Chicken & Sausage Paella
INGREDIENTS:
1/4 c Bacon grease -taste
2 c Chopped or shredded cooked 2 T Minced fresh cilantro
-beef, pork or chicken 12 lg Flour tortillas, warmed
1 md Onion, diced -Vegetable oil
2 Garlic cloves, minced -Shredded Cheddar cheese
2 md Tomatoes, chopped -Sour cream
2 cn (4 oz. each) chopped green -Guacamole
-chilies -Salsa
1 lg Peeled boiled potato, diced -Shredded lettuce
1 t Salt -Chopped tomatoes
1 1/2 t Dried oregano -Sliced ripe olives
1 To 2 tsp. chili powder or to
1/4 c Bacon grease -taste
2 c Chopped or shredded cooked 2 T Minced fresh cilantro
-beef, pork or chicken 12 lg Flour tortillas, warmed
1 md Onion, diced -Vegetable oil
2 Garlic cloves, minced -Shredded Cheddar cheese
2 md Tomatoes, chopped -Sour cream
2 cn (4 oz. each) chopped green -Guacamole
-chilies -Salsa
1 lg Peeled boiled potato, diced -Shredded lettuce
1 t Salt -Chopped tomatoes
1 1/2 t Dried oregano -Sliced ripe olives
1 To 2 tsp. chili powder or to
In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder 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 inch of hot oil (360-375 degrees) 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. Submitted