Chimichangas de carne de res by their Mexican name.
In a food processor, add two of the skinned, seeded avocados, sour cream, chiles, chili juice and cilantro. Process until thick and smooth.
Thinly slice the remaining two avocados & divide into 4 servings.
Use a tortilla warmer to warm tortillas in an oven or microwave.
Place 2 cups shredded beef and one serving of sliced avocado to each tortilla.
Fold and fry tortillas until crispy. Drain well on a paper towel.
To serve, add a warm, fried chimichanga to a plate and top with avocado sauce.
See also our other recipe for chimichangas.
Other fillings can be used such as dried meet with rice or beans; marinated meat, cooked.
Mexican and American fusion
Food in Mexico