Christmas chimichanga

Prepare the mango sauce:

1. Blend the 250 g of La Huerta diced mango with 1/2 cup of orange juice until smooth. Set aside.

2. In a saucepan, mix the previous preparation with 1/4 cup of sugar, 1/2 cup of cider, and the clove.

3. Cook over medium heat until the sauce thickens slightly. Remove the clove and set aside.

Prepare the filling:

1. In a saucepan, melt the tablespoon of butter and sauté 1/2 cup of chopped onion and the 2 chopped garlic cloves until translucent.

2. Add the 250 g of ground sirloin and cook for 4 minutes until lightly browned.

3. Stir in 1 cup of chopped tomato and cook for 4 more minutes until it releases its juices.

4. Add the 250 g of La Huerta Spring Mix and season with salt and pepper to taste.

5. Pour in 1/2 cup of white wine and let it reduce for 5 minutes.

6. Add 1/2 cup of chopped walnuts and 1/2 cup of chopped almonds. Cook for 6 to 8 more minutes. Adjust the seasoning and set aside.

Assemble the chimichangas:

1. Warm the 6 flour tortillas slightly to make them easier to handle.

2. Place a portion of the prepared filling and a little of the 250 g of shredded Gouda cheese in the center of each tortilla.

3. Fold the sides of the tortilla toward the center and then roll tightly, securing the edges with toothpicks so they keep their shape while frying.

Fry the chimichangas:

1. Heat enough oil in a deep skillet or fryer over high heat, making sure the chimichangas can be fully submerged.

2. Fry the chimichangas until golden and crispy.

3. Remove them from the oil and place them on paper towels to absorb the excess grease. Remove the toothpicks.

Serve:

1. Serve the chimichangas hot, accompanied by the mango sauce.