Mexican food is the greatest of all time and my Venison Chimichanga ticks all the boxes.
I was going to cook this for dinner but the more I thought about it, the more I wanted it and despite my love of carbs, I held off on the rice.
Cook time 15 mins
You will need
500g Venison Mince
3 cloves garlic, minced
1 tbsp crushed chilli flakes
1 can red kidney beans
1 red pointed pepper, chopped
Bunch of coriander, chopped
Juice of 1 lime
Pour a tbsp of oil into a frying pan and set to a medium heat. Mince your garlic and add it to the pan, along with the chilli flakes. Stir quickly.
Add your venison mince to the pan and brown it, stirring occasionally. Next, add your chopped pepper and kidney beans and cook for 2 minutes.
Once the meat has browned, remove from heat and stir in your chopped coriander and the juice of one lime. Place to one side.
Pour roughly 4 inches of oil into a wok and bring it to heat. To check the temperature of the oil, throw a pinch of flour into the oil and if it disappears instantly, it is ready.
Grab a tortilla wrap and fill it with the meat and place some grated cheese on top. Wrap it up into a spring roll or rectangular shape, ensuring all sides are covered. Use the toothpicks to hold the loose edges down.
Gently place the chimichanga into the oil and fry, turning occasionally. Once cooked, remove and place on a cooling tray.
You can serve with some Mexican rice or with sauces of choice.