Chimichangas #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 4 | tablespoons | Chili powder |
| 2 | Garlic cloves | |
| 1 | pounds | Chuck stew meat |
| Water to cover | ||
| ½ | Cinnamon stick | |
| 1 | teaspoon | Oregano |
| 1 | teaspoon | Whole allspice |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| Oil for deep frying | ||
| 8 | Large flour tortillas | |
| 3 | tablespoons | Chunky style Picante sauce |
| 1 | cup | Sour cream |
Directions
Chimichangas are deep-fried burritos. the beef filling here can be used in reg. burritos, empanadas, or tacos.
In heqvy saucepan, heat the oil. Add the chili powder and garlic and cook until the chili powder foams, abt. 2 min. Add water to cover, the cinnamon stick, oregano, allspice, salt, and pepper. Simer until the meat is very tender, abt. 2 hrs. Cover the pot for the 1st hr. of cooking, then remove the cover and let the cooking liquid reduce. The meat should be tender enough so that you can easily shred it with a fork. Heat the oil in a deep pot to 350 F. While the oil heats, roll the chimichangas. First steam the tortillas over boiling water for abt. 1 min. This soften the tortillas and makes them easy to handle.
Fill each tortilla with abt. 3 tbs. of shredded meat.
Spoon abt. 1 tsp. of the salsa on the meat, and top with abt. 1 tb.
of sour cream. Roll the tortilla as you would an eggroll and secure with 2 toothpicks. When oil is hot, fry the rolled tortillas, 1 at a time, for abt 2 min. ea. Drain and serve at once. Pass extra salsa and sour cream. Recipe doubles, triples, etc. easily. ten