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MexicanFood.net
Check out the top Chimichanga recipe online!
Check out the top Chimichanga recipe online!
| All rights reserved 2009 ⓒ MexicanFood.net - The Mexican Food Network |
Chimichanga
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MexicanFood.net
Ingredients
>> 3-pound boneless shoulder chuck roast
>> Salt and freshly milled black pepper
>> 1/4 cup bacon drippings or vegetable oil
>> 1 medium onion, chopped
>> 2 garlic cloves, minced
>> 1 cup beef stock
>> 2 small tomatoes, preferably Italian plum, chopped
>> 1/2 cup chopped roasted mild green chiles, such as New Mexican, preferably fresh or
frozen, seeded
>> 4 thin 10- to 12-inch flour tortillas, warmed
>> Vegetable oil for deep-frying
>> Grated Monterey Jack, asadero, or mild Cheddar cheese, or a combination
>> Sour cream, chopped tomato, and sliced scallions
>> Pico de Gallo (page 77) or other favorite salsa
>> 3-pound boneless shoulder chuck roast
>> Salt and freshly milled black pepper
>> 1/4 cup bacon drippings or vegetable oil
>> 1 medium onion, chopped
>> 2 garlic cloves, minced
>> 1 cup beef stock
>> 2 small tomatoes, preferably Italian plum, chopped
>> 1/2 cup chopped roasted mild green chiles, such as New Mexican, preferably fresh or
frozen, seeded
>> 4 thin 10- to 12-inch flour tortillas, warmed
>> Vegetable oil for deep-frying
>> Grated Monterey Jack, asadero, or mild Cheddar cheese, or a combination
>> Sour cream, chopped tomato, and sliced scallions
>> Pico de Gallo (page 77) or other favorite salsa
Directions
Rub the roast with salt and pepper.
Warm 2 tablespoons of the bacon drippings in a Dutch oven or other large heavy pot
over medium-high heat. Brown the roast on all sides. Reduce the heat to low, scatter
half of the onion and half of the garlic over and around the meat. Pour the beef stock
over it. Cover and simmer for 1 1/4 to 1 1/2 hours, until the roast is very tender. Let the
meat sit in the cooking liquid until cool enough to handle. Drain the meat, reserving the
cooking liquid. Shred the meat into bite-size pieces with your fingers or in several small
batches in a food processor.
Warm the remaining 2 tablespoons bacon drippings in a heavy skillet over medium
heat. Saute the remaining onion and garlic in the fat until the onion softens. Add the
meat and saute until well-browned, about 10 minutes. Scrape the meat up from the
bottom every few minutes, getting it crusty in some spots. Pour the reserved cooking
liquid into the pan and add the tomatoes and chiles. Cook for about 15 minutes, until
most of the liquid has evaporated. The meat should remain moist but not juicy. Adjust
the seasoning if you wish. (The meat can be made ahead to this point and refrigerated,
covered, for up to several days. Warm the meat before proceeding.
You'll need about 5 cups of the shredded meat mixture for the chimichangas. Spoon it
evenly over the tortillas. Roll up each tortilla, tucking in the ends to make a secure fat
tube that resembles an overgrown Chinese egg roll. Secure the rolls with toothpicks.
Shortly before you plan to eat the chimichangas, warm at least 4 inches of oil in a Dutch
oven or other large heavy pan to 375 degrees F. Fry the chimichangas one or two at a
time until golden brown, about 3 minutes. Turn the chimis to fry them evenly. Drain them
and arrange on serving plates. Top with cheese, sour cream, tomato, scallions and
salsa. Serve immediately.
Prep Time:
30 min
Ready In:
3 hr 30 min
4 servings
Rub the roast with salt and pepper.
Warm 2 tablespoons of the bacon drippings in a Dutch oven or other large heavy pot
over medium-high heat. Brown the roast on all sides. Reduce the heat to low, scatter
half of the onion and half of the garlic over and around the meat. Pour the beef stock
over it. Cover and simmer for 1 1/4 to 1 1/2 hours, until the roast is very tender. Let the
meat sit in the cooking liquid until cool enough to handle. Drain the meat, reserving the
cooking liquid. Shred the meat into bite-size pieces with your fingers or in several small
batches in a food processor.
Warm the remaining 2 tablespoons bacon drippings in a heavy skillet over medium
heat. Saute the remaining onion and garlic in the fat until the onion softens. Add the
meat and saute until well-browned, about 10 minutes. Scrape the meat up from the
bottom every few minutes, getting it crusty in some spots. Pour the reserved cooking
liquid into the pan and add the tomatoes and chiles. Cook for about 15 minutes, until
most of the liquid has evaporated. The meat should remain moist but not juicy. Adjust
the seasoning if you wish. (The meat can be made ahead to this point and refrigerated,
covered, for up to several days. Warm the meat before proceeding.
You'll need about 5 cups of the shredded meat mixture for the chimichangas. Spoon it
evenly over the tortillas. Roll up each tortilla, tucking in the ends to make a secure fat
tube that resembles an overgrown Chinese egg roll. Secure the rolls with toothpicks.
Shortly before you plan to eat the chimichangas, warm at least 4 inches of oil in a Dutch
oven or other large heavy pan to 375 degrees F. Fry the chimichangas one or two at a
time until golden brown, about 3 minutes. Turn the chimis to fry them evenly. Drain them
and arrange on serving plates. Top with cheese, sour cream, tomato, scallions and
salsa. Serve immediately.
Prep Time:
30 min
Ready In:
3 hr 30 min
4 servings
*The best recipe online by Foodnetwork.com/recipes