Chimichangas Supreme
Source of Recipe
Michele mailto:MicheleThistle@aol.com ,wwrecipes - Desserts - Danish Red Berry Pudding - November 9, 2001 ,theme - A Local Specialty from My Corner of Recitopia
Recipe Introduction
Greetings, Oh Chefly One,
Michele from gorgeous Scottsdale, AZ here, for the second time. Thank
you for this theme--it started me thinking, and playing, and we've had
a solid week of long time family favorites that are "regional
specialties".
Since the whole family (even the four legged members, Spike and
Sparky) loves Mexican food, there have been lots of smiles, and a good
deal of encouragement to keep looking for my favorites. This recipe,
I think, is the most fun--and it's delicious.
List of Ingredients
1 lb Lean beef
1 Tbsp Salt
2 cloves fresh garlic, peeled and chopped fine
4 Tomatoes
1 1/2 tsp Shortening (lard is traditional, I use peanut oil)
1 c Onion, chopped
1/2 Bell pepper, chopped
1 1/2 tsp Flour
1/2 c Canned whole green chiles, chopped
4 flour Tortillas
Oil for deep frying
1 1/2 c Red Salsa
1 c Shredded Monterey Jack cheese
1 c Sour cream
1/2 c Black olives, sliced
1/4 c Chopped green onions
1 Tbsp Whipping cream
1 c Guacamole
2 c Shredded lettuce
1/4 c Black olives Recipe
Cut the beef into 4 pieces. Place in a 5 to 6-quart pan and add water
to cover. Bring to a boil; skim the foam from the surface. Add the
salt, pepper, and garlic. Simmer until tender, approximately 1-1/2
to2 hours. Drain the beef, reserving 1/2 cup of the broth. When the
meat is cool, shred. Chop 2 of the tomatoes. Melt the shortening in
a pan over medium heat. Add the onion and bell pepper and saute until
tender. Add the flour, whisking until no lumps remain,and cook 2
minutes. Add the shredded beef, reserved broth, chopped tomatoes, and
chopped chiles. Simmer 15 minutes. Place about 1/2 cup of the meat
mixture in a line down the center of each tortilla. Fold both ends
over 1 inch to 2 inch; fold one side over the other and roll up in a
neat package. Secure with a toothpick. Deep fry in very hot oil
(400F) until crisp and golden. Drain on paper towels. Preheat the
broiler. Place the chimichangas on an ovenproof platter or in a
baking pan. Spoon red salsa over liberally. Sprinkle with grated
cheese and green onion. Place under broiler until the cheese melts.
Combine the sour cream and whipping cream. Slice the remaining 2
tomatoes. Top the chimichangas with the sour cream mixture and
Guacamole. Garnish with shredded lettuce, sliced tomato, and olives.
Guacamole
1 c. avocado, peeled, seeded, and mashed with a fork.
1 large clove of garlic, minced very fine
1/4 c. fresh tomato, diced
1 jalapeno pepper, seeded, and chopped fine
1/4 c. onion, chopped fairly fine
1tsp. fresh lemon juice.
Mix it up. Add a little salt if needed.
Salsa
2 c. chopped fresh tomato
1 c. onion, chopped
1-3 jalapeno peppers, seeded, and chopped fine
(depends on how hot you like your salsa)
2 cloves garlic, chopped very fine
1/4 c. fresh cilantro, chopped
Mix it up. Let it sit for 20-30 minutes to let the flavors blend -- I
usually make the salsa before I make the chimis and the guacamole when
they go in the oven.
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