Recipe: Chimi Changas

Recipes using Tones Cumin, Ground

Chimi Changas

• Half of a 11 ounce can beef broth
• Chopped onion
• 1 tbsp flour
• 1/2 tsp ground cumin
• 6 large flour tortillas
• 2 pounds lean ground beef
• Canola oil for frying
• Shredded lettuce
• 7 ounce can green chili salsa
• 2 tomatoes chopped
• 1 cup guacamole
• 1/2 pint sour cream

• 2 ripe avocados
• 1 tsp lemon juice
• Few drops Tabasco
• Salt & pepper to taste

1. Warm tortillas in oven 5 minutes.
2. Brown ground beef, drain, add next 4 ingredients. Heat oil 1/2" deep to 400° F.
3. Spread 1/2 cup meat mixture over lower third of tortilla.
4. Fold bottom edge over meat mixture, then fold edges over, roll and secure with toothpick.
5. Fry 2 Chimi Changas at a time until golden and crisp.
6. Drain on paper towels.
7. Serve hot over shredded lettuce.
8. Top with green chili salsa, tomatoes, then guacamole and sour cream.