Chimichangas
photo by out of here
- Ready In:
- 2hrs 45mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
- 680.38 g beef chuck roast
- 680.38 g pork steak
- 946.36 ml water
- 14.79 ml oil
- 1 large onion, chopped
- 2.46 ml garlic powder
- 226.79 g can chopped green chilies
- 29.58 ml flour
- 2.46 ml cumin
- 9.85 ml salt
- 236.59 ml reserved broth
- 10 count package burrito-size flour tortillas
- 473.18 ml oil, to fry in
directions
- Cut the meat into 1 inch pieces.
- Add the meat to the water and bring to a boil, reduce the heat and cook on low and simmer, covered, for 1 1/2 hours.
- Reserve the broth.
- When meat is cool, shred it.
- Heat 1 Tablespoon oil in skillet; add the onion, garlic powder, green chilies.
- Cook 2 minutes, now add the flour, cumin, and salt.
- Stir in the reserved broth.
- Add the meat and cook until the mixture is thick and moist.
- Put in warm tortilla, about 2/3 cup of the meat mixture or more.
- Fry until golden in 1/2 inch of hot oil.
- Drain on paper towels.
- ***I serve these with shredded cheese, shredded lettuce, salsa and sour cream.
- Best Chimichangas I ever tasted.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!