• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Sweet Hominy Chimichangas with Fruit Purees

  • Recipe Submitted by on

Category: Fruit, Desserts

 Ingredients List

  • 2 c White hominy (about one 29
  • -ounce can); drained
  • 4 ts Confectioners' sugar
  • 2 tb Heavy (whipping) cream
  • 1 pt Ripe strawberries; hulled
  • -(1 basket)
  • 2 Ripe mangos
  • 4 tb Butter
  • 2 tb Dark brown sugar
  • 6 Flour tortillas


1. In a food processor, blender, or food mill, puree the hominy. Stir in
the confectioners' sugar and cream. Place about 1/3 cup of the hominy
mixture in the center of a flour tortilla. Fold up envelope style.

2. Wash out the food processor or other machine and puree the
strawberries. Clean the machine again.

3. Peel the mangos; remove the pulp from the pits. Puree the pulp.

4. When ready to serve, melt 2 tablespoons of the butter with 1 tablespoon
of the brown sugar in a large frying pan set over medium heat. Heat until
the butter foams and the sugar melts, stirring to blend. Add 2 or 3 of the
filled tortillas, depending on the size of the pan, and fry for 1 minute.
Turn and fry on the other side until golden and slightly crisp, about 1
minute more. Remove to a platter. Heat the remaining 2 tablespoons butter
and 1 tablespoon brown sugar. Continue cooking until all the chimichangas
are done.

5. Spoon strawberry puree over one end of each chimichanga; spoon mango
puree over the other. Eat while still warm and crunchy.

Variations: Other than strawberries and mangos, you can use apricots;
berries (boysenberry, blueberry, raspberry, mulberry); cherries; guavas;
mandarin oranges or other oranges and tangerines; pineapple; and peaches.
Fruits that are mellow (pear, apple, papaya) don't provide the needed
contrast. The fruit puree can be embellished with a dash of: brandy,
cassis, grenadine, kirsch and Triple Sec.

from The Well-Filled Tortilla by Victoria Wise and Susanna Hoffman typed by
Tiffany Hall-Graham

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