Mix flour, salt and cinnamon thoroughly. Cut in lard with a knife. Add enough
water to mix into rather elastic dough. Cut the dough into egg-size lumps. Chill
for 30 minutes.
Dust baking sheet with flour. Butter hands. Pat out each dough ball as big in
diameter as the largest skillet you have.
Put skillet over moderate (300 degrees F to 325 degrees F) heat. Heat skillet
until a drop of water dances and sizzles. Lightly heat each tortilla for 1 minute
on each side until lightly browned or speckled. Remove and stack in a towel. Set
Filling: Stew enough apricots, peaches or dried apples to make 2 cups, adding
2 tablespoons raisins, if desired. Stir granulated sugar and grated lemon rind into
fruit. Bring to a boil and stir; cool.
To assemble chimis, fold each tortilla 2 inches down from the top and up from
the bottom; spread the cooled filling from fold to fold, 2 inches in and 2 inches
from the right-hand edge. Spread a little butter an inch from the fruit. Roll the
chimis right to left around the fruit.
Heat lard to 370 degrees F, bubbling hot. Drop chimichangas in one by one. Remove
as they turn golden brown. Drain on brown paper.
Serve hot, sprinkled with confectioners' sugar. Add aniseed, if desired.