Total Calories: 628
1. Prepare the tomato sauce and keep warm. Then, in a large skillet, heat olive oil over medium heat. Add the meat, and cook, breaking it up, until no longer pink, about 3 minutes. Add the onion and cook, stirring, about 3 minutes. Add the salsa, raisins, oregano, cinnamon, allspice, and salt. Cook, stirring occasionally, until mixture is nearly dry, 6 to 8 minutes. Remove from the heat and set the picadillo aside.
2. In a large dry skillet, soften the tortillas, 1 at a time, over medium heat, turning once or twice until soft and warm, about 1 minute total for each tortilla. Stack and cover with a kitchen towel to keep warm. (Or microwave the tortillas, wrapped in damp paper towels, about 1 minute on high.)
3. Preheat the oven to 200°. Put 1 warm tortilla on a plate. Put about 3 tablespoons filling in the center. Fold the bottom up over the filling, fold in the sides, and fold the top down, overlapping, envelope style. Secure with toothpicks, and put on a tray. Repeat with remaining tortillas.
4. In a large skillet, heat 2 tablespoons of oil over medium heat. Add the filled tortillas, 2 at a time, folded side down, and fry until golden brown on the bottom, about 45 seconds. Turn and brown the second side, 30 to 40 seconds. Place on a baking sheet and keep warm in the oven while frying remaining chimichangas. To serve, put the chimichangas on individual plates, ladle the warm tomato sauce on top, add a dollop of sour cream, and sprinkle with cilantro. Serve at once.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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