Chimichangas San Carlos

November 4: Feast Day of St. Charles Borromeo

Happy birthday to Brother Brian H. who was born on the Feast Day of St. Charles Borromeo (also his patron saint). Brian was one of the less finicky ones to cook for at a Catholic community house whenever the priests, brothers and lay people celebrated their birthdays or saint days (Brian used to live in community with Islander’s brother and others in their congregation).

With rotating “celebrations of life”, we would need to remember who wanted to eat what at the house, which can get confusing! For instance, Father Bill B. does not like coconut but loves anything chocolate; Nicholas M. does not like chocolate but insists on a strawberry-and-cream cake or confetti cake; Father Tim likes rocky road; “sistah” Lisa V. also does not like chocolate but prefers lemon and guava flavors; Justin Q. likes all sweets but does not like fish (which he admits is problematic during Lent); and Brother Dennis likes tres leches but not pasta. But Brian goes along with whatever food we gift him with (he usually combines his cake with Nicholas because their birthdays are within days of each other).

But here is a recipe we tried in honor of Brian and his patron saint—Chimichangas San Carlos. This Tex-Mex dish is deliciously appropriate, since Brian ministers in the area. It is a tortilla filled with a meat mixture, then folded and fried. Similar to a burrito, Chimichangas San Carlos remind us of wrapping a gift for him but it is edible. Try this festive food for birthdays and on the Feast Day of St. Charles Borromeo.

Recipe

(Adapted from Cooking with the Saints by Ernst Schuegraf)

Ingredients

• 1 large onion, chopped
• 3 tomatoes, chopped
• 2-3 garlic cloves, minced
• 1 pound ground beef, lean
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon oregano
• 1 teaspoon salt
• 1 avocado, sliced
• 1-2 cups cheddar cheese, shredded
• 6-8 large flour tortillas
• vegetable oil (for frying)

Directions

Chop the onions and tomatoes. Set aside. In a large skillet, heat a little vegetable oil and sauté the onions, tomatoes and minced garlic. Add the ground beef and cook until brown.

Add the chili powder, cumin, oregano and salt. Mix well. Drain any liquid. Set the filling aside to cool.

When ready to assemble, slice the avocado and set aside. Place some of the meat mixture in the middle of the tortilla. Sprinkle with a handful of cheese. Top with a few slices of avocado.

Fold like a square envelope, beginning with the sides. Secure the tortilla flap with a toothpick.

Place side down on a baking sheet. Continue to fold the rest of the chimichangas. Heat a deep fryer with oil. Carefully lower the chimichangas into the oil and fry until brown. Remove with a slotted spatula and drain on paper towels. Take out the toothpick. Serve hot with shredded lettuce and condiments (hot sauce, sour cream or salsa).

Notes

• Warm the tortillas according to the package directions so they are more pliable and won’t tear as easily.
• Search our blog for other Mexican or Tex-Mex recipes.