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Categories:Viewed: 40 - Published at: a year ago
Ingredients
- 2 cups white hominy, canned, drained
- 4 teaspoons confectioners' sugar
- 2 tablespoons heavy whipping cream
- 1 pint strawberry, washed and hulled
- 2 mangoes, ripe
- 4 tablespoons butter
- 2 tablespoons dark brown sugar
- 6 flour tortillas
Method
- In a food processor or blender, puree the hominy.
- Stir in confectioners' sugar and cream.
- Place about 1/3 cup of the hominy mixture in the center of a flour tortilla.
- Fold up envelope style.
- Wash out the food processor and puree the strawberries and set aside; clean machine again before you puree the mangoes.
- Peel the mangoes and cut pulp from pit.
- Puree mangoes and set aside.
- When ready to serve, in a large skillet over medium heat, melt 2 tablespoons of the butter with 1 tablespoon brown sugar.
- Heat until the butter foams and sugar melts, stirring to blend.
- Add 2 or 3 of the filled tortillas and fry for 1 minute.
- Turn and fry on the other side until golden and slightly crisp, about 1 more minute.
- Remove to a platter and heat the remaining butter with brown sugar.
- Continue cooking until all the chimichangas have been cooked.
- Spoon the strawberry puree over one end of each chimichanga; spoon mango puree over the other end.
- Serve while warm and crunchy.
