Does anyone have a good recipe for chimichangas?!
Answers: http://www.recipezaar.com/16371
Beef Chimichangas
# 1 pound ground beef
# 1/2 cup finely chopped onion
# 1 can (16 ounces) refried beans
# 3 cans (8 ounces each) tomato sauce, divided
# 2 teaspoons chili powder
# 1 teaspoon minced garlic
# 1/2 teaspoon ground cumin
# 12 flour tortillas (10 inches)
# Melted butter
# 1 can (4 ounces) chopped green chilies
# 1 can (4 ounces) chopped jalapeno peppers
# Oil for deep-fat frying
# 1-1/2 cups (6 ounces) shredded cheddar cheese
DIRECTIONS
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin.
Spoon about 1/3 cup of beef mixture off-center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks. In a large saucepan, combine the chilies, peppers and remaining tomato sauce; heat through.
In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry the chimichangas for 1-1/2 or 2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese. Serve with sauce. Yield: 1 dozen.
Delicious Chimichanga's
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. Fry until golden brown, about 4 minutes. Drain. Top with cheese, sour cream, tomatoes and salsa.
ENJOY!