Sunday night at Chez KP featured the Bread Winner’s favourite cuisine, Mexican. Chimichangas to be precise, courtesy of A Year in CrockPotting. The Bread Winner was muchly pleased.

I used about half the meat and one 400g tin of tomatoes and it was enough for the four of us. I made my own tortillas with yellow masa harina and rather than steam them, I made them about 45 minutes in advance and popped them in a food warming bowl. That created enough moisture to create the same effect. They did break a little on folding. I think next time (and there will be a next time) I would roll the tortillas thinner with a rolling pin after they go through the tortilla press. It didn’t affect the flavour, it just made it look messy.

For toppings, I used the left over meat, a little grated cheese, sour cream and a mixture of diced tomato, avocado, lime juice and onion.

Edited to add: There was a tiny bit of sauce and meat left in the bottom of the crock pot. It got used up in scrambled eggs in the morning with a little grated cheese. Yummo, would have been prefect for a quick breakfast burrito has we any tortillas left over and it was delicious over toast