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.
- Ready In:
- 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) can chopped 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).
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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.Reply