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Chimichangas

southern.chef's picture
Ingredients
  Beef stew 2 Pound
  Water 1 1⁄2 Cup (24 tbs)
  Garlic 2 Clove (10 gm), minced
  Chili powder 2 Tablespoon
  Vinegar 1 Tablespoon
  Dried whole oregano 2 Teaspoon
  Ground cumin 1 Teaspoon
  Salt 3⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Flour tortillas 12 (10 Inch)
  Vegetable oil 1 Cup (16 tbs)
  Frozen guacamole 6 Ounce, thawed
  Shredded lettuce 1 Cup (16 tbs)
Directions

Combine meat, water, and all seasonings in a heavy saucepan; bring to a boil.
Cover, reduce heat, and simmer 2 hours or until meat is tender.
Uncover and cook until liquid evaporates, about 15 minutes, stirring frequently.
Using two forks, shred meat very fine; set shredded meat aside.
Wrap tortillas in aluminum foil, heat at 350° for 15 minutes.
Place 1/4 cup meat mixture just below center of each tortilla.
Fold in left and right sides of tortilla to partially enclose filling.
Fold up bottom edge of tortilla to partially cover filling; roll up, and secure with a wooden pick.
Gently place filled tortillas, 1 or 2 at a time, in deep hot oil (375°), fry 1 to 2 minutes or until golden brown, turning once.
Remove from oil, and drain on paper towels.
Remove wooden picks.
Serve immediately with guacamole, shredded lettuce and, if desired, taco sauce.

Recipe Summary

Cuisine: 
American
Method: 
Fried
Dish: 
Pie
Servings: 
6

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