Subj : Re: Sweet Potato Burritos
To   : Ben Collver
From : Dave Drum
Date : Tue Nov 15 2022 05:39:00

-=> Ben Collver wrote to All <=-

 BC> I made this for dinner last night.  I bought a 5# bag of small, organic
 BC> sweet potatoes at the grocery store and baked them for an hour at 400
 BC> degrees, then removed the skins and mashed the potatoes.  I also brused
 BC> the tops of the burritos with oil and sprinkled them with a pinch of
 BC> salt prior to baking to make them crispy.

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Sweet Potato Burritos
 BC>  Categories: Mexican
 BC>       Yield: 1 servings

A chimichanga is basically a deep-fried burrito. While some Americans 
may associate this dish with Mexico, many food historians agree that 
the dish actually originated in the United States. To be specific, the 
chimichanga was born in Arizona in the twentieth century. 

So what you have there is not a burrito but a baked (rather than deep-
fried) chimichanga. I prefer my burritos as burritos - but chimichangas 
are very popular in the Mexican-themed restaurants in this area.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chimichangas
 Categories: Tex-mex, Pork, Chilies, Breads
      Yield: 12 Servings
 
    1/4 c  Bacon grease
      2 c  Chopped or shredded cooked
           - beef, pork or chicken
      1 md Onion; diced
      2 cl Garlic; minced
      2 md Tomatoes; chopped
      8 oz Canned chopped green chilies
      1 lg Boiled potato; diced
      1 ts Salt
  1 1/2 ts Dried oregano
      2 ts Chilli spice mix; to taste
      2 tb Minced fresh cilantro
     12 lg Flour tortillas; warmed
           Vegetable oil

MMMMM-------------------------GARNISHES------------------------------
           Shredded Cheddar cheese
           Sour cream
           Guacamole
           Salsa
           Shredded lettuce
           Chopped tomatoes
           Sliced ripe olives
 
  In a skillet, melt bacon grease over medium heat. Saute
  meat, onion, garlic, tomatoes, chilies and potatoes til
  the onion softens. Add salt, oregano, chilli spice and
  cilantro; simmer 2-3 minutes.
  
  Place a scant 1/2 cup meat filling on each tortilla.
  Fold, envelope-style, like a burrito. Fry seam side down
  in 1/2" of hot oil (360-375-oF) until crispy and brown.
  Turn and brown other side.
  
  Drain briefly on a paper towel. Place on a serving plate
  and top with shredded cheese, a dollop of sour cream,
  guacamole and salsa.
  
  Place shredded lettuce next to chimichanga and top with
  tomatoes and olives.
  
  Serve immediately.
  
  Yield: 12 servings.
  
  Though still debated, Tuscon is generally credited as
  the original home of the chimichanga (a fried "burro",
  as we call them, stuffed with meat, onions and chilies).
  
  I've combined several recipes into this one, and it's
  fairly authentic.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I added chilli spice/powder; that's what makes it Mexican.
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