Prepare the sauce by roasting the tomatoes, chile perón, serrano peppers, onion, and garlic until charred. Grind them together into a fine paste, season with salt, and mix in the chopped chipotle peppers.
2
Slice the sausage into thin rounds and cut the onion into half-moon slices.
3
Heat oil in a pan and brown the sausage slices until golden, then add the onions and cook until softened.
4
Add salt, the chipotle sauce, and cream to the sausage mixture. Simmer gently and finish with cheese.
5
Warm the flour tortillas on a griddle and fill each one with the sausage mixture, then fold into a chimichanga shape.
6
Heat oil in a pan and fry the chimichangas until both sides are golden and crispy.
7
Plate the chimichangas and garnish with cream, shredded cabbage, and the prepared sauce on the side.
PrimedTableBETA
