Post by bean on Mar 10, 2007 15:35:27 GMT -5
This is one of my first Mexican recipes I got off the net. It is awesome and I always double the recipe & freeze them. Heat them right out of the freezer in the oven & top with my enchilada sauce. Mmmm ;D
I like using ground sirloin.
Chimichangas
1/4 c Bacon grease
2 c Chopped or shredded cooked, beef, pork or chicken
1 md Onion, diced
2 Garlic cloves, minced
2 md Tomatoes, chopped
2 cn (4 oz. each) chopped green chilies
1 lg Peeled boiled potato, diced
1 t Salt
1 1/2 t Dried oregano
1 To 2 tsp. chili powder or to taste
2 T Minced fresh cilantro
12 lg Flour tortillas, warmed
Vegetable oil
Shredded Cheddar cheese
Sour cream
Guacamole
Salsa
Shredded lettuce
Chopped tomatoes
Sliced ripe olives
In a skillet, melt bacon grease over medium heat. Saute meat, onion,
garlic tomatoes, chilies and potatoes until the onion softens. Add
salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a
scant 1/2 cup meat filling on each tortilla. Fold, envelope-style,
like a burrito. Fry seam side down, in 1/2 inch of hot oil (360-375
degrees) until crispy and brown. Turn and brown other side. Drain
briefly on a paper towel. Place on a serving plate and top with
shredded cheese, a dollop of sour cream, guacamole and salsa. Place
shredded lettuce next to chimichanga and top with tomatoes and
olives. Serve immediately. Yield: 12 servings. Though still
debated. Tuscon is generally credited as the original home of the
chimichanga (a fried "burro", as we call them, stuffed with meat,
onions and chilies). I've combined several recipes into this one,
and it's fairly authentic.
I like using ground sirloin.
Chimichangas
1/4 c Bacon grease
2 c Chopped or shredded cooked, beef, pork or chicken
1 md Onion, diced
2 Garlic cloves, minced
2 md Tomatoes, chopped
2 cn (4 oz. each) chopped green chilies
1 lg Peeled boiled potato, diced
1 t Salt
1 1/2 t Dried oregano
1 To 2 tsp. chili powder or to taste
2 T Minced fresh cilantro
12 lg Flour tortillas, warmed
Vegetable oil
Shredded Cheddar cheese
Sour cream
Guacamole
Salsa
Shredded lettuce
Chopped tomatoes
Sliced ripe olives
In a skillet, melt bacon grease over medium heat. Saute meat, onion,
garlic tomatoes, chilies and potatoes until the onion softens. Add
salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a
scant 1/2 cup meat filling on each tortilla. Fold, envelope-style,
like a burrito. Fry seam side down, in 1/2 inch of hot oil (360-375
degrees) until crispy and brown. Turn and brown other side. Drain
briefly on a paper towel. Place on a serving plate and top with
shredded cheese, a dollop of sour cream, guacamole and salsa. Place
shredded lettuce next to chimichanga and top with tomatoes and
olives. Serve immediately. Yield: 12 servings. Though still
debated. Tuscon is generally credited as the original home of the
chimichanga (a fried "burro", as we call them, stuffed with meat,
onions and chilies). I've combined several recipes into this one,
and it's fairly authentic.