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Picadillo Chimichangas

INGREDIENTS:12 lbs., 8 oz. ground beef
3 lbs. onions, chopped
5 ½ cups tomato sauce
½ cup water
2 lbs., 10 oz. raisins
½ cup + 1 Tbsp. dried parsley
½ cup + 1 Tbsp. vinegar
3 Tbsps. garlic powder
1 Tbsp. + 1 ¼ tsp. cinnamon
1 Tbsp. + 1 ¼ tsp. cumin
1 Tbsp. sugar
2 1/8 tsp. black pepper
50 10 inch flour tortillasDIRECTIONS:1. Cook ground beef and onion together, stirring occasionally until brown; drain.

2. Add tomato sauce, water, raisins and seasonings; stir to blend. Simmer 30 minutes.

3. Using a #6 scoop, place one scoop of meat mixture in the center of each tortilla. Fold the bottom up, then the two sides over, and the top down. Fasten the top with a long toothpick.

4. Heat oil in deep fryer to 375°F.

5. Place chimis, folded side down, in the deep fryer basket. Fry about three minutes or until golden brown; drain. Remove toothpick and serve hot.SERVINGS:50 servingsPHOTO CREDIT:Photo Credit: CALIFORNIA RAISIN MARKETING BOARD

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