Chimichangas

Chimichangas are one of those Mexican foods that aren't technically Mexican; however, I categorize them as such and they have always been one of my favorites. This is a version that my family enjoys.

Boneless, Skinless Chicken Breasts

El Pato or salsa
Tortillas
Shredded Cheese
Sour Cream
Guacamole

Pan fry chicken breasts in a non-stick skillet with a little oil. After frying, I put the chicken in a bowl, put a couple tablespoons of El Pato on top and cover the bowl with foil. Let the chicken cool and then shred the chicken, letting it soak in the sauce and drippings from the chicken.

Place a couple tablespoons full of chicken in the center of a tortilla, sprinkle with some cheese and roll up burrito-style and secure with a toothpick. Deep fry until golden brown and remove to drain on some paper towels. Garnish with sour cream and guacamole.

Navajo Tacos

Navajo Tacos are definitely one of my childhood favorites, and something my family enjoys now. While in high school, the majority of our games and meets were played on the Indian reservations in northeast Arizona. Fry bread and these tacos are a staple there and are often found among nachos and other game-time fare at the concessions. I'll never forget the kindness shown to us by some sweet women who made our whole volleyball team a dinner of these delicious tacos, knowing that there wasn't any fast food close, and we would be hungry after our games. I use a white bread dough to fry, but it doesn't even come close to their light and tender fry bread.

Bread dough, after one rise, roll into small ovals and deef fry
Pinto beans

Browned ground beef seasoned with onion, taco seasoning/chili powder & cumin
Cheese
Lettuce
Tomato
Onion
Sour Cream
Salsa

Meatloaf

Hamburger
Ketchup
Egg
Bread Crumbs
Chopped Onion
Salt & Pepper