DEEP-FRIED BEEF CHIMICHANGAS WITH GUACAMOLE

Deep-Fried Beef Chimichangas With Guacamole image

I have not tried this recipe. I got this recipe from Food Network it's a Robert Irvine recipe from Dinner Impossible.

Provided by internetnut

Categories Lunch/Snacks

Time 30m

Yield 12 serving(s)

Number Of Ingredients 19

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Ingredients

3 ripe avocados
1 large red onion, diced
2 serrano chilies, stems and seeds removed and chopped (use gloves to handle these)
1/4 cup freshly chopped cilantro leaf
1/4 cup fresh lime juice (1 or 2 limes depending on size)
3 ripe tomatoes, seeds removed and diced
3 garlic cloves, roughly diced
salt & freshly ground black pepper
12 large flour tortillas
1 1/2 cups shredded monterey jack cheese
1 liter vegetable oil or 1 liter canola oil
2 tablespoons olive oil
1 large red onion, sliced
3 lbs ground beef
6 ounces tomato paste
4 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons celery salt
salt & freshly ground black pepper

Steps:

Special equipment: Wooden skewers or round toothpicks
Slice each avocado in half lengthwise, pop out seed and slip off the skin. Smash the avocado in a bowl and add onion, chiles, cilantro, lime juice, tomatoes, and garlic and mix well. Season with salt and pepper, cover, and let sit in refrigerator for a couple of hours to allow flavors to combine.
Lay out tortillas and sprinkle about 1/8 cup cheese on each. Begin heating vegetable oil to 350 degrees F in deep-fryer.
In a large skillet heat olive oil over medium-high heat and saute onion until translucent. To this pan, add ground beef, tomato paste, chili powder, cumin, celery salt, and salt and pepper, and cook until browned. Divide meat mixture into equal amounts in the pan. Then using a slotted spoon to leave excess liquid behind, transfer meat mixture to the center of each tortilla and fold the tortilla into a closed packet and secure using a wooden skewer or round toothpicks. Deep fry chimichangas until golden brown. (Alternatively, you can skip the deep frying step altogether by arranging the chimichanga packets on a baking sheet and bake until cheese melts and tortillas begin to firm up, about 5 to 10 minutes in a preheated 350 degrees F oven.) Remove skewers/toothpicks before serving.

Nutrition Facts : Calories 1467.5, Fat 117.1, SaturatedFat 22.9, Cholesterol 89.7, Sodium 1004.1, Carbohydrate 70.7, Fiber 8.7, Sugar 6.4, Protein 36.4