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Beef Chimichanga




Source of Recipe


RC


Recipe Introduction


This recipe calls for frying the chimis and I think they have the best flavor cooked this way as opposed to baking them in the oven. But if you decide you want to bake them all you have to do is brush a little butter on top after you roll them up. Place them on a cookie sheet and bake at 350 for 10 to 15 minutes or until they turn a nice crispy golden brown.


List of Ingredients




3 lb chuck roast, trimmed of all visible fat

1 can diced tomato with basil, garlic, and oregano

1 green bell pepper, chopped

1 red onion, finely chopped

1 cup red wine

1 1/2 cups beef or chicken broth

5 cloves garlic, minced

1 (4 oz) can diced green chile, Ortega brand

1 tsp oregano

16 flour tortillas, fajita or regular size

vegetable oil for frying

1 lb of shredded mild cheddar or mexican blend cheese

Recipe



Trim roast of all fat and cut into large chunks, about 1" x 3". In a large frying pan, heat 1 T of vegetable oil over medium high heat. Brown the meat. As the pieces brown, remove them and place them in a stockpot.

Place the next 8 ingredients in the stockpot. Cook on low heat, simmer, with the lid on for 2 1/2 hours.

Remove the roast chunks and place on a cutting board and shred the meat with two forks. Place the shredded beef back into the pot with the juice and keep warm.

In a frying pan, heat 1 1/2-inches of vegetable oil to medium high heat. Heat 2 flour tortillas in the microwave on low for 35 seconds.

With a slotted spoon scoop up the meat mixture, and drain as much juice as possible. Place the meat in the center of the tortilla and top with a sprinkle of cheese.

Fold two sides in and then roll the tortilla over tightly. If it doesn't want to stay together, use a toothpick to hold it together. Place in frying pan with tongs. Cook for 1 to 2 minutes until golden brown, turning to brown evenly. If oil does not bubble when chimichanga is placed in, turn the temperature up. You don't want a oil soaked chimichanga.

Place the cooked chimis on paper towel lined plate to drain.

Serve immediately with sour cream, guacamole, rice and beans.






Final Comments

Serves 6 to 8 people or 14 to 15 chimichangas