Mexican recipes
Beef chimichangas
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145 min
Serves 4
Mexican
Ingredients
- 2 lb stewing beef 905 g stewing beef
- 4 clove garlic (minced) 4 clove garlic (minced)
- 1 1/2 tsp ground cumin 7.4 ml ground cumin
- 3 tbsp chili powder 44 ml chili powder
- 2 medium onions, finely sliced 2 medium onions, finely sliced
- 2 tsp salt 9.9 ml salt
- 1 tsp pepper 4.9 ml pepper
- 1 1/2 cup Salsa (use mild, medium or hot ready made Salsa or make your own) 360 ml Salsa (use mild, medium or hot ready made Salsa or make your own)
- 8 flour tortillas 8 flour tortillas
Method
Put the beef, the garlic, cumin, chili powder, onions, salt and pepper in a Dutch oven. Add enough water to barely cover the meat and cook over low heat for 2 hours, until the meat is tender.
Shred the beef and reserve the broth.
Warm the tortillas in the oven (wrapped in aluminum foil) or in the microwave.
Place a tortilla on a plate and spoon 1/8 of the beef mixture. Top with 1 to 2 tablespoons of salsa and 1 tablespoon of the broth and wrap the tortilla or fold it similar to an envelope. Use a wooden toothpick to secure the tortilla if necessary.
Repeat the procedure for the remaining ingredients.
Put about an inch of vegetable oil in a frying pan and bring to high heat. Fry each tortilla, seam side down for about a minute, then flip over and fry for an additional minute, until golden brown.
Serve the chimichangas with lettuce, chopped tomatoes, sour cream, guacamole, salsa and Mexican rice.
Shred the beef and reserve the broth.
Warm the tortillas in the oven (wrapped in aluminum foil) or in the microwave.
Place a tortilla on a plate and spoon 1/8 of the beef mixture. Top with 1 to 2 tablespoons of salsa and 1 tablespoon of the broth and wrap the tortilla or fold it similar to an envelope. Use a wooden toothpick to secure the tortilla if necessary.
Repeat the procedure for the remaining ingredients.
Put about an inch of vegetable oil in a frying pan and bring to high heat. Fry each tortilla, seam side down for about a minute, then flip over and fry for an additional minute, until golden brown.
Serve the chimichangas with lettuce, chopped tomatoes, sour cream, guacamole, salsa and Mexican rice.
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