The Famous Chimichanga, created in 1922 by a voluptuous Mexican cook. Treasured by all but mostly Mac.
She accidentally dropped it in to the deep fryer, as a result the word was created as slang meaning boiled monkey.
2 tomatoes, finely chopped
1 avocado, halved, stone removed, peeled, finely chopped
1 tbs fresh lemon juice
1/4 cup chopped fresh coriander
1 small red onion, finely chopped
8 Old El Pasco flour tortillas
1 tbs olive oil
1/2 barbecued chicken, skin and bones removed, flesh shredded
310g can Edgell corn kernels, drained
2/3 cup (70g) grated cheddar
Vegetable oil, to fry
Combine the tomatoes, avocado, lemon juice, 1 1/2 tbs of the coriander, 1/2 of the onion in a bowl. Set aside.
Preheat oven to 160°C. Wrap the flour tortillas in foil and warm in oven.
Heat the oil in a frying pan over a medium heat. Add the remaining onion and cook, for 2 minutes or until soft.
Add the chicken and corn kernels, and cook, for 1-2 minutes or until heated through. Remove from the heat.
Stir in the cheese and remaining coriander.
Working with one tortilla at a time (keeping the others covered).
Spoon 1/8 of the mixture into the centre of the tortilla.
Fold in the sides and roll up like and envelop to enclose the filling. Secure with toothpicks.
Repeat with remaining filling and tortillas.
Add enough oil to a frying pan until 1/2cm deep. Heat over a medium-high heat.
Cooking the tortillas in batches, for 1 minute each side or until golden.
Transfer to a plate lined with paper towel. Serve with the tomato and avocado salsa.
Rice is optional, take a portion of diced vegetables from above and cook with the rice.
Enjoy this delicious treat.