Chimichangas (Beef and Potato)
- Ready In:
- 3hrs
- Ingredients:
- 16
- Serves:
-
12
ingredients
- 2 lbs chuck roast, coarsely chopped
- 2 medium potatoes, peeled and halved
- 1 large tomatoes, diced
- 2 tomatoes, cut into 12 wedges
- 2 garlic cloves, finely chopped (or to taste)
- 1 large onion, finely chopped
- 1 teaspoon salt
- 1 teaspoon oregano (Mexican if you can find it)
- 1⁄4 teaspoon sugar
- 1⁄4 teaspoon cumin
- 1 dozen flour tortilla, 8 to 9-inches
- sunflower oil, for frying
- 2 cups sour cream
- 2 cups romaine lettuce, shredded
- 2 cups shredded monterey jack cheese (either inside or on top, optional) (optional) or 2 cups cheddar cheese (either inside or on top) (optional)
- salsa
directions
- In a large saucepan, combine the meat, potatoes, diced tomato, garlic, onion, salt, oregano, sugar and cumin.
- Add water just to cover and bring to a boil over high heat. Reduce the heat and simmer until soupy, about 1 1/4 hours.
- Break up the potatoes and simmer until thick, about 30 minutes longer. Let cool slightly. Season with salt, to taste.
- Preheat the oven to 325°. Wrap the tortillas with foil and place in the oven for 10minutes to soften.
- Spoon a scant 1/2 cup of the meat and potato filling in the middle of each tortilla. Fold one side of the tortilla over the filling, then fold in the two adjacent sides. Finally, fold over the fourth side and secure with a toothpick.
- In a large heavy skillet, heat 2 inches of the oil to 360°F over moderately high heat. Place 3 of the filled tortillas in the skillet, seam side down and fry, turning, until evenly golden brown all over, about 3 minutes. Drain on paper towels, repeat with the remaining tortillas. Remove the toothpicks.
- Arrange the chimichangas on a warm platter. Top each with one with sour cream, salsa,shredded cheese, if using, and shredded lettuce. Arrange the tomato wedges around the platter and serve.
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RECIPE SUBMITTED BY
FLUFFSTER
Bullhead City, Arizona
I would like to welcome you to my recipes. I have been with Food.com since 10/05.
My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him.
I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me.
We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here.
I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more.
Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact.
I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.