SKIRT STEAK CHIMICHANGAS

Steps:

• 1. I use tenderized skirt streak but you don't have to. Cut meat into thin strips.
• 2. Cut across thin strips to make small cubes
• 3. Put meat in a bowl and add Valentina, onion powder, chili powder, 1/3 C of cilantro verde sauce, salt and black pepper
• 4. Mix up well and set aside
• 5. thinly julienne jalapenos and cut strips in half
• 6. Mix jalapenos and onions together and sautee in olive oil in skillet (I use cast iron) until they start to brown...take out of pan and set aside
• 7. Put meat into same skillet and cook...
• 8. Keep cooking meat until all of the juices reduce
• 9. Remove from skillet and put into a bowl... add 1 C of the shredded cheese, butter (makes it richer) and the onions and jalapenos... mix well
• 10. You can warm tortillas in a damp paper towel for 15-30 seconds in a microwave to make more flexible
• 11. Put 1/3 C of the meat filling in the center of tortilla
• 12. Fold two sides of tortilla in
• 13. Fold bottom of tortilla up
• 14. Roll the tortilla up making sure all is tucked in nicely... set aside chimichanga fold side down to hold
• 15. Heat canola oil in pan about 1/2 inch deep and place chimichanga fold side down... once it browns it will not unfold...
• 16. Flip after about 2 minutes or when browned to brown other side... remember your filling is already cooked so you only need to brown the outside
• 17. Pour the cilantro verde sauce into the iron skillet where you cooked your meat last... stir on low heat
• 18. Pour verde over chimichanga
• 19. Top with shredded cheese
• 20. Top more with shredded lettuce, cilantro, green onion, your favorite salsa and sour cream.
• 21. You can substitute the jalapenos with serrano peppers for a hotter version or use plain green bell peppers for a milder version... add toppings of your choice... more or less...make it "your way" Enjoy!!!