These Chimichangas Supreme offer a hearty twist on the classic Mexican dish, featuring tender shredded beef simmered with onions, peppers, and green chiles. The filling is wrapped in flour tortillas and deep-fried until golden and shattering crisp. Topped with a warm red chili sauce, melted cheese, and a cool layer of sour cream and guacamole, every bite delivers a perfect balance of textures and bold flavors. This satisfying meal is ideal for weekend gatherings or a special weeknight dinner that feels like a treat. It’s a crowd-pleaser that brings together savory, spicy, and creamy elements in one impressive package.
Chimichangas Supreme
Description
These Chimichangas Supreme offer a hearty twist on the classic Mexican dish, featuring tender shredded beef simmered with onions, peppers, and green chiles. The filling is wrapped in flour tortillas and deep-fried until golden and shattering crisp. Topped with a warm red chili sauce, melted cheese, and a cool layer of sour cream and guacamole, every bite delivers a perfect balance of textures and bold flavors. This satisfying meal is ideal for weekend gatherings or a special weeknight dinner that feels like a treat. It&# 226;ÂÂs a crowd-pleaser that brings together savory, spicy, and creamy elements in one impressive package.Ingredients
Directions
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Cut the lean beef into 4 large chunks.
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Place beef in a large pot, cover with water, and bring to a boil.
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Skim foam from the surface, then add salt, pepper, and garlic powder.
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Simmer covered for 1.5 to 2 hours until the meat is fork-tender.
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Drain the beef, reserving 1/2 cup of the cooking broth, then shred the meat.
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Chop 2 of the tomatoes; set aside.
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Melt shortening in a skillet over medium heat.
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Sauté chopped onion and bell pepper until tender, about 5 minutes.
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Stir in flour and cook for 2 minutes, whisking to remove lumps.
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Add shredded beef, reserved broth, chopped tomatoes, and canned green chiles.
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Simmer the mixture for 15 minutes until thickened.
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Spoon about 1/2 cup of the meat mixture down the center of each flour tortilla.
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Fold in the ends and roll tightly, securing each with a toothpick.
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Deep fry in 400ðF (204ðC) oil until golden brown and crisp, about 2-3 minutes per side.
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Drain fried chimichangas on paper towels.
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Preheat the broiler and place chimichangas on a baking sheet.
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Spoon red chili sauce over the chimichangas and sprinkle with cheese.
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Broil until the cheese is melted and bubbly.
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Mix sour cream and whipping cream; spoon over the chimichangas.
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Top with guacamole, sliced remaining tomatoes, shredded lettuce, and olives.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 341.0kcal
- % Daily Value *
- Total Fat 19.3g30%
- Saturated Fat 7.5g38%
- Cholesterol 88.5mg30%
- Sodium 4965.1mg207%
- Total Carbohydrate 8.9g3%
- Dietary Fiber 2.6g11%
- Sugars 4.5g
- Protein 31.3g63%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
