Chimichanga mysteries: The origin of Tucson's deep-fried masterpiece is an enigma wrapped in a tortilla - Recipe

Sunset, Oct, 1999 by Nora Burba Trulsson

2 cups (about 1/2 lb.) shredded jack and/or cheddar cheese

Sour cream

Tomato or fruit salsa

1. Lay 1 tortilla flat. Fold 1/3 up over center. Spoon 1/6 of the filling across the doubled portion, leaving a 2-inch border at each end. Roll tortilla once, fold in ends, then roll snugly to enclose filling. Secure seam with toothpicks. Repeat to fill remaining tortillas.

2. In a 5- to 6-quart pan (at least 10 in. wide) or 14-inch wok over high heat, bring about 1 inch oil to 360 [degrees]; adjust heat to maintain temperature.

3. Using a wide metal spatula, lower 1 chimichanga at a time into hot oil, filling pan without crowding. Fry until golden on all sides, turning occasionally, 6 to 8 minutes total per chimi. Transfer to a towel-lined 10- by 15-inch pan. Keep warm in a 225 [degrees] oven. Repeat to fry remaining chimichangas.

4. Meanwhile, peel, pit, and thinly slice avocados. Moisten slices with lime juice. In a 1- to 1 1/2-quart pan over medium heat, warm chili sauce; pour into a small bowl.

5. Line a platter or plates with lettuce. Remove toothpicks from chimis and place, seam down, on lettuce. Sprinkle chimis evenly with 1 cup cheese and garnish with avocado. Serve with remaining cheese and the chili sauce, sour cream, and salsa, to taste.

Calabacitas Filling (Squash)

PREP AND COOK TIME: About 50 minutes

MAKES: About 8 cups

Rinse 2 1/2 pounds zucchini, yellow crookneck, and/or pattypan squash, and trim ends. Cut squash into 1/2-inch chunks. In a 5- to 6-quart pan over medium-high heat, mix squash, 1 chopped onion (about 3/4 lb.), 3 chopped firm-ripe tomatoes (about 1 1/2 lb. total), 1/4 cup minced garlic, and 2 tablespoons salad oil; stir occasionally until onion is limp, about 8 minutes. Add 1 can (7 oz.) diced green chilies and 1 cup frozen corn kernels. Stir occasionally until squash is tender when pierced, about 10 minutes. Drain; reserve liquid for other uses. Season filling to taste with salt and pepper.

Per chimi with squash: 807 cal., 46% (369 cal.) from fat; 25 g protein; 41 g fat (11 g sat.); 94 g carbo (8.2 g fiber); 1,821 mg sodium; 40 mg chol.

Carnitas de Puerco Filling (Shredded Pork)

PREP AND COOK TIME: About 2 3/4 hours

MAKES: About 5 1/2 cups

Rinse 2 pounds boned pork loin and put in a 5- to 6-quart pan. Add 1 peeled and quartered onion (about 3/4 lb.), 2 peeled and diced carrots (about 1/2 lb. total), 10 to 12 peeled garlic cloves, and 1 teaspoon salt. Add water to barely cover meat (1 1/2 to 2 qt.). Bring to a boil over high heat; reduce heat and simmer, covered, until pork is tender when pierced, 1 1/4 to 1 1/2 hours. With a slotted spoon, transfer meat to a platter (reserve cooking liquid for other uses). When pork is cool enough to handle, in about 20 minutes, pull into shreds with 2 forks or your fingers.

Per chimi with pork: 927 cal., 50% (459 cal.) from fat; 50 g protein; 51 g fat (16 g sat.); 68 g carbo (3.8 g fiber); 1,654 mg sodium; 131 mg chol.

A chimi tour of Tucson

Here are three classic Tucson venues for chimichangas. Area code is 520.