Ingredients

For the guacamole:
3 ripe avocados
1 large red onion, diced
2 serrano chiles, stems and seeds removed and chopped (use gloves to handle these)
1/4 cup freshly chopped cilantro leaves
1/4 cup fresh lime juice (1 or 2 limes depending on size)
3 ripe tomatoes, seeds removed and diced
3 cloves garlic, roughly diced
Salt and freshly ground black pepper

For the chimichangas:

12 large flour tortillas
1 1/2 cups shredded Monterey Jack cheese
1 liter vegetable or canola oil

For the ground beef filling:
2 tablespoons olive oil
1 large red onion, sliced
3 pounds ground beef
1 (6-ounce) can tomato paste
4 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons celery salt
Salt and freshly ground black pepper

Special equipment: Wooden skewers or round toothpicks

Instructions

Slice each avocado in half lengthwise, pop out seed and

slip off the skin. Smash the avocado in a bowl and add onion, chiles, cilantro, lime
juice, tomatoes, and garlic and mix well. Season with salt and pepper, cover, and let sit
in refrigerator for a couple of hours to allow flavors to combine.

Lay out tortillas and sprinkle about 1/8 cup cheese on each. Begin heating vegetable oil
to 350 degrees F in deep-fryer.

In a large skillet heat olive oil over medium-high heat and saute onion until translucent.
To this pan, add ground beef, tomato paste, chili powder, cumin, celery salt, and salt and
pepper, and cook until browned. Divide meat mixture into equal amounts in the pan. Then
using a slotted spoon to leave excess liquid behind, transfer meat mixture to the center
of each tortilla and fold the tortilla into a closed packet and secure using a wooden
skewer or round toothpicks. Deep fry chimichangas until golden brown. (Alternatively, you
can skip the deep frying step altogether by arranging the chimichanga packets on a baking
sheet and bake until cheese melts and tortillas begin to firm up, about 5 to 10 minutes in
a preheated 350 degrees F oven.) Remove skewers/toothpicks before serving.