"Chile Fiend" > wrote in message
0.253...
> "Dimitri" > wrote in news:uOMck.4565$np7.2889
> @flpi149.ffdc.sbc.com:
>
>>
>> "Melba's Jammin'" > wrote in message
>> ...
>>> In article 3>,
>>> Chile Fiend > wrote:
>>>
>>>> Here's the typical way it happens.
>>> (snip)
>>>> The burritos are constructed as follows;
>>> (excellent details snipped)
>>>>
>>>> Burrito folding takes a little practice to get down. When you get
> good
>>>> you can really stuff them full but go light on the first couple to
> get
>>>> the technique down.
>>>
>>> Got it. I'm okay with folding them.
>>
>>
>> Hold it there,
>>
>> Now you need to make it in to a Chimichanga.
>>
>> http://www.youtube.com/watch?v=y4nFD...eature=related
>>
>> Always better than a burrito.
>>
>>:-)
>>
>>
>
> Ahhhh if only...
>
> I rarely do them at home. Not much of a deep fry afficianado.
>
> I will however brush the outside of a burrito with olive oil and crisp it
> up every once in a while. Nice change of pace.

Actually you don't need that much oil just a small pan that the burrito will
fit into and about an inch of oil. If you have the guts than use lard
(Manteca) The lard flavor works so well with tortillas.

Once fried they keep in a 200 degree oven very well.

A wet Chimichanga - Pork on the inside and salsa Verde outside.



--
Old Scoundrel

(AKA Dimitri)