Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c White hominy (about one 29
-ounce can) -- drained
4 ts Confectioners' sugar
2 tb Heavy (whipping) cream
1 pt Ripe strawberries -- hulled
-(1 basket)
2 Ripe mangos
4 tb Butter
2 tb Dark brown sugar
6 Flour tortillas
1. In a food processor, blender, or food mill, puree
the hominy. Stir in the confectioners' sugar and
cream. Place about 1/3 cup of the hominy mixture in
the center of a flour tortilla. Fold up envelope
style.
2. Wash out the food processor or other machine and
puree the strawberries. Clean the machine again.
3. Peel the mangos; remove the pulp from the pits.
Puree the pulp.
4. When ready to serve, melt 2 tablespoons of the
butter with 1 tablespoon of the brown sugar in a large
frying pan set over medium heat. Heat until the butter
foams and the sugar melts, stirring to blend. Add 2 or
3 of the filled tortillas, depending on the size of
the pan, and fry for 1 minute. Turn and fry on the
other side until golden and slightly crisp, about 1
minute more. Remove to a platter. Heat the remaining
2 tablespoons butter and 1 tablespoon brown sugar.
Continue cooking until all the chimichangas are done.
5. Spoon strawberry puree over one end of each
chimichanga; spoon mango puree over the other. Eat
while still warm and crunchy.
Variations: Other than strawberries and mangos, you
can use apricots; berries (boysenberry, blueberry,
raspberry, mulberry); cherries; guavas; mandarin
oranges or other oranges and tangerines; pineapple;
and peaches. Fruits that are mellow (pear, apple,
papaya) don't provide the needed contrast. The fruit
puree can be embellished with a dash of: brandy,
cassis, grenadine, kirsch and Triple Sec.
from The Well-Filled Tortilla by Victoria Wise and
Susanna Hoffman typed by Tiffany Hall-Graham
