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Receta Sweet Hominy Chimichangas With Fruit Purees

by Global Cookbook

Ingredientes

2 c. White hominy (about one 29 oz can), liquid removed 4 tsp Confectioners' sugar 2 Tbsp. Heavy (whipping) cream 1 pt Ripe strawberries, hulled (1 basket)

2 x Ripe mangos 4 Tbsp. Butter 2 Tbsp. Dark brown sugar 6 x Flour tortillas

Direcciones

1. In a food processor, blender, or possibly food mill, puree the hominy. Stir in the confectioners' sugar and cream. Place about 1/3 c. of the hominy mix in the center of a flour tortilla. Fold up envelope style.
2. Wash out the food processor or possibly 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, heat 2 Tbsp. of the butter with 1 Tbsp. of the brown sugar in a large frying pan set over medium heat. Heat till the butter foams and the sugar melts, stirring to blend. Add in 2 or possibly 3 of the filled tortillas, depending on the size of the pan, and fry for 1 minute.
5. Turn and fry on the other side till golden brown and slightly crisp, about 1 minute more. Remove to a platter. Heat the remaining 2 Tbsp. butter and 1 Tbsp. brown sugar. Continue cooking till all the chimichangas are done.
6. Spoon strawberry puree over one end of each chimichanga; spoon mango puree over the other. Eat while still hot and crunchy.
7. Variations: Other than strawberries and mangos, you can use apricots; berries (boysenberry, blueberry, raspberry, mulberry); cherries; guavas; mandarin oranges or possibly other oranges and tangerines; pineapple; and peaches.
8. Fruits which are mellow (pear, apple, papaya) do not provide the needed contrast. The fruit puree can be embellished with a dash of: brandy, cassis, grenadine, kirsch and Triple Sec.

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