In skillet, melt bacon grease over medium heat.
Saute meat, onion, garlic, tomatoes, chilies and potatoes; until onion
softens. Add salt, oregano, chili powder and cilantro; simmer 2 to
3 minutes.
Place 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, until crispy
and brown. Turn and brown other side. Drain briefly on paper towels.
Place on plate and top with shredded cheese, sour cream, guacamole
and salsa. Place shredded lettuce around chimichanga and top lettuce
with chopped tomatoes and sliced black olives. 12 servings.
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