Chicken or Beef Chimichangas (Tex-Mex)

• bacon, pieces↗1⁄2 lb
• lard (or oil for sauteing and as needed)↗
• small onion, diced↗1
• ground chicken (or beef)↗1 lb
• tomatoes, chopped↗2
• (4 ounce) can green chilies, chopped and drained↗1
• salt↗1 teaspoon
• Mexican oregano↗1 1⁄2 teaspoons
• chili powder↗1 -2 teaspoon
• fresh cilantro, minced↗2 tablespoons
• flour tortillas, warmed↗12
• vegetable oil, for frying↗
• Garnish
• shredded cheddar cheese (or queso Panela)↗
• sour cream, as needed↗
• salsa, as needed
• shredded lettuce, as needed
• sliced black olives, as needed

Step-by-step instructions

1. 1

   In skillet, saute bacon and onions in lard for 3 minutes.

2. 2

   Lower heat & add chilies, salt, oregano, chili powder and cilantro; simmer -3 minutes.

3. 3

   Add cooked & shredded chicken & tomatoes. Combine well and simmer 2-3 minutes.

4. 4

   Place 1/2 cup meat filling on each tortilla.

5. 5

   Fold like a burrito with the ends tucked inside.

6. 6

   Fry, seam side down, in 1/2 inch of hot oil, until mildly crispy and tan.

7. 7

   Flip and brown other side. Drain on paper towels or strainer.

8. 8

   Serve on a plate and top with shredded cheese, sour cream, and salsa.

9. 9

   Garnish around the chimichanga some shredded lettuce and top lettuce with chopped tomatoes and sliced black olives,.