Best Machaca Chimichangas Recipes

CHIVICHANGAS DE MACHACA (STEWED BRISKET AND CHEESE CHIMICHANGAS)

Steps:

• Place brisket, onion, garlic, salt, coriander, cumin, black pepper, cayenne, garlic powder and onion powder in a 4- or 5-quart pot or Dutch oven. Add 3 cups water and cover pot. Bring to a boil, then reduce heat and simmer for 3 hours or until meat is tender when pierced with a fork.
• If using a charcoal grill, fill a chimney starter with charcoal and light. When the coals are white-hot, pour them out of the chimney starter into the grill to form a hot bed of coals. Use tongs to move any flaming coals off to one side of grill. Set grill grates over the coals, and allow them to get hot. If using a gas grill, preheat to medium-high. If using a broiler, turn oven to broil setting.
• Grill tomatoes and peppers over medium-high heat (or broil) rotating from time to time, until skins are evenly blistered and charred, about 20 minutes. Place into a metal bowl and seal with plastic wrap. When cooled, peel tomatoes and peppers and discard skin and stems. Use your hands to crush tomatoes and peppers into a rough salsa in the bowl. Set aside.
• When tender, remove meat from pot and set aside. Discard onion, garlic, and all but 1 cup cooking liquid. When meat is cool enough to handle, shred thoroughly, scraping off any fat and setting aside as you go. Finely chop the fat and add back into meat.
• Return pot to stove and set over medium heat. Add meat, fat, crushed salsa, and grated cheeses. Stir well to combine, then taste and adjust seasoning with salt as needed. Bring to a gentle boil, then reduce heat and simmer uncovered for 30 to 35 minutes until thick and unctuous.
• To form chivichangas, spoon a heaping 1/4 cup of machaca mixture into the center of each tortilla and spread into a 3-inch rectangle. Fold the bottom half of the tortilla over the filling, then pull the edge of the tortilla back toward the top of the filling to create a tight cylinder of filling. Fold both sides of the tortilla in, then tightly roll the chivichanga toward the top of the filling to yield a small, rectangular burrito.
• Stoke grill or preheat griddle or skillet to medium-hot. Cook the chivichangas for about 2 minutes per side until evenly crisp and golden brown. Serve hot with sliced radishes and wedges of lime.

MACHACA CHIMICHANGAS

Steps:

• Add the Worcestershire sauce, soy sauce, water, lime juice, 1 tbsp oregano, cumin, 4 of the garlic cloves, 1 of the serrano peppers, olive oil, salt, and black pepper to a blender, and blend until smooth to make the marinade. Seal marinade and skirt steak in a freezer bag and marinate for 4-8 hours in refrigerator. Remove steaks from refrigerator and allow to come to room temperature. Wipe them off and pat them dry with paper towels, then cut them in half width-wise. In a large, heavy pot, heat two tablespoons of peanut oil over medium high heat. Working in batches, brown the steaks in the oil for about 90 seconds on each side, adding more oil as necessary. Set steaks aside on a plate. Add the onions, remaining serrano peppers, bell peppers, and remaining garlic to the pot, along with a little more oil if necessary. Season with salt and pepper. Lower the heat to medium, and saute until softened (about 5 minutes). Then, add tomatoes, beef broth, remaining oregano, and the steaks into the pot. Bring to a boil, then reduce to a simmer for two hours. Remove steaks from pot and let rest for 15 minutes. Meanwhile, bring pot back to a low boil and reduce slightly, stirring often. Shred the steaks, and add the meat back to the pot. Stir in cheese, and remove from heat. Warm tortillas slightly so that they are pliable. Evenly divide meat between tortillas, piling into the center. Brush the edges with egg whites, and then fold opposite sides into the center. Fold the top down, then fold the entire chimichanga over so that the seam is on the bottom. Secure with toothpicks if necessary. Heat about a half inch of oil over medium-high heat, and fry the chimichangas for about 30 seconds on each side.