Recipes from Mexico :: Mexican Main Dishes Meat
1/2 pound chorizo
1 1/2 lb. (one and a half lbs. ) ground venison, elk or antelope
1 pkg. taco seasoning
1 (8 ounce) can tomato sauce
1 (8 ounce) can diced green chile, drained
1/2 c. taco sauce
6 (8 to 10-in.) flour tortillas
Canola (or other vegetable) oil or lard
1 1/2 (one and one-half) c. Monterey jack cheese, grated
Jalapeño peppers, seeded and chopped (optional)
Crumble chorizo and ground game into heavy fry pan. Cook over med. heat until browned; drain. Stir in seasoning and tomato sauce, green chiles and taco sauce. Let it come to a boil, then simmer, stirring until thickened. Add jalapeño peppers, if desired. Spoon mixture onto centers of flour tortillas. Fold in opposite sides and roll up, using wooden pick if necessary to keep filling inside.
Use deep fry pan and oil or lard to within an in. from the top. Oil is ready when bubbling. Very hot oil cooks chimis faster, yet prevents them from being saturated. Place chimis on their "seam" to seal. Turn and remove with tongs when both sides are browned. Drain on paper towel, then top with jalapeños and cheese.
