Yield: 4 servings
|1 x||Almond Red Sauce; *|
|1 x||Jalepeno Cream Sauce; *|
|1 pounds||Ground Beef|
|¼ cup||Onion; Finely Chopped, 1 sm.|
|1 each||Clove Garlic; Finely Chopped|
|¼ cup||Almonds; Slivered|
|1 tablespoon||Red Wine Vinegar|
|1 teaspoon||Red Chiles; Ground|
|¼ teaspoon||Cinnamon; Ground|
|⅛ teaspoon||Cloves; Ground|
|4 ounces||Green Chiles; Chopped, 1 can|
|1 cup||Tomato; Chopped, 1 medium|
|8 eaches||Flour Tortillas; **|
|1 each||Egg; Large, Beaten|
|2 tablespoons||Margarine Or Butter;Softened|
* See Sowest2. ** Tortillas should be 10-inches in diameter and be warmed. Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve.
Cook and stir ground beef, onion and garlic in 10-inch skillet over medium heat until beef is brown; drain. Stir in remaining ingredients except tortillas, egg and margarine. Heat to boiling; reduce heat.
Simmer uncovered for 20 minutes; stir occasionally. Heat oven to 500 Degrees F. Spoon about ½ cup of beef mixture onto the center of each tortilla. Fold one end of th tortilla up about 1 inch over the beef mixture; fold right and lift sides over folded end, overlapping.
Fold remaining end down; brush edges with egg to seal brush each chimichanga with margarine. Place seam sides down in ingreased jelly roll pan, 15½ X 10 ½ X 1-inch. Bake until tortillas begin to brown and filling is hot, 8 to 10 minutes. Serve with Almond Red Sauce and Jalepeno Cream Sauce. FRIED CHIMICHANGAS: Omit 2 T Butter Or Margarine. Heat vegetable oil (about 1 inch) to 365 degrees F.
Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden brown, 3 to 4 minutes. Keep warm in 300 degree F Oven.