TOTAL TIME: Prep/Total Time: 30 min.

YIELD: 12 servings.

Though still debated, Tucson is generally credited as the original home of chimichangas (fried "burros", as we call them, stuffed with meat, onions and chiles). I've combined several recipes into this one, and it's fairly authentic. —Laura Towns, Glendale, Arizona

Ingredients

1/4 cup bacon grease

2 cups chopped or shredded cooked beef, pork or chicken

1 medium onion, diced

2 garlic cloves, minced

2 medium tomatoes, chopped

2 cans (4 ounces each) chopped green chiles

1 large peeled boiled potato, diced

1 teaspoon salt

1-1/2 teaspoon dried oregano

1 to 2 teaspoons chili powder or to taste

2 tablespoons minced fresh cilantro

12 flour tortillas (12 inches), warmed

Vegetable oil

Optional toppings: Shredded cheddar cheese, sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, sliced ripe olives

Directions

1. In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potato until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.

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