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Chimichangas Recipe
2 lbs. stew meat
1 1/2 c. water
2 cloves garlic, minced
2 tbls. chili powder
1 tbls. vinegar
2 tsp. dried oregano, crushed
1 tsp. salt
1 tsp. cumin
12 10" flour tortillas
fat for frying
shredded lettuce
guacamole
In med. saucepan combine meat, water, garlic, chili powder, vinegar, oregano, salt, and cumin. Bring to boiling. Cover; reduce heat and simmer about 2 hours or until tender. Uncover and boil rapidly about 15 min. or until water has evaporated. Watch closely and stir meat and end of cooking time so meat doesn't stick. Remove from heat. Using 2 forks, shred meat finely.
Meanwhile, wrap stack of tortillas in foil; heat in 350°F oven for 15 minutes. Spoon about 1/4 cup mixture onto each tortilla, near one edge. Fold edge nearest filling, up and over, overfilling just until mixture is covered. Fold in the two sides envelope fashion, then roll up. Fasten with toothpick if needed.
In heavy skillet fry tortillas in 1/2" hot fat about 1 min on each side or untill golden brown. Drain on paper towling. Keep warm in 300°F oven while frying remaining chimachangas.
Garnish with lettuce and guacamole.
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