2 12 oz. pkgs. Smart Ground soy meat (original flavor)
1/2 yellow onion
3-4 garlic cloves
1 14.5 oz. can diced tomatoes with green chiles (not drained)
Tabasco sauce, to taste
3 or 4 tablespoons safflower oil, plus more for brushing
cayenne pepper, to taste
ground cumin, to taste
bout a 1/2 cup of fresh cilantro, chopped
juice from a lime or two (can substitute vinegar if you have no limes)
salt, to taste
10 gordita-size flour tortillas
salsa, to serve
sour cream, to serve
Begin by heating the safflower oil over medium-low heat in a *large* saute pan. Chop the onion and mince the garlic. Add the onion and garlic to the oil and saute until softened, about 10 minutes.
Crumble the soy meat into the pan, raise the heat to about medium, and saute for five to ten minutes, during which you may season the soy meat with the Tabasco, cayenne pepper, ground cumin, and salt. I haven't provided any measurements for these seasonings because I never measure anything and just taste it as I go.
Once the soy meat is seasoned, pour in the diced tomatoes, juice and all. Allow to simmer, uncovered, over medium heat for about 15-20 minutes, or until most of the liquid has evaporated. Reduce heat to low. Fold in the chopped cilantro, and stir in the lime juice.
Grease a 9x13 glass baking dish and turn the oven on to broil. Spoon some of the soy meat mixture into a tortilla and roll up jelly roll-style (leaving the ends open). You want the chimichanga to be thinner than a burrito but thicker than a flauta, about 1.5 inches in width. Repeat with the remaining nine tortillas and place in the greased baking dish. I was able to fit ten (width-wise) in the baking dish. It is ok if they are kinda jammed together.
Brush the chimichangas with some safflower oil and broil for about 5-7 minutes, keeping a very close eye on them so they don't burn (easily done!). Serve with salsa and sour cream.
I made these for a party that we threw and everyone loved them, especially the meat eaters! My housemate had spent all day smoking a ton of meat and fish and ended up eating my chimichangas instead of the meat!
Easily made vegan by substituting regular sour cream with tofu sour cream.
Any leftovers are excellent when re-heated in the oven or microwave.
Preparation time: 1 hour