Cowboy Chimichangas
Cowboy Chimichangas
1/2 lb chorizo
1 1/2 lb ground venison, elk or antelope
1 package taco seasoning
1 (8 oz) can tomato sauce
1 (8 oz) can diced green chile, drained
1/2 cup taco sauce
6 (8 to 10-inch) flour tortillas
Vegetable oil or lard
1 1/2 cups Monterey jack cheese, grated
Jalapeno peppers, seeded & chopped (optional)
Crumble chorizo & ground game into heavy fry pan
Cook over medium heat until browned; drain
Stir in seasoning & tomato sauce, green chiles & taco sauce
Bring to a boil, then simmer, stirring until thickened
Add jalapeno peppers, if desired
Spoon mixture onto centers of flour tortillas
Fold in opposite sides & roll up, using wooden pick if necessary to keep filling inside
Use deep fry pan & oil or lard to within an inch from the top
Oil is ready when bubbling
Very hot oil cooks chimis faster, yet prevents them from being saturated
Place chimis on their “seam” to seal
Turn & remove with tongs when both sides are browned
Drain on paper towel, then top with jalapenos & cheese
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