SHREDDED BEEF CHIMICHANGAS
Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Use the filling in burritos as well. You may also deep fry, if desired.
Provided by VARISSUL
Categories World Cuisine Recipes Latin American Mexican
Time 3h10m
Yield 4
Number Of Ingredients 11
Steps:
- Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
- Preheat oven to 500 degrees F (260 degrees C).
- Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
- Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.
Nutrition Facts : Calories 714 calories, Carbohydrate 35.9 g, Cholesterol 151.1 mg, Fat 46.6 g, Fiber 4.1 g, Protein 38 g, SaturatedFat 22.2 g, Sodium 1176.2 mg, Sugar 2.4 g
CHIMICHANGAS
Though still debated, Tucson is generally credited as the original home of the chimichanga (fried "burro", as we call them, stuffed with meat, onions and chiles). I've combined several recipes into this one, and it's fairly authentic. -Laura Towns, Glendale, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.
Nutrition Facts : Calories 343 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 862mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein.
BAKED SHREDDED BEEF CHIMICHANGAS
My husband LOVES these. I came up with these with what I had on hand. I think they would be even better fried, but I am trying to be good. This is one of the best dinners I have made.
Provided by gingerkitten D
Categories Steak
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Put the steak, cumin seeds, cinnamon stick, and bullion in a saucepan and cover with water.
- Bring to a boil and allow to simmer until the meat shreds easily with a fork.
- (this takes longer with tough cuts of meat) Remove meat from liquid, shred and put aside.
- Strain liquid and set aside.
- Spray a large skillet with non-stick spray and add onions and garlic.
- Cook until the onions are translucent.
- Add chili powder, cumin, cinnamon, and cayenne and mix in well.
- Add salsa, chilies, and shredded meat and combine.
- Measure 1/2 cup of the meat cooking liquid and add to the mixture-- allow to simmer until the liquid is almost all absorbed.
- Spray a 13x9-inch glass baking dish with non-stick spray--give it a fairly heavy coating of spray.
- Preheat oven to 450°F.
- Warm your tortillas.
- Lay out one tortilla put 1/6 of the mixture in the center and fold up the bottom end.
- Top with 1/6 of the shredded cheese.
- Fold the right side and then the left and roll up the chimichanga.
- Put seam side down in the glass dish-- fold remaining 5 chimichangas.
- Coat all the chimichangas with a very liberal coating of spray, and put dish into oven.
- Bake for 10 minutes and then carefully turn the chimichangas, spray again, and return the dish to the oven.
- After 5 more minutes turn the chimichangas once more, give them a good spray and return to the oven for 5 more minutes.
- When the chimichangas are crisp and golden brown they are ready for eating.
- Put them on plates and top with lettuce, tomato, beans, sour cream, guacamole, or salsa.
Nutrition Facts : Calories 521.1, Fat 18.6, SaturatedFat 7.6, Cholesterol 106.5, Sodium 877.3, Carbohydrate 41.8, Fiber 3.6, Sugar 3.5, Protein 45.2
BAKED SHREDDED BEEF CHIMICHANGAS RECIPE
Chimichangas have got to be in my top favorite foods. They are so full of flavor and texture, and everything you could ever want in a food.
Provided by Momma Cyd
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees.
- In a medium sized mixing bowl add the cooked beef, salsa verde, and refried beans. Stir together.
- Spread 1/2 cup filling down the center of the tortilla. Fold each tortilla into a rectangular packet around the filling and place folded side down in a 9 x 13 inch dish.
- Spray each tortilla generously with nonstick cooking spray and bake for 15 minutes.
- Then turn over and cook for another 15 minutes.
- Top with cheese, tomatoes, sour cream, guacamole, and salsa.
Nutrition Facts : Calories 475 kcal, Carbohydrate 31 g, Protein 27 g, Fat 27 g, SaturatedFat 11 g, Cholesterol 89 mg, Sodium 1211 mg, Fiber 6 g, Sugar 8 g, ServingSize 1 serving
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