Chimichangas

• 2 Tbsp. corn oil
• 2 c. diced pork
• 1/4 c. chopped onions
• 8 oz. picante sauce
• 8 oz. tomato sauce
• 1/4 c. raisins
• 2 tsp. chili powder
• 1/4 tsp. cinnamon
• 10 to 12 (7-inch) floured tortillas
• 1 pt. corn oil
• shredded lettuce
• sour cream

1. In heavy 2-quart saucepan heat 2 tablespoons corn oil over medium heat.
2. Add meat and onion.
3. Cook, stirring, 5 minutes or until browned.
4. Stir in next 5 ingredients.
5. Stirring frequently, cook 12 minutes, or until no liquid remains.
6. Cool.
7. Soften tortillas according to package directions.
8. Spoon 3 to 4 tablespoons meat mixture on lower half of each tortilla, near edge. Fold 2 opposite sides toward center.
9. Roll up from bottom.
10. Pour about 1 pint corn oil into a heavy skillet to depth of 1/2-inch, filling not more than 1/3 full.
11. Heat over medium heat.
12. Carefully add chimichangas, seam side down, a few at a time.
13. Fry, turning once, 1 to 2 minutes or until golden brown.
14. Drain on paper towel. Top with remaining ingredients.
15. You may use chicken or beef in place of the pork.

corn oil, pork, onions, picante sauce, tomato sauce, raisins, chili powder, cinnamon, floured tortillas, corn oil, shredded lettuce, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=461844 (may not work)