These Sweet Hominy Chimichangas offer a unique twist on traditional Mexican desserts, combining the earthy sweetness of pureed white hominy with the bright acidity of fresh fruits. The filling is rich and creamy, enriched with heavy cream and confectioners’ sugar, creating a texture reminiscent of a thick pudding or dip. Encased in flour tortillas and pan-fried in butter and brown sugar, the exterior becomes golden and delightfully crisp, providing a perfect textural contrast to the soft interior. Served with dual fruit purees&# 226;ÂÂtypically strawberry and mangoâÂÂthe dish balances sweet and tart flavors beautifully. This recipe is ideal for special occasions or as an impressive finale to a festive meal. It showcases how humble ingredients like canned hominy can be transformed into an elegant, restaurant-quality dessert that is both comforting and sophisticated.
Sweet Hominy Chimichangas With Fruit Purees
Description
These Sweet Hominy Chimichangas offer a unique twist on traditional Mexican desserts, combining the earthy sweetness of pureed white hominy with the bright acidity of fresh fruits. The filling is rich and creamy, enriched with heavy cream and confectioners' sugar, creating a texture reminiscent of a thick pudding or dip. Encased in flour tortillas and pan-fried in butter and brown sugar, the exterior becomes golden and delightfully crisp, providing a perfect textural contrast to the soft interior. Served with dual fruit purees&# 226;ÂÂtypically strawberry and mangoâÂÂthe dish balances sweet and tart flavors beautifully. This recipe is ideal for special occasions or as an impressive finale to a festive meal. It showcases how humble ingredients like canned hominy can be transformed into an elegant, restaurant-quality dessert that is both comforting and sophisticated.Ingredients
Directions
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Drain the canned white hominy thoroughly.
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Place the drained hominy in a food processor, blender, or food mill and puree until completely smooth.
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Stir in the confectioners' sugar and heavy cream until well combined and creamy.
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Hull the strawberries and puree them in a clean food processor or blender until smooth. Set aside.
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Peel the mangos and remove the pulp from the pits. Puree the mango pulp until smooth. Set aside.
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Place about 1/3 cup of the hominy mixture in the center of each flour tortilla.
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Fold the tortillas into an envelope shape to seal the filling inside.
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Melt 2 tablespoons of butter with 1 tablespoon of dark brown sugar in a large frying pan over medium heat.
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Heat until the butter foams and the sugar melts, stirring to blend.
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Add 2 or 3 filled tortillas to the pan, depending on its size.
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Fry for 1 minute until the bottom is golden.
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Turn the chimichangas and fry on the other side until golden and slightly crisp, about 1 minute more.
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Remove the cooked chimichangas to a platter.
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Repeat the frying process with the remaining butter, brown sugar, and chimichangas.
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Spoon the strawberry puree over one end of each chimichanga and the mango puree over the other end.
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Serve immediately while warm and crunchy.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 156.0kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 1.2mg1%
- Total Carbohydrate 33.6g12%
- Dietary Fiber 0.5g2%
- Sugars 0.0g
- Protein 3.2g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
