Prep 45 mins
Cook 2 hrs
These are soooo good! My family gobbles these up fast! Prep and cook times are approximate. This is not a fast, throw together mexican dish.
- 1 1⁄2 lbs beef chuck steaks or 1 1⁄2 lbs round steaks, cut into 1-1/2 inch pieces
- 1 1⁄2 lbs boneless pork shoulder, cut into 2 inch chunks
- 4 cups water
- 2 tablespoons vegetable shortening or 2 tablespoons lard
- 1 large onion, chopped (1 cup)
- 3⁄4-1 cup canned diced mild green chili (about two 4oz. cans)
- 1 garlic clove, minced
- 2 tablespoons flour
- 2 teaspoons salt
- 1⁄2 teaspoon ground cumin
- 8 large flour tortillas
- vegetable oil (for frying)
- Heat beef, pork and water to boiling in a large kettle; lower heat; cover.
- Simmer for about 1-1/2 hours.
- Drain meat and reserve 1 cup of the broth.
- Shred meat when cool enough to handle.
- Heat shortening or lard in a large saucepan.
- Add onion, 3/4 cup of the chilies and the garlic; saute for 1 minute.
- Stir in the flour, salt, cumin, reserved broth and shredded meat; cook until mixture is moist, but quite thick; (Add more chilies if you like it hotter).
- Keep meat mixture warm.
- Heat 1 tortilla on a large griddle or very large skillet over low heat until soft and pliable.
- Spread about 3/4 cup meat mixture over the lower third of the tortilla in a band about 4" long and 1" wide.
- Work quickly so that tortilla does not get crisp.
- Fold the bottom edge of the tortilla up over filling to cover it almost completely.
- Then fold the two sides in towards the center over the filling and start rolling the filling into a cylinder shape.
- Repeat with remaining tortillas.
- Heat 1/2" oil in a large skillet till very hot.
- Saute two chimchangas at a time in hot oil until golden brown, turning with two broad spatulas.
- Drain on paper toweling; keep warm while cooking remainder.
- Serve with my green chile salsa posted posted on this site.
- Garnish with shredded lettuce and avocado slices, if you wish.