Cowboy chimichangas recipe
Share this recipe on FacebookChimichangas is another Mexican favorite. Flour tortillas are filled with a beef mixture and sauce, rolled up and deep fried in vegetable oil. They are served together with jalapeno peppers, lettuce, grated cheese, together with condiments such as pico de gallo, salsa, guacamole, etc. There are a lot of different types of chimichangas, depending on the filling, such as chicken chimichangas, beef chimichangas, etc. This recipe uses a combination of beef and chorizo sausage, a Mexican type of sausage that is quite hot and spicy.
Preparation time: -, Cooking time: -, Serves: 0
Ingredients
1/2 pound chorizo sausage, roughly chopped
1 1/2 pounds ground beef
1 tsp ground cumin
1 tsp ground paprica
1/4 tsp black pepper
1/4 tsp chili powder
1/2 tsp garlic powder
1 (8 oz) can tomato sauce
1/2 cup fresh salsa or taco sauce
6 (10 inch) flour tortillas
Vegetable oil
1 1/2 cups grated mild cheddar or Monterey Jack cheese
Jalapeno peppers, seeded and chopped
Directions
Prepare the filling
Add the chorizo sausage and ground beef in a saucepan or skillet over medium heat and brown, stirring often.
Drain liquid and add the cumin, paprica, black pepper, chili powder, garlic powder and tomato sauce. green
chiles and taco sauce. Stir well and bring to a boil. Lower heat and cook, stirring frequently, until
thickened.
Add jalapeno peppers and stir well to combine.
Assemble the chimichangas
Spoon 1/8th of the mixture onto the center
of a flour tortilla. Top with 1 tablespoon of salsa or taco sauce. Fold in opposite sides of the tortilla, then roll up and secure with a wooden
toothpick if necessary, to keep the filling inside. Repeat the procedure for all the tortillas.
Fry the chimichangas
Add 2 inches of vegetable oil in a deep fry pan and heat until bubbling. Cook chimichangas in batches (do not overcrowd the pan) for about 1 minute on each side, until evenly browned. Drain on paper towel and serve, topped with jalapeno peppers and grated cheese.
