Chimichanga
A flour-tortilla burrito deep-fried to a blistered gold shell, then sauced and topped with cheese, sour cream and guacamole. Phoenix and Tucson restaurants each claim it, in the 1940s and 1950s.
La Chimichanga
Chimichanga de Machaca
Dried beef is the reason this works. Machaca holds almost no internal moisture, so the fried shell sets hard and rigid without being steamed soft from within the parcel.
