A recipe for Beef chimichangas
The Chimichanga is a southern US creation; basically its a deep fried burrito, filled with diverse ingredients; they can also be baked in the oven. Here is one of the recipes very frequently seen to make them: with ground beef and refried beans; but there are many other ingredients you can use to make them! Here is an easy recipe to show you how to make basic beef chimichangas...
Recipe for beef chimichangas:
Ingredients:
6 large flour tortillas (biggest you can find!)
1 lb. ground beef meat
1/2 onion, chopped
1 clove garlic
a pinch black pepper
2 red tomatoes, diced
2 roasted, cleaned green chilis, chopped to small bits
2 cups of refried beans
2 teaspoons of hot chili flakes, if you want this spicy
1 teaspoon cumin powder
2 jalapeño chilis, roasted and chopped
1 cup orange monterey Jack cheese
Enough Canola oil which you will use to fry the food
Preparation:
Start by frying in little bit of oil the garlic, the onion and the meat. Add the tomato, the spices and everything else except for the tortillas.
Spread in every tortilla the mixture, as if we were going to do a burrito and fold the the end of the tortillas inwards in such way that they remain well closed by all sides.
Use toothpicks to make sure they hold well together in one piece for the next step, while frying in oil.
Fry them in the canola oil, 2 at a time, gently turning them regularly to make sure all sides of the chimichangas are cooked as evenly as possible.
When serving them accompany this with sour cream, a lot of guacamole and some mexican-style rice.
6 large flour tortillas (biggest you can find!)
1 lb. ground beef meat
1/2 onion, chopped
1 clove garlic
a pinch black pepper
2 red tomatoes, diced
2 roasted, cleaned green chilis, chopped to small bits
2 cups of refried beans
2 teaspoons of hot chili flakes, if you want this spicy
1 teaspoon cumin powder
2 jalapeño chilis, roasted and chopped
1 cup orange monterey Jack cheese
Enough Canola oil which you will use to fry the food
Preparation:
Start by frying in little bit of oil the garlic, the onion and the meat. Add the tomato, the spices and everything else except for the tortillas.
Spread in every tortilla the mixture, as if we were going to do a burrito and fold the the end of the tortillas inwards in such way that they remain well closed by all sides.
Use toothpicks to make sure they hold well together in one piece for the next step, while frying in oil.
Fry them in the canola oil, 2 at a time, gently turning them regularly to make sure all sides of the chimichangas are cooked as evenly as possible.
When serving them accompany this with sour cream, a lot of guacamole and some mexican-style rice.
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