Chimichangas

For the chimichangas, mix the eggs well with water and oil. Chop the chili pepper finely. Put the flour and polenta in a bowl. Add chili pepper, spices, salt and pepper.

Pour in the egg mixture and mix well. Let the tortilla dough swell for 60 minutes. Meanwhile, peel, wash and chop the onion. Peel the garlic clove, deseed the chili pepper and chop both.

Heat vegetable oil in a large frying pan and sauté the diced onion. Add garlic and chili and sauté, stirring, for half a minute. Add mince and fry until crumbly, about 3 minutes.

Mash the tomatoes with a fork and add. Add thawed and well drained corn, oregano and thyme. Cook meat filling until thickened, about 2 minutes, until mixture is slightly thickened. Remove from heat and let cool for about 20 minutes.

Mix tortilla dough until smooth. Heat 0.5 tsp. canola oil in a small pan (20 cm diameter), pour a thin layer of the batter on the bottom of the pan and fry for about half a minute.

Carefully turn tortilla, fry for half a minute, remove. Do the same with the remaining batter. Fry seven more tortillas and place side by side on a work surface.

Spread the meat filling in the center of the warm tortillas, leaving a border about 3 inches wide all around. Fold the sides of the tortillas over the filling and roll up from the open top or bottom.

Cover the center of the rolls with kitchen

Preparation Tip:

Serve the chimichangas with tomatoes, avocado or green salad. They are easy to prepare.

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