Side Pannel
Sweet Hominy Chimichangas with Fruit Purees
Sweet Hominy Chimichangas with Fruit Purees
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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
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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