1/4 cup pickled jalapeno chiles, seeded and minced
1 recipe Basic New Mexico Chile Sauce
1 cup sour cream
Shredded lettuce and chopped tomato
Heat vegetable oil in a deep fryer to 350 degrees F. Soften
the tortillas. Place approximately 1/4 of the Machaca on each
tortilla; then top each with 1/4 cup cheese (reserve the remaining
cup of cheese for the final topping), 1/4 cup green chile, 1
tablespoon pickled jalapeno, and roll it up.
Meanwhile, bring the chile sauce to a simmer.
Fry the burritos one at a time until they are a crispy golden brown.
Quickly drain the chimichangas and place them on individual serving
plates. Cover the chimichangas with the chile sauce, sprinkle
with the remaining cheese, and then top each chimichanga with
1/4 cup of sour cream.
Garnish the plates with the lettuce and tomato and serve immediately.