Article: You can unplug it when you're finished making your waffles, and it can cool while you eat. Remove the plates from the waffle iron according to the manufacturer’s instructions, if you still have them. Waffle iron grid plates usually snap out easily. Allow the water to remove any remaining crumbs. It's great to turn the plates vertical so that the water can run through the ridges, rinsing spots you may have missed with your sponge, brush, or rag. The dishwasher can be damaging to the nonstick surface of the waffle iron, so this method is the next best thing. Check your manufacturer's instructions to see if your plates can go in the dishwasher or not.
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Allow your iron to cool and remove the plates. Rinse the waffle grid plates in warm water.
Article: Chimichangas are usually classified by the type of meat or protein source filling them, and you have a lot of options. The two most common are ground beef and shredded chicken, but feel free to experiment. The only real criteria is that the meat needs to be tender enough that it can be cut into small pieces -- large steaks may be difficult to maneuver.  Vegetarians can make incredible chimichangas with spiced rice and beans. Cook the rice according to the packaging, but use vegetable broth instead of water. Add the beans afterwards and heat them up together before continuing. More adventurous eaters should try out Lengua (cow tongue), Tripe (intestines), or Cabeza (cow head). The oil should be hot but not smoking. Save the rest of your oil for later -- you'll need it to fry the chimichangas at the end. Add your meat to the hot oil and cook until browned, then add the chopped onions and garlic. Cook an additional 2-3 minutes, or until the onions are slightly translucent (clear, but not completely). Add your spices to this mixture so that the meat and vegetables have time to absorb them.  Once the meat is brown and the outside is starting to caramelize, it is time to add the vegetables. If you are adding chopped bell peppers, chili peppers, or jalapeños, add them with the onions. For slightly sweeter filling, you can caramelize the onions before you add them. This is where you get to customize your chimichangas to your liking. Mix in red chili sauces for a spicy flavoring, enchilada sauce for a smokier filling, or sour cream for a richer taste. Mix in any beans and rice if desired. Stir the filling so that everything is coated in your sauce and spices once everything is added.  Avoid making the mixture soupy or watery. Add enough sauce so that there is a little extra liquid at the bottom of the pan but no more than 1/4 of an inch. Some people prefer to keep the rice and beans separate as a "dry" component. This step is not strictly necessary, but it allows the flavors to meld together to create a richer filling. The longer you cook it, the better the flavor, but stir it periodically and sure there is still liquid at the bottom of the pan. You can periodically taste the mixture and add more salt, pepper, or spices to suit your preferences. Once you've finished with the filling you'll need to let it rest before stuffing the chimichangas. Using a fork or a food processor, cut the filling up so that there are no large chunks that will make rolling your chimichangas difficult. The only limit is your creativity. Simply follow the steps above to create any filling you want, substituting different meats, vegetables, or sauces. Try pulled pork, onions, and barbecue sauce for a "Southern" chimichanga, mix it up with sauteed squash, carrots, and peppers for a vegetarian option, or be bold with a dessert chimichanga.
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Choose your main protein or filling. Heat up several tablespoons of oil on medium heat in a large skillet. Cook the meat with the onions and garlic. Lower the heat to low and add beans and sauces. Cover the pan and let it sit for 20-30 minutes on low heat. Set the mixture aside to cool. Shred the filling if necessary. Experiment with new filling ideas.
Article: Now you’re going to repeat the squash fold on this side of the paper. Your paper will look like a square with a triangle attached to it on the left. Pick up the top left flap of the triangle that’s sticking out. It should look like a shark fin when standing up with the points of your diamond on each side. This is a variation of what’s called a balloon fold. You should now have the single crease of your paper at the top with the open end at the bottom. There should be two flaps at the top and bottom of your paper, with two other folded flaps sandwiched in the middle. Your top layer should resemble a long diamond shape. This diamond shape is made from two folded isosceles triangles on top of an equilateral triangle pointing downward. Once you have creased the folds, then unfold fold the corners back. Perform another squash fold. This squash fold will look slightly different with two flaps sticking out at the bottom. Use the creases you made in the previous step to guide your squash fold.  Open the pocket up with your finger and fold, creasing the edges. Use your free hand to keep your paper in place. You should now have a kite shape. You’ll have to repeat these steps three more times with the other three layers. This part can be difficult so take it one fold at a time starting with the opposite side of the paper from your first fold.  Once both side of your paper have the same kite fold, grab the top flap that you haven’t squash folded on the left side of your paper. Pull it up and squash fold it, creating another kite fold. Once you have folded the left side over. Flip the paper over again and repeat. You should now have a solid crease point at the top of your paper with four points at the bottom. Two on each side. Your paper should look like an upside down kite. Fold the tip of the kite down so it meets the four points at the bottom, then unfold. If you don’t have two points on each side of your paper, fold the flaps over until they are evenly divided.
Question: What is a summary of what this article is about?
Flip your paper over. Flatten the squash fold so you have a diamond shape with one crease at the bottom, and four flaps at the top. Rotate your diamond 180 degrees. Fold the left and right top flaps inward toward the center line. Pick up the top flap on the right side of your diamond. Flip the paper over and repeat the folds you just performed. Fold your paper down on a horizontal fold.