A Spicy Friday for the Non-Catholics

When I was a girl growing up, I thought all Christians were Catholic. The children I played with on the public school play ground were the same children who sat with me on Saturdays as we prepared for our First Communion.

I knew there were other faiths in the world – Jewish, Hindu, Buddhist. It just never occurred to me that not all Christians were Catholics. I bring this up because today is a Friday. It is also Spicy Guacamole Day. So while we won’t be serving up these Chimichangas for our supper tonight, since not all the Christian World is Catholic, and not all Catholics abstain from meat on Fridays, there are those who might enjoy a little meat with their Friday Night Supper. After all, this is Spicy Guacamole Day.

Beefy-Chorizo Chimichangas
1/2 White Onion
1 Garlic Clove
1 cup shredded Iceberg Lettuce
1 cup Monterey Jack Cheese
1/2 cup pickles Jalapeño Peppers
2 tablespoons Taco Seasoning
1/2 lb Chorizo
1 lb Ground Beef
1/2 teaspoon Cumin
1 (10 oz) can Ro-Tel Tomatoes
6 large Flour Tortillas
Oil for frying
3/4 cup Chunky Salsa
3/4 cup Sour Cream
3/4 cup Spicy Guacamole

Cut onion in half from root to tip. Reserve half for another purpose, peel and dice remaining half. Peel and mince garlic. Shred lettuce, spread out on a serving platter and set aside.

Place cheese in a bowl. Dice the Jalapeño Peppers, toss with the cheese, season with taco seasoning and set aside.

In a cast iron skillet over medium heat, brown Chorizo, Ground Beef and diced onion. Break meat into small pieces as it browns. Drain well, return to skillet. Add minced garlic, cook about a minute or so longer. Add cumin and Ro-Tel tomatoes. Simmer until heated through.

Place tortillas in a gallon-size bag, leave bag open. Heat on high in the microwave for 30 seconds, turn them over and heat 30 seconds more. Place 1/4 cup meat mixture in the center of 1 tortilla. Spread to within 1 1/2 inches of the bottom and side edges. Sprinkle with a slightly rounded tablespoon of cheese.

To form Chimichangas for frying fold bottom edge of tortilla up over filling; fold in side edges, then roll up to completely enclose filling. Place seam-side down until all the tortillas have been filled.

Heat oven to 250 degrees. Heat 1 inch oil in deep, heavy skillet over medium-high heat to 375 degrees; adjust heat to maintain temperature. Line baking sheet with paper towels.

Fry 2 to 3 Chimichangas at a time in oil for just a few minutes until golden on all sides, turning occasionally. Remove with tongs; drain on paper towels. Keep warm in the oven on a prepared baking sheet.

To serve arrange Chimichangas on the bed of lettuce. Drizzle with salsa, top each with a dollop of sour cream and guacamole.

Serve with Refried Beans and plenty of Margaritas.

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Not a word nor a discourse
whose voice is not heard;
Through all the earth their voice resounds,
and to the ends of the world, their message.
The heavens proclaim the glory of God.