I am having a blast trying out all of my favorite Mexican recipes on Rob and seeing how they compare to what his mother and grandmother used to make when he was a kid. He says that this is the best Chimi he has ever eaten. I have to agree! It has the perfect crunchy outside, the hot spicy filling. It freezes and reheats very well in the toaster oven. Next time I’m making a huge batch. We can’t get enough!
The Worlds Best Chimichangas!
1/2 lb bacon, cooked and broken into pieces (save the grease!)
Extra bacon grease or lard for frying
1 lb ground beef (or venison, elk, moose, bison, etc)
1/2 onion, diced
2 tomatoes, chopped
1 can chopped green chilies
1 tsp sea salt
1 1/2 tsp oregano
1-2 tsp chili powder (depending on how hot you like it)
2 Tbsp cilantro-fresh
12 large homemade tortillas, warmed
- In skillet fry bacon and break into pieces. Pour bacon grease into a bowl and set aside.
- Add bacon pieces back to the pan. Add onion, and ground beef and brown
- Add green chilies, salt, oregano, chili powder, cilantro and tomatoes.
- Simmer 4-5 minutes to let flavors meld. NOW is the time to taste. I love that part!
- Lay out warm tortillas and spread 1/2 cup meat mixture into each tortilla. Fold envelope style
- Wipe out your skillet. Add bacon grease and lard to equal 1/2 inch. YES half an inch of grease!
- Heat to medium high and fry each Chimichanga seem side down. Turn and fry the other side.
- They will turn a beautiful golden brown when they are done.
- Drain on paper towels to crisp up.
- Serve with cheese, sour cream, salsa, tomatoes, olives, lettuce etc.
I don’t make these very often. But when I do Rob and I usually eat them for breakfast, lunch and dinner until they are all gone. So, so, soooooo good!
Something about the salty, smokey bacon flavor mixed with the sweetness of the tomato, mixed with the hot chili powder and the creamy cheese and sour cream. The crunch of the fried shell…the hot spicy meat. Yum! I’m getting hungry 
P.S Don’t you dare try to cheat and use some oil other than good ole bacon grease. It just won’t be the same, trust me.
Besides bacon grease and lard are very high in Vitamin D, are composed of 51% mono-unsaturated fat, have a high smoke point, help the body absorb nutrients (especially calcium) and have a neutral effect on blood cholesterol. So there.
P.P.S If you have a deep fat fryer, you can use that instead of a skillet. Pour out all that nasty canola oil and fill it with freshly rendered lard or beef tallow from a pasture-raised grass-fed animal. You can fry your Chimicangas in there and they will be even better!
This recipe will be featured on Whole Food Wednesdays, Made Famous By, Real Food Wednesdays, Food Renegade, Living Life Intentionally, Lunchbox Love, and Foodie Friday
