The bufriedo

On this picture a bufriedo is shown.
Like the one which Miles and his friends ate one in the cafeteria of Culver Creek.
You can a bufriedo also call 'chimichanga'.


Here is an original recipe from mexico:

BURFRIEDOS:
250 g flour
1 teaspoon salt
80 ml oil
100 ml water
flour, for the work surface

CHICKEN FILLING:
2 tomatoes, peeled,
1 avocado, ripe
2 tablespoons lemon juice
400 g chicken breast
Oil, for frying
Baked beans cream
Sour cream
3 tablespoons olive oil
Salt & pepper
  
Chimichangas:
Flour, salt, oil and water (adjust amount of water) to a smooth, supple dough. Cover and soak for about 1 hour.

Platelets:
Dough into 12 portions and shape into 12 balls. Balls to press tortillas tortilla press with an original mind Ø 25cm.

CHICKEN FILLING:
Cut the tomatoes into thin slices. Peel the avocado in half, remove stone, cut into thin strips. Immediately drizzle with lemon juice.
Chicken breasts, pat dry and season. Fry in little oil on contact. Cut into very fine dice.

FILLING:
Just before serving, spread baked beans in the middle of the hot chimichangas. Top with chicken, sour cream, avocado and tomatoes. Drizzle with oil, season with little salt & pepper. Fold chimichangas (such as Chinese spring rolls), or roll, so jedenfals that the abundance during frying can withdraw anywhere.

FRYING:
Rolls in hot oil fryer fry until crisp. Done.