Beef Chimichangas
Category | Subcategory | Source |
---|---|---|
Meats | Beef | Page # 30, Mexican Cookbook |
Ingredients
- Tomato Salsa
- 6 o.z. Chorizo
- 1 # Ground beef
- 1/2 Cup finely Chopped Onion
- 1 Clove Garlic Minced
- 1/2 Tsp ground Cumin
- 1 Can (8 o.z.) tomato Sauce
- 1/4 Cup sliced pitted riped olive
- 12 Flour tortillas (8" Dia)
- 1 Cup (4 o.z.) Shredded Mozarella
- Vegetable Oil
- 1 Cup sour Cream
- Cilantro sprigs dnd radishes for
- garnish
Directions
- Prepare fresh tomato sauce. Remove and discard casing from Chorizo.
- Heat large skillet over high heat until hot. Reduce heat to medium.
- Crumble choritzo into skillet. Brown 6 to 8 minutes, stirring to
- separate meat. Add onion, garlic, and cumin; Coor and stir 4 minutes
- until onion is soften. Spoon off and discard fat. Stir in tomato
- sauce. Bring to a boil over high heat. Reduce heat to low. Cover
- and simmer 15 minutes. Uncover skillet; increase heat to medium.
- Cook and stir 5 minutes or until most of liquid has evaporated and
- meat is moistly with sauce. Stir in olives. If not freshly made,
- soften and warm tortillas. Place 1/4 cup meat mixture on bottom half
- of one tortilla, spread to a thin 1 1/2 inches of bottom inside
- edges. Sprinkle with slightly rounded tablespoon cheese. To form,
- fold bottom edge of tortilla up over filling; fold inside edges, hen
- roll up to completly enclosed filling. Secure top with wooden
- toothpick. Repeat 6 and 7 with remaining tortillas, meat mixture and
- cheese to make eleven more chimichangas. Preheat oven to 250
- degrees. Heat one inch oil in deep, heavy skillet over medium high,
- heat to 375 degrees; adjust heat to maintain temperature. Line
- baking sheet with paper towels. Fry two to three chimichangas at the
- time in oil 2 to 3 minutes until golden on all sides. Remove with
- tongs; drain on paper towels. Keep warm in oven on prepared baking
- sheets. Remove toothpicks before serving. Serve with sour cream and
- fresh tomato salsa. Garnish if desired. Makes 6 servings.