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Chimichangas #1

Chimichangas #1 recipe image
This Mexican main features Oil, Chili powder, Cloves, Chuck stew meat. It delivers a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 351.3
Description
This Mexican main features Oil, Chili powder, Cloves, Chuck stew meat. It delivers a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 tablespoon Oil
  • 4 tablespoon Chili powder
  • 2 Garlic Cloves
  • 1 pound Chuck stew meat
Directions
  1. 1
    Water to
  2. 2
    cover 1/2 Cinnamon stick 1 ts Oregano 1 ts Whole allspice 1 ts Salt 1/2 ts Black pepper Oil for deep frying 8 Large flour tortillas 3 tb Chunky style Picante sauce 1 c Sour
  3. 3
    cream Chimichangas are deep-fried burritos.
  4. 4
    the beef filling here can be used in reg.
  5. 5
    burritos, empanadas, or tacos.
  6. 6
    In heqvy saucepan, heat the oil.
  7. 7
    Add the chili powder and garlic and cook until the chili powder foams, abt.
  8. 8
    min.
  9. 9
    Add water to cover, the cinnamon stick, oregano, allspice, salt, and pepper.
  10. 10
    Simer until the meat is very tender, abt.
  11. 11
    hrs.
  12. 12
    Cover the pot for the 1st hr.
  13. 13
    of cooking, then remove the cover and let the cooking liquid reduce.
  14. 14
    The meat should be tender enough so that you can easily shred it with a fork.
  15. 15
    Heat the oil in a deep pot to 350 F (177&# 194;°C).
  16. 16
    While the oil heats, roll the chimichangas.
  17. 17
    First steam the tortillas over boiling water for abt.
  18. 18
    min.
  19. 19
    This soften the tortillas and makes them easy to handle.
  20. 20
    Fill each tortilla with abt.
  21. 21
    tbs.
  22. 22
    of shredded meat.
  23. 23
    Spoon abt.
  24. 24
    tsp.
  25. 25
    of the salsa on the meat, and top with abt.
  26. 26
    tb.
  27. 27
    of sour cream.
  28. 28
    Roll the tortilla as you would an eggroll and secure with 2 toothpicks.
  29. 29
    When oil is hot, fry the rolled tortillas, 1 at a time, for abt 2 min.
  30. 30
    ea.
  31. 31
    Drain and serve at once.
  32. 32
    Pass extra salsa and sour cream.
  33. 33
    Recipe doubles, triples, etc.
  34. 34
    easily.
  35. 35
    ten

Nutrition Facts

Servings 4

Amount Per Serving
Calories 351.3kcal
% Daily Value *
Total Fat 23.1g36%
Saturated Fat 6.0g30%
Cholesterol 70.4mg24%
Sodium 961.1mg41%
Total Carbohydrate 17.3g6%
Dietary Fiber 5.7g23%
Sugars 5.7g
Protein 22.4g45%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: boiling, chili, chimichangas, chuck, cloves, frying, main, meat, mexican, oil, powder, steaming, stew, title
Read it online: https://www.chefs-mate.com/recipe/chimichangas-1/