This makes the tortillas easier to work with

PULLED-PORK AND BLACK BEAN CHIMICHANGAS

MA K E S 8

1 container (32 oz.) prepared pulled-pork barbecue 1 can (15 - 76 oz.) black beans, rinsed and drained 1 can (48 oz.) solid vegetable shortening

8 large corn tortillas Prepared Guacamole Sour cream

Homemade or bottled salsa

1.In a large bowl, combine the pork barbecue and black beans.

2.Scoop vegetable shortening into fryer. Set fryer temperature to 35O”F/175”C. to melt shortening; when shortening has melted, set fryer temperature to 365”F/185”C.

3.Wrap the stack of tortillas in slightly dampened plain paper towels and microwave on high for 30 - 45 seconds until warm and pliable

(this makes the tortillas easier to work with).

4.Place a tortilla on a clean dry work surface. Spoon about l/2 cup of the pulled-pork and black-bean filling onto one side of the tortilla. Roll up, folding in sides as you roll; secure bottom with a wooden pick. Repeat until all tortillas and filling are used.

5.With fryer lid closed, lower empty fryer basket into oil and quickly bring back to highest position. Add a few Chimichangas to the basket; close lid and lower filled basket into oil. Fry 2 - 3 minutes until light golden brown. Remove and drain on paper towels.

Keep warm.

6.Return oil to temperature before repeating process with remaining Chimichangas.

7.Serve with Guacamole, sour cream and salsa.