Chorizo and Cheese Chimichangas

Ingredients

• 250 g chorizo (chopped or crumbled)
• 2 potatoes (peeled and cut into small cubes)
• 8 flour tortillas (medium or large)
• 200 g Chihuahua or asadero cheese (shredded or cut into strips for melting)
• vegetable oil (enough for frying)
• salt and pepper (to taste)

Steps

1. 1

   In a large skillet over medium heat, cook the crumbled chorizo until it releases its fat and begins to brown.

2. 2

   Add the cubed potatoes to the skillet with the chorizo. Season with a little salt and pepper if needed. Cover and cook, stirring occasionally, until the potatoes are tender and golden brown.

3. 3

   Warm the flour tortillas slightly on a griddle so they become flexible and do not tear when folded.

4. 4

   Place a portion of the chorizo and potato mixture in the center of each tortilla and add a generous amount of cheese.

5. 5

   Fold the sides of the tortilla toward the center, then roll it up tightly to form a sealed burrito.

6. 6

   In a clean skillet, heat enough oil for frying over medium-high heat.

7. 7

   Place the chimichangas in the hot oil seam-side down first to seal them. Fry until all sides are golden brown and crispy.

8. 8

   Remove from the oil and place on paper towels to absorb excess grease. Serve hot with sour cream, salsa, or guacamole to taste.

Notes

You can use toothpicks to keep the tortillas from opening while frying, but remember to remove them before serving.

Nutrition per serving

• chimichangas
• chorizo
• cheese
• Mexican snacks
• Mexican food
• fried
• lunch