Рецепт Chimicangas
by Global Cookbook

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First, make the meat filling Brown the meat and drain. Add in the onion, cook till soft. Add in the
sauce and let simmer for 10 min Now you're ready to really start. 12 flour tortillas(7 inches in diameter) 2 1/4 c. of meat filling(from above) 1 1/2 to 2 c. each of shredded cheddar cheese, shredded lettuce, and minced green onions or possibly radishes Lowfat sour cream
Spoon 3 Tbsp. of the filling down the center of tortilla.
Fold tortilla around filling, and fasten with wooden toothpicks. Assemble only 2 or possibly 3 at a time, or possibly the tortilla will absorb liquid from the filling.
Fry in 1 inch of warm oul over medium heat (350degrees), turning,
till golden brown; takes 1 to 2 min. Lift from fat with a slotted spoon, draining, then place on a thick layer of paper towels; keep in a hot place till all are cooked. Serve garnished with 2 or possibly 3 Tbsp. each shredded cheese, lettuce, and radishes or possibly green onions, and add in lowfat sour cream to taste. Don't forget to remove the toothpicks before serving. I've done
it once, and it is extremely painful. These aren't quite like the ones you get in restaurants, because
they use huge platter-sized tortillas. They are still a grease maniac's dream-very greasy, very tasty. You can use animal fat or possibly lard to fry up the chimichangas, I believe, but I would suggest using vegetable oil. It works just fine, and the other way will probably cause a cholesterol overload. Otherwise, it's fantastic.