Makes 6 servings
|Fresh Tomato Salsa|
|1||pound ground beef|
|1/2||cup finely chopped onion|
|1||clove garlic, minced|
|1/2||teaspoon ground cumin|
|1||can (8 ounces) tomato sauce|
|1/4||cup sliced pitted ripe olives|
|12||flour tortillas (8-inch diameter)|
|1||cup (4 ounces) shredded Monterey Jack cheese|
|1||cup sour cream|
|Cilantro sprigs and radishes for garnish|
- Prepare Fresh Tomato Salsa.
- Remove and discard casing from chorizo. Heat large skillet over high heat until hot. Reduce heat to medium. Crumble chorizo into skillet. Brown 6 to 8 minutes, stirring to separate meat.
- Crumble beef into skillet. Brown over medium-high heat 6 to 8 minutes, stirring to separate meat. Add onion, garlic and cumin; cook and stir 4 minutes or until onion is soft. Drain off and discard fat.
- Stir in tomato sauce. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 15 minutes. Uncover skillet; increase heat to medium. Cook and stir 5 minutes or until most of liquid has evaporated and meat is still moist. Stir in olives.
- Soften and warm tortillas.*
- Place 1/4 cup meat mixture on bottom half of 1 tortilla; spread to within 1-1/2 inches of bottom and side edges. Sprinkle with slightly rounded tablespoon cheese. Fold bottom edge of tortilla up over filling; fold in side edges, then roll up to completely enclose filling. Secure top with wooden toothpick. Repeat with remaining tortillas, meat mixture and cheese.
- Preheat oven to 250°F. Heat 1 inch oil in deep, heavy skillet over medium-high heat to 375°F; adjust heat to maintain temperature. Line baking sheet with paper towels.
- Fry 2 to 3 chimichangas at a time in oil 2 to 3 minutes until golden on all sides, turning occasionally. Remove with tongs; drain on paper towels. Keep warm in oven on prepared baking sheet.
- Remove toothpicks before serving. Serve with sour cream and Fresh Tomato Salsa. Garnish, if desired.
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