INGREDIENTS:

FOR THE CHIMICHANGAS:

• 3 cups refried beans
• 1-1/2 cups leftover smoked beef brisket, chopped
• 6 12” flour tortillas
• 6 toothpicks

LET’S GET COOKING:

1. Preheat your fryer to 375°F
2. In a large mixing bowl, combine the refried beans and brisket
3. Warm your tortillas so they are pliable
4. While the tortilla is still warm and pliable, add 3/4 cup of filling to the middle spreading out the contents into a rectangular “package” that you will wrap.
5. Folding the two sides in, use the bottom edge of the tortilla to go over “the package,” touch the top edge, then rake back across the tortilla to tuck the bottom edge into the “the package” filling. Quickly move to the two sides on the top to fold them in slightly, then roll the whole thing back over to the top edge, securing it with a toothpick.
6. Repeat this process for all 6 tortillas.
7. Deep fry the chimichangas for 4-5 minutes, depending on your desired crispness and tortilla color.
8. Let them cool on a rack, then serve warm!