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Sweet Hominy Chimichangas With Fruit Purees

A home-style Sweet Hominy Chimichangas With Fruit Purees made with White Hominy Drained, Confectioners Sugar, Heavy Cream, Ripe Strawberries, and Ripe Mangos. Serves 6. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 cup
• 4 tsp
• 2 tbsp
• 1 pt
• 2
• 4 tbsp
• 2 tbsp
• 6
• Style
• 2

Method (preview)

1. 1

   Puree the strawberries. Clean the machine again.

2. 2

   Peel the mangos; remove the pulp from the pits.

3. 3

   Puree the pulp.

4. 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.

5. 5

   Heat until the butter foams and the sugar melts, stirring to blend.

6. 6

   Add 2 or 3 of the filled tortillas, depending on the size of the pan, and fry for 1 minute.

7. 7

   Turn and fry on the other side until golden and slightly crisp, about 1 minute more.

8. 8

   Remove to a platter.

9. 9

   Heat the remaining

10. 10

    Continue cooking until all the chimichangas are done.

11. 11

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