Sweet Hominy Chimichangas With Fruit Purees

1. 1

   In a food processor or blender, puree the hominy.

2. 2

   Stir in confectioners' sugar and cream.

3. 3

   Place about 1/3 cup of the hominy mixture in the center of a flour tortilla.

4. 4

   Fold up envelope style.

5. 5

   Wash out the food processor and puree the strawberries and set aside; clean machine again before you puree the mangoes.

6. 6

   Peel the mangoes and cut pulp from pit.

7. 7

   Puree mangoes and set aside.

8. 8

   When ready to serve, in a large skillet over medium heat, melt 2 tablespoons of the butter with 1 tablespoon brown sugar.

9. 9

   Heat until the butter foams and sugar melts, stirring to blend.

10. 10

    Add 2 or 3 of the filled tortillas and fry for 1 minute.

11. 11

    Turn and fry on the other side until golden and slightly crisp, about 1 more minute.

12. 12

    Remove to a platter and heat the remaining butter with brown sugar.

13. 13

    Continue cooking until all the chimichangas have been cooked.

14. 14

    Spoon the strawberry puree over one end of each chimichanga; spoon mango puree over the other end.

15. 15

    Serve while warm and crunchy.

* Per serving · 4 servings · Values may vary.

No additional tips available.