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Sweet Hominy Chimichangas With Fruit Purees

Make Sweet Hominy Chimichangas With Fruit Purees at home with Confectioners Sugar, Heavy Cream, Butter, Dark Brown Sugar, and Butter And Brown Sugar. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 4 tsp
• 2 tbsp
• 4 tbsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   In a food processor, blender, or food mill, puree the hominy.

2. 2

   Stir in the confectioners' sugar and cream.

3. 3

   Place about 1/3 cup of the hominy mixture in the center of a flour tortilla.

4. 4

   Fold up envelope style.

5. 5

   3. Peel the mangos; remove the pulp from the pits.

6. 6

   Puree the pulp.

7. 7

   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.

8. 8

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

9. 9

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

10. 10

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

11. 11

    Remove to a platter.

12. 12

    Heat the remaining

13. 13

    Continue cooking until all the chimichangas are done.