Sweet Hominy Chimichangas With Fruit Purees Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
2 cup: White hominy, (about one 29
-, 1 basket
-ounce can), drained
2: Ripe mangos,
4 tsp: Confectioners sugar,
4 tbsp: Butter,
2 tbsp: Heavy, (whipping) cream
2 tbsp: Dark brown sugar,
1 pint: Ripe strawberries, hulled
6: Flour tortillas,
Directions:
1. In a food processor, blender, or food mill, puree the hominy.
Stir in the confectioners sugar and cream. Place about 1/3 cup of
the hominy mixture in the center of a flour tortilla. Fold up
envelope style.
2. Wash out the food processor or other machine and puree the
strawberries. Clean the machine again.
3. Peel the mangos; remove the pulp from the pits. Puree the pulp.
4. When ready to serve, melt 2 tablespoons of the butter with 1
tablespoon of the brown sugar in a large frying pan set over medium
heat. Heat until the butter foams and the sugar melts, stirring to
blend. Add 2 or 3 of the filled tortillas, depending on the size of
the pan, and fry for 1 minute. Turn and fry on the other side until
golden and slightly crisp, about 1 minute more. Remove to a platter.
Heat the remaining 2 tablespoons butter and 1 tablespoon brown sugar.
Continue cooking until all the chimichangas are done.
5. Spoon strawberry puree over one end of each chimichanga; spoon
mango puree over the other. Eat while still warm and crunchy.
Variations: Other than strawberries and mangos, you can use apricots;
berries (boysenberry, blueberry, raspberry, mulberry); cherries;
guavas; mandarin oranges or other oranges and tangerines; pineapple;
and peaches. Fruits that are mellow (pear, apple, papaya) dont
provide the needed contrast. The fruit puree can be embellished with
a dash of: brandy, cassis, grenadine, kirsch and Triple Sec.
from The Well-Filled Tortilla by Victoria Wise and Susanna Hoffman
typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-19-95
Source from luhu.jp
Stir in the confectioners sugar and cream. Place about 1/3 cup of
the hominy mixture in the center of a flour tortilla. Fold up
envelope style.
2. Wash out the food processor or other machine and puree the
strawberries. Clean the machine again.
3. Peel the mangos; remove the pulp from the pits. Puree the pulp.
4. When ready to serve, melt 2 tablespoons of the butter with 1
tablespoon of the brown sugar in a large frying pan set over medium
heat. Heat until the butter foams and the sugar melts, stirring to
blend. Add 2 or 3 of the filled tortillas, depending on the size of
the pan, and fry for 1 minute. Turn and fry on the other side until
golden and slightly crisp, about 1 minute more. Remove to a platter.
Heat the remaining 2 tablespoons butter and 1 tablespoon brown sugar.
Continue cooking until all the chimichangas are done.
5. Spoon strawberry puree over one end of each chimichanga; spoon
mango puree over the other. Eat while still warm and crunchy.
Variations: Other than strawberries and mangos, you can use apricots;
berries (boysenberry, blueberry, raspberry, mulberry); cherries;
guavas; mandarin oranges or other oranges and tangerines; pineapple;
and peaches. Fruits that are mellow (pear, apple, papaya) dont
provide the needed contrast. The fruit puree can be embellished with
a dash of: brandy, cassis, grenadine, kirsch and Triple Sec.
from The Well-Filled Tortilla by Victoria Wise and Susanna Hoffman
typed by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 03-19-95
Source from luhu.jp