEXICAN FOOD RECIPE
Be sure to set these out to drain on paper towels after frying; otherwise they will be too greasy to handle.
1 medium-sized white onion
1 medium-sized red tomato
1⁄2 cup canned jalapeño peppers, or 4 fresh jalapeños
1⁄2 pound Colby cheese
1 pound lean ground beef
11⁄2 teaspoons chili powder
1⁄2 teaspoon ground black pepper
1 teaspoon garlic salt
1⁄4 teaspoon cayenne pepper
1⁄2 teaspoon dried oregano
8 flour tortillas
2 cups vegetable oil
1. Peel the onion and cut into 1⁄4-inch pieces. Remove the stem from the tomato and cut into 1⁄4-inch pieces. Chop the jalapeño peppers into 1⁄4-inch pieces. Grate the cheese.
2. In a medium-sized frying pan, fry the ground beef and onions on medium heat until the meat is brown and the onions are translucent. Drain off the grease.
5. Heat the vegetable oil to medium-high in a large skillet. Add 2 or 3 tortillas at a time. Fry quickly until golden brown on each side.
Say Cheese! Like virtually every culture in the world, the various regions of Mexico have their own types of cheese. Unfortunately very few of these are available outside of Mexico, even in authentic Mexican restaurants. At the same time, because Mexican cuisine was influenced by Spanish cuisine centuries ago, the entire world of European cheeses is used in their recipes.