Chimichangas Dulces de Tubac
- 4 cups sifted all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup pork lard
- Flour (for baking sheet)
- Butter (for greasing hands)
- Lard (for deep drying)
- 2 cups pitted apricots, peaches or dried apples
- 2 tablespoons raisins (optional)
- 1/4 cup granulated sugar
- 1/2 teaspoon grated lemon rind
- Confectioners' sugar
- Aniseed (optional)
- Tortillas: 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.
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