MACHACA CHIMICHANGAS

MACHACA CHIMICHANGAS image

Yield 8 pieces

Number Of Ingredients 23

Ingredients

1 tbsp Worcestershire sauce
1 tbsp soy sauce
2 tbsp water
4 tbsp lime juice
1 tbsp dried oregano (preferably Mexican)
1 tsp ground cumin
4 cloves garlic (peeled)
1 serrano pepper (seeded)
2 tbsp olive oil
1 tbsp salt
1 tsp black pepper
2 lbs skirt steak
peanut oil (or other neutral oil)
1 large yellow onion (diced)
2 serrano peppers (seeded, diced)
2 red bell peppers (diced)
3 cloves garlic (peeled, minced)
28oz diced tomatoes
1 cup beef broth
1 tbsp dried oregano (preferably Mexican)
1 cup Cotija cheese (grated; or substitute Parmesan)
8 tortillas (10")
2 egg whites, lightly beaten

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.