Chimichangas are a real good mexican dish made with chicken, beef or pork. A beef brisket is a good source for the cut up beef.
Ingredients
1 each
bell pepper, finely chopped
1/4 cup
green onions, chopped, tops too
3 tbsp
peanut oil
1 1/2 cups
beef broth
12 ounces
beer
2 tbsp
cornstarch in 1/4 c water
1/2 tsp
oregano
1/2 tsp
thyme
1/2 tsp
cumin
1/8 tsp
Tabasco sauce, or to your taste
4 ounces
green chilies, canned, diced
3 cups
beef roast, cooked, shredded
2 cups
Monterey Jack cheese, shredded
1/4 cup
green onions, chopped, tops too
8 each
flour tortillas
peanut oil for frying
sour cream
picante sauce
Instructions
1.
Saute 1/4 cup onions and bell peppers in 3 tbsps oil in a large skillet until they begin to lose crispness.
2.
Remove onions and peppers and set aside. Add the broth, cornstarch-water mixture, oregano, thyme, cumin, and Tabasco sauce. Add beer. Cook and stir over high heat until sauce begins to thicken, then lower heat and simmer about 20 minutes.
3.
Mix 1/2 c of the sauce, shredded beef, green chilies, 1/4 c onions and cheese. Divide filling into 8 portions and use to fill tortillas. Place the filling on edge of tortilla, fold over, then fold 2 sides in and roll up burrito style.
4.
Fry the chimichangas in 1/2 inch oil in a skillet until golden brown on all sides. Keep fried chimichangas warm in oven and continue frying until all chimichangas have been fried.
5.
Add the reserved peppers and onions to the simmering sauce and heat through. Serve chimichangas with bowls of the pepper-onion sauce, sour cream, and picante sauce.
Notes of experience: Hamburger, chicken or pork can be substituted for the shredded beef. Children tend to wrinkle their noses at the sight of the pepper-onion sauce. When serving the chimichangas, for easier eating, cut them lengthwise and then cross wise into bite sized pieces, then put on the toppings. First the onion-pepper sauce and then the sour cream and picante sauce.
