Chicken Or Beef Chimichangas (Tex-Mex)

• 1/2 lb bacon, pieces
• lard (or oil for sauteing and as needed)
• 1 small onion, diced
• 1 lb ground chicken (or beef)
• 2 tomatoes, chopped
• 1 (4 ounce) can green chilies, chopped and drained
• 1 teaspoon salt
• 1 1/2 teaspoons Mexican oregano
• 1 -2 teaspoon chili powder
• 2 tablespoons fresh cilantro, minced
• 12 flour tortillas, warmed
• vegetable oil, for frying
• Garnish
• shredded cheddar cheese (or queso Panela)
• sour cream, as needed
• salsa, as needed
• shredded lettuce, as needed
• sliced black olives, as needed

1. In skillet, saute bacon and onions in lard for 3 minutes.
2. Lower heat & add chilies, salt, oregano, chili powder and cilantro; simmer -3 minutes.
3. Add cooked & shredded chicken & tomatoes. Combine well and simmer 2-3 minutes.
4. Place 1/2 cup meat filling on each tortilla.
5. Fold like a burrito with the ends tucked inside.
6. Fry, seam side down, in 1/2 inch of hot oil, until mildly crispy and tan.
7. Flip and brown other side. Drain on paper towels or strainer.
8. Serve on a plate and top with shredded cheese, sour cream, and salsa.
9. Garnish around the chimichanga some shredded lettuce and top lettuce with chopped tomatoes and sliced black olives,.

bacon, lard, onion, ground chicken, tomatoes, green chilies, salt, oregano, chili powder, fresh cilantro, flour tortillas, vegetable oil, cheddar cheese, sour cream, salsa, shredded lettuce, black olives

Taken from www.food.com/recipe/chicken-or-beef-chimichangas-tex-mex-371169 (may not work)