DOUGH:

6 c. flour
3 tsp. salt
1 1/2 tsp. baking powder
3/4 c. lard or shortening
3 c. warm water

CHICKEN FILLING:

1 (3 lb.) chicken, disjointed
1 med. yellow onion, diced
2 cloves garlic, crushed
2 tbsp. cooking oil
1 can (12 oz.) tomatillas (drained mashed)
1 tbsp. wine vinegar
1/2 tsp. salt
1/4 tsp. pepper
1/2 c. fresh chopped cilantro
Need pierogi marker

Dough: Mix dry ingredients. Work in lard and mix well. Gradually add water, knead until dough is springy. Cover with damp cloth and let stand 15-20 minutes.

Filling: Cover chicken with cold water and bring to a boil. Reduce heat and simmer 1 hour. Cool, skin, bone and shred. Saute onions and garlic in oil just until transparent. Add tomatillos, vinegar, salt and pepper. Bring to boil low heat and cook 5 more minutes to reduce liquid. Add chicken and cilantro, continue to cook 10 more minutes.

Fry Chimichangas for 1-2 minutes until golden brown in an inch of hot lard or oil, serve hot, with one or more garnishes.