Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Mango chimichangas
Date: August 26, 2008
6 ripe mangoes, peeled and diced, or
, , , 1 (26 ounce) jar sliced mangoes in syrup, diced
2 tablespoons granulated sugar, or more to taste
2 tablespoons Triple Sec
Juice of 2 Mexican limes
2 teaspoons butter
1/3 normal cup finely-ground toasted almonds
4 thin 7-inch diameter flour tortillas
Combine mangoes and sugar or canned mangoes with syrup in a heavy saucepan. Add Triple Sec and half of the lime juice and bring to a boil over average-low heat. Simmer until mixture is very thick, stirring constantly toward the end. Stir in the butter, almonds, and as much of the remaining lime juice as needed to make the flavor sparkle. Set the mixture aside to cool. If refrigerated a day ahead of time, bring the filling back to room temperature before proceeding.
Warm the tortillas for a few seconds on a griddle. Transfer them to a plastic bag to stay soft. Spoon one-fourth of the fruit mixture onto the center of a tortilla. Fold the sides in, and then roll up into a tight package, securing the chimichanga with wooden picks. Repeat with the remaining tortillas and fruit.
Pour at least 3 inches of vegetable oil in a heavy, deep skillet. Heat the oil to 365 degrees F. Fry the chimichangas, one or two at a time, until light golden, 4 to 5 minutes. Drain and sprinkle with confectioners' sugar shaken through a sieve. Serve immediately, topped with whipped cream if desired.