Blend the La Huerta diced mango with the orange juice, reserve.
2
In a saucepan, melt the butter and sauté the onion and garlic, add the ground meat and season with salt and pepper, cook for 4 minutes until the meat is slightly browned, add the tomato and cook for 4 minutes until the tomato releases its juices, add La Huerta Spring Combo, season with a little salt and pepper, add the white wine and let the wine reduce for 5 minutes, add the walnuts and almonds, check seasoning, and cook for 6 At 8 minutes more, reserve.
3
Heat the flour tortillas slightly, filling each tortilla with some grated cheese and the meat and vegetable filling; close on all four sides and secure with the help of toothpicks. Fry each chimichanga in high frying (enough oil to cover) until golden, remove from oil and place on paper towel, remove toothpicks. On a presentation plate, place the chimichanga accompanied by the mango sauce.
Blend the La Huerta diced mango with the orange juice, reserve.
2
For the filling
In a saucepan, melt the butter and sauté the onion and garlic, add the ground meat and season with salt and pepper, cook for 4 minutes until the meat is slightly browned, add the tomato and cook for 4 minutes until the tomato releases its juices, add La Huerta Spring Combo, season with a little salt and pepper, add the white wine and let the wine reduce for 5 minutes, add the walnuts and almonds, check seasoning, and cook for 6 At 8 minutes more, reserve.
3
armed
Heat the flour tortillas slightly, filling each tortilla with some grated cheese and the meat and vegetable filling; close on all four sides and secure with the help of toothpicks. Fry each chimichanga in high frying (enough oil to cover) until golden, remove from oil and place on paper towel, remove toothpicks. On a presentation plate, place the chimichanga accompanied by the mango sauce.
PREPARATION 1:30 HRS
INGREDIENTS 17
SERVINGS 6
DIFFICULTY Medium
