DEADPOOL’S CHIMICHANGAS
- Kitchen Overlord
- May 2, 2016
- 1 min read
1 lb ground beef 6 tbsp tomato paste 1 medium onion, chopped 2 cloves garlic, minced 1 teaspoon cumin 1 tsp oregano ½ tsp celery salt 1/2 teaspoon salt 8 flour tortillas (7 to 8 inches) 1 cup Monterrey jack cheese oil for deep frying water soaked toothpicks There are as many ways to make a chimichanga as there are kids living at Xavier’s mansion. This one is made with beef, because cows are jerks.
Prepare the boiling oil! You want it to reach 350 degrees of lethal goodness.
While that heats up, brown your beef along with the onions and garlic.
Drain off the delicious fatty juices.
Mix in the tomato paste, cumin, oregano, celery salt, and regular salt.
Pile ⅛ of the beef mix on a high fat, nutrient free tortilla. They stick together better.
Top it with some cheese to give your chimichanga the best chance of burning your mouth on the first bite.
Fold the sides in and then the top and bottom down. Really, just roll it like a burrito. If you don’t know how to roll a burrito, kidnap someone who does.
Use your water soaked toothpicks to nail the edges closed.
Fry for 3-4 minutes per side, or until golden brown.
If you’re fancy, serve your chimichangas on a bed of lettuce, topped with picante sauce and sour cream. If you’re in a hurry, shove the molten chimichangas into your face fresh from the fryer. If you’re under attack, it’s a good thing you have that boiling oil.
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