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From the Kitchens of Pancho Villa has been awarded the honor of "WINNER" in the "Cookbooks: International" category of the 2014 International Book Awards!

Saturday, February 15, 2014

Fruit Filled Dessert Chimichangas

Tortillas are a cornerstone of true Mexican cuisine. Tortillas,
both corn and flour, are found on every table at every meal. It is no wonder that tortillas are also a favorite dessert component. They are such a huge part of the Mexican diet that the government regulates how much can be charged for corn tortillas. Today, I am making fruit filled chimichangas, using flour tortillas. You can make your own tortillas or purchase them. The only criteria is that they be very thin. Not those clod-hoppery tortillas that you can fill with 3 pounds of beans, but tortillas that are almost paper thin. If you have a tortillaria near your home, ask them to make some for you. It is just a simple adjustment on their equipment.

Fruit is also a staple of the Mexican diet. Some are more expensive than others, like apples which are imported. But many fruits are grown right here in Mexico, so those will be the ones we use.

I have chosen peaches....... I love peaches....... but you can choose apples, apricots, berries, pineapple, bananas – you get the idea.

I am only making enough for Pete and I today. So will use 4 flour tortillas – 2 each.

2 fresh peaches, peeled and seeds removed. Dice into large squares and place in a small pan with 1 tablespoon sugar. Gently sauté the peaches until the sugar melts. In a small cup, mix 1 teaspoon cornstarch with 1 tablespoon cold water. Add to the warm peaches and stir until clear and thickened.

Spread ¼ of the peach mixture in a line on each tortilla. Fold one end over the fruit, then each side to make a sort of pocket and then roll the other end to enclose the fruit.

Heat vegetable oil in a large pan to about 1/2” depth. Pop in a small square of bread and if it gets crispy, you are ready to fry the tortillas. Gently place the filled tortillas into the oil, seam side down. Fry until that side is golden brown, then turn and fry the other side. Remove to a plate lined with paper towels to absorb the oil.

Place 2 chimi's on each plate and sprinkle with some powdered sugar. May be served with ice cream or whipped cream too.

A word of warning: the fruit will be like napalm so let it cool slightly before digging in. You know how that first piece of pizza burns the roof of your mouth? This is worse!

Geez.......I had planned on taking photos of the beautiful chimi's I made, but Pete and a friend ate them while I was writing this!!!! Good grief!!! Is nothing sacred??? Photos to follow another day...

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