Prep 15 mins
Cook 10 mins
This recipe is from a southwestern cookbook sent me by Nurslinda. It is easy and delicious. Serve with a green salad and refried beans and/or Spanish rice. Oranges make a good dessert.
- 1 lb lean ground beef
- 1 onion, finely chopped
- 1 tablespoon red wine vinegar
- 1 teaspoon ground red chili pepper
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cloves
- 1 (4 ounce) canchopped green chilies, undrained
- 1 tomatoes, chopped
- 1 egg, beaten
- 2 tablespoons margarine, melted
- 8 flour tortillas, warmed (10-inch)
- salsa (optional)
- sour cream (optional)
- Heat oven to 400°F.
- Brown ground beef and onion. Drain excess grease.
- Add red wine vinegar, red chiles, cinnamon, cloves, green chiles, and tomatoes.
- Bring to a boil, reduce heat and simmer uncovered 15 minutes.
- Spoon 1/2 cup of the meat mixture into the center of each tortilla.
- Brush the edges of the tortillas with the beaten egg to seal.
- Fold the tortillas over the meat mixture to make a square bundle.
- Brush each chimichanga with melted margarine.
- Place on non-stick cookie sheet with seam side down.
- Bake 10-12 minutes until lightly browned and heated through.
- Top with salsa and sour cream (optional).
I haven't tried this yet but it reminds me of some friends from Mexico, they taught us how to make tacos the way they do in the part of Mexico that they are from. They also used the Cinnamon & Cloves - I can't wait to give these a try as I am sure it will be a similar taste.
A great quick and simple recipe, ideal for a week night when you don't want to spend hours in the kitchen. The cloves and cinnamon make it different from all the other chimichanga recipes I have tried, but they add an interesting flavour. I halved the recipe without problems, but still used one whole tomato,rather than halving that. I also skipped the eggs, as the 'parcels' hold up without it too. Thanks for sharing this, I'll be making it again.