Chimi chonga does anyone how to make them?!
Chimi chonga does anyone how to make them?
i need a good recipe, and directions.thanx
Answers:
Filling:
3 lb. boneless shoulder chuck roast
salt and pepper
2 T. bacon drippings or vegetable oil
3 garlic cloves minced
1/2 C. chopped onion
1 C. beef stock
10 10-12 inch tortillas
Rub the salt and pepper on the roast. Saute in the oil. Add onion and garlic. Add the beef broth. Cover tightly and simmer for about 1 1/2 hours, until roast is very tender. Cool until you can handle the roast. With 2 forks shred the beef into small pieces.
Add the meat to the broth and add another 1/2 C. diced onion. Cook until all liquid is out of the beef. The beef should remain moist but not juicy.
Warm the tortilla enough so that you can roll it. Place 3/4 C. of the mixture in the center of the tortilla. Fold in sides and roll up. Secure with toothpicks.
To serve: Warm 5 inches oil in Dutch oven or other large pan to 375°F. Fry until golden brown, about 4 minutes. Drain.
Top with cheese, sour cream, tomatoes and salsa. Serve immediately.
CHIMICHANGAS WITH MEAT FILLING
2 1/4 c. meat filling (ground beef)
Salad oil, shortening or lard for frying
1 1/2-2 c. shredded Cheddar cheese
1 1/2-2 c. shredded lettuce
1 1/2-2 c. chopped radishes or green onions
Spoon 3 tablespoons filling down the center of tortilla. Fold tortilla around filling, and fasten with wooden toothpicks. Assemble only 2 or 3 at a time, as the tortilla will absorb liquid from the sauce.
Fry in 1 inch of hot oil over medium heat (about 350 degrees), turning, until golden, takes 1 to 2 minutes. Lift from fat with a slotted spoon, draining, then place on a thick layer of paper towels; keep in a warm place until all are cooked.
Serve garnished with 2 or 3 tablespoons each shredded cheese, lettuce and radishes or green onions. Allow 2 or 3 for a main dish serving. Makes 12 Chimichangas.
GROUND BEEF FILLING:
Browned ground beef, seasoned with onion and red chile sauce, makes a tasty all-purpose filling for Tacos, Enchiladas and Tostadas. 1-2 tbsp. salad oil or lard (optional) 1 med. sized onion, chopped 1/2 c. Red Chile Sauce or canned Mexican red chile or enchilada sauce
In a frying pan, break apart and brown the ground beef, adding salad oil or lard if needed. Add onion and cook until soft. Moisten with red chile or Enchilada sauce. Slowly simmer for 10 minutes, stirring occasionally. Makes 3 cups.
CHIMICHANGAS WITH MEAT FILLING
2 1/4 c. meat filling (ground beef or use left over beef roast, chicken. etc))
Salad oil, shortening or lard for frying
1 1/2-2 c. shredded Cheddar cheese
1 1/2-2 c. shredded lettuce
1 1/2-2 c. chopped radishes or green onions
Spoon 3 tablespoons filling down the center of tortilla. Fold tortilla around filling, and fasten with wooden toothpicks. Assemble only 2 or 3 at a time, as the tortilla will absorb liquid from the sauce.
Fry in 1 inch of hot oil over medium heat (about 350 degrees), turning, until golden, takes 1 to 2 minutes. Lift from fat with a slotted spoon, draining, then place on a thick layer of paper towels; keep in a warm place until all are cooked.
Serve garnished with 2 or 3 tablespoons each shredded cheese, lettuce and radishes or green onions. Allow 2 or 3 for a main dish serving. Makes 12 Chimichangas.
GROUND BEEF FILLING:
Browned ground beef, seasoned with onion and red chile sauce, makes a tasty all-purpose filling for Tacos, Enchiladas and Tostadas. 1-2 tbsp. salad oil or lard (optional) 1 med. sized onion, chopped 1/2 c. Red Chile Sauce or canned Mexican red chile or enchilada sauce
In a frying pan, break apart and brown the ground beef, adding salad oil or lard if needed. Add onion and cook until soft. Moisten with red chile or Enchilada sauce. Slowly simmer for 10 minutes, stirring occasionally. Makes 3 cups.
ADDED : LOL! Great recipe Depp Lover - it's the one I use..