Chimichangas

Chimichangas No. 9 Yields 6 Servings

6 10-inch flour tortillas following for garnish:
Corn oil for deep sour cream
frying lettuce, shredded
2 cups beef, ground, cooked avocado slices
6 tbls longhorn cheese, guacamole and/ or
grated salsa
Any combination of the

Preheat oven or toaster oven to 400 degrees.
If tortillas are not soft, wrap them in aluminum foil and warm in oven to
soften, about 5 minutes.
Keep warm.
Heat cooking oil in the deep fryer to 400 degrees.
Fold over the bottom third of each tortilla to make a solid base, as if you
were beginning to fold a letter.
Spread 1/3 cup of meat filling on the solid base.
Roll the base and filling one turn up, so that the fold is in the center and
widest part of the tortilla.
Now fold in each side of the tortilla and roll again, once or twice, until you
have a neat package.
Fasten the seam with toothpicks.
Make three chimichangas and then deep fry in hot oil until they are golden
(about 8 to 10 minutes).
Drain well on several layers of paper toweling.
While the one batch of chimichangas is frying, prepare the next three.
As soon as the chimichangas are drained, sprinkle the tops with cheese and
garnish as desired.
Cooking time: 8 to 10 minutes.