Chimichangas - cooking recipe

Ingredients

2 Tbsp. corn oil
2 c. diced pork
1/4 c. chopped onions
8 oz. picante sauce
8 oz. tomato sauce
1/4 c. raisins
2 tsp. chili powder
1/4 tsp. cinnamon
10 to 12 (7-inch) floured tortillas
1 pt. corn oil
shredded lettuce
sour cream

Preparation

In heavy 2-quart saucepan heat 2 tablespoons corn oil over medium heat.
Add meat and onion.
Cook, stirring, 5 minutes or until browned.
Stir in next 5 ingredients.
Stirring frequently, cook 12 minutes, or until no liquid remains.
Cool.
Soften tortillas according to package directions.
Spoon 3 to 4 tablespoons meat mixture on lower half of each tortilla, near edge. Fold 2 opposite sides toward center.
Roll up from bottom.
Pour about 1 pint corn oil into a heavy skillet to depth of 1/2-inch, filling not more than 1/3 full.
Heat over medium heat.
Carefully add chimichangas, seam side down, a few at a time.
Fry, turning once, 1 to 2 minutes or until golden brown.
Drain on paper towel. Top with remaining ingredients.
You may use chicken or beef in place of the pork.