I love chimichangas, in fact that is what I ALWAYS order when we go to a Mexican restuarant. However with money so tight we rarely get to go out anymore so I don’t get them often. That is why I decided I need to learn how to make them and uncovered this great recipe to turn leftovers into great chimichangas.
For this recipe you can choose to use leftover roast, steak, or anyother beef product (however I’m not a big fan of ground beef so I rarely use that.) The recipie is as follows:
2lbs of beef
1.5 c. water
2 cloves of garlic(if I don’t have fresh garlic I will use 1Tbs garlic powder)
2 Tbs chili powder
1 Tbs vinegar
2 tsp oregano
1 tsp salt
1 tsp ground cumin
pepper to taste
Flour tortillas
Oil for frying
Your choice of toppings
In a medium pan, you can even use a crockpot if you want to leave the house for the day, combine the meat, water, and all the seasonings. If using a pan let the wter boil then cover it and reduce heat. Simmer until meat is tender, usually about 2 hours. Uncover and then boil until water is almost gone. Be careful near the end so your meat doesn’t stick to the pan. Then shred the beef using two forks, or just by hand. Warm tortillas in either the microwave or the oven. I always use the oven but if you do wrap them in foil so they wont dry out. Just set it at 350 for 15 minutes. Fill each tortilla with about a 1/4 cup of the meat mixture and roll them, closing the ends, up. Then fry the tortillas in about a 1/2 inch of oil ’til brown on both sides, turning when one side is done. Let them drain on a paper towel and keep them warm in the oven until ready to eat. Serve with your choice of toppings I include Lettuce, avacado, olives, refried beans, sour cream, cheese, tomatoes, salsa, guacamole, and sometimes I will make rice for the side.
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