Chimichangas
Source of Recipe
internet
List of Ingredients
2 1/2 c. shredded beef filling
12 flour tortillas
vegetable oil for frying
shredded lettuce
1 1/2 c. shredded Cheddar cheese
dairy sour cream or guacamole Recipe
Spoon 3 tablespoons meat filling down the center of 1 tortilla. Fold sides of tortilla over filling and roll it up. Secure with a toothpick if necessary. Assemble only 2 or 3 at a time, because the tortilla will absorb liquid from the sauce. Deep-fry in hot oil (about 350 degrees) in a deep-fryer 1 or 2 minutes or until golden brown. Lift from fat with a slotted spoon. Drain well. Keep in a warm oven and finish cooking the rest. Serve on a bed of shredded lettuce; top with cheese and, if desired, sour cream or guacamole.
Shredded Beef Filling:
1 medium onion, chopped
1 1/2 Tbsp. vegetable oil
2 c. finely chopped or
shredded cooked beef
1 (4 oz.) can chopped green chilies
1 tsp. ground cumin (optional)
1 c. canned or homemade enchilada sauce
Saute onion in hot oil in a skillet. Blend in beef, chilies, cumin and enchilada sauce. Simmer 10 minutes, stirring occasionally. Use to fill Chimichangas. This beef filling can also be used for tacos, enchiladas or tamales.
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