SHREDDED BEEF OR PORK CHIMICHANGAS
This is the one recipe everybody asks me for. This recipe is an all day project. It is well worth the effort. If you have a large freezer, you'd probably fill it up with these. The kids can eat these when they come home from school, a quick dinner when you don't feel like cooking, etc. When I tripled this recipe I started at 10am and finished around 6pm. I made about 60 of these. I roll up the sleeves and make these about twice a year. There is always a family gathering on the night they come out fresh. Bet you can't eat just one!
Provided by Chef Booshman
Categories Roast Beef
Time 4h30m
Yield 10-20 serving(s)
Number Of Ingredients 14
Steps:
- Cut meat into large chunks (3-4") and place in cooking pot. cover with water. Add all ingredients except for last three items.
- Bring to a boil then cover and cook on medium hear for at least two hours.
- After 2 hours, bring back to full boil with lid removed.
- While evaporating water, remove several pieces for pot and shred using two forks. When only +/- 1/2" of goop is left in the pot, remove from heat and return shredded meat back to the pot and blend with remaining slurry.
- Open a package of tortillas and place in microwave with a wet paper towel placed on top. Microwave on high for 1 minute.
- Place a tortilla on plate and spoon 1-2 Tblspn of meat at bottom of tortilla. Sprinkle with shredded cheese, chopped onion(optional) and roll up burrito style.
- Repeat with remaining tortillas until all the meat is used up.
- In large skillet, heat up 1-1/2" depth of oil to approximately 350 degrees. (If you put too much oil in the skillet or if it gets too hot, the chimis will begin to unravel). Cook until browned on each side (about 3 minutes). Drain on paper toweling.
- Eat'em while they're warm -- freeze the rest.
- Reheat frozen ones in the microwave on high for three minutes or place on rack in a preheated 450 degree oven for 8-10 minutes.
- Serve with chopped tomato, lettuce, cheese, sour cream (stuff you'd put on a taco).
ALMOST-FAMOUS CHIMICHANGAS
It has happened to all of us: A restaurant closes and just like that, a favorite dish is gone forever. For thousands of fans of the Tex-Mex chain Chi-Chi's, which shuttered its last 65 restaurants in 2004, that dish was the chimichanga: a big tortilla stuffed with beef, seafood or chicken, lettuce, jack cheese and salsa, and topped with a secret "zesty Mexi-sauce." We've seen endless message- board posts from fans pondering the recipe and reminiscing about that unforgettable topping. Now they can taste it again: Chefs in Food Network Kitchens re-created the old favorite from memory.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
- Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
- Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
- Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.
BAKED PORK CHIMICHANGAS
Lean shredded pork and pinto beans combine with south-of-the-border ingredients like green chiles and picante sauce in these from-scratch chimichangas. Because my recipe makes a lot, I can freeze some for those nights when I don't feel like cooking. -LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- Place beans in a stockpot; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid., Preheat oven to 350°. Place roast in a Dutch oven. In a large bowl, combine the chiles, onion, chili powder and beans. Spoon over roast. Cover and bake 30 minutes. Stir in broth; cover and bake until a thermometer reads 145°, 30-45 minutes longer. Remove meat; let stand 10 minutes., Shred meat with 2 forks; set aside. Mash bean mixture; stir in shredded pork. Spoon 1/3 cup mixture down the center of each tortilla; top with 2 tablespoons cheese and 1 tablespoon picante sauce. Fold sides and ends over filling and roll up. Place seam sides down on two 15x10x1-in. baking pans coated with cooking spray., In a small bowl, whisk egg white and water; brush over tops. Bake, uncovered, until heated through, 25-30 minutes. Serve immediately or cool, wrap and freeze for up to 3 months., To use frozen chimichangas: Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.
Nutrition Facts : Calories 276 calories, Fat 8g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 475mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 6g fiber), Protein 20g protein. Diabetic Exchanges
PORK AND GREEN CHILI CHIMICHANGAS
These pork chimichangas are delicious and easy to make. I have been perfecting this recipe for the past 15 years. They are baked, instead of deep fried. This recipe makes 10 entree size or 18 lunch sized chimis. They are also an economical choice with only 7 common ingredients. You will love the flavor of these.
Provided by MissKathy1
Categories Pork
Time 1h35m
Yield 18 Chimichangas, 10-18 serving(s)
Number Of Ingredients 10
Steps:
- Cut pork butt into 1" cubes. Place cut pork into large dutch oven, cover and cook over medium heat for 10 minutes. Uncover, stir and continue cooking until meat is well browned and juices are almost gone. This will take about 10-15 minutes.
- Then add water to pan, enough to cover meat completely. Turn heat up to high and cook until water boils, then cover and reduce heat to simmer. Cook for 1 hour and 15 minutes.
- While meat is cooking, prepare the flour tortillas. Spread a light amount of butter on both sides of each tortilla, set aside in a pile. When you are done buttering them, cover with the plastic bag they came in, so they will remain pliable.
- Spray a 13" x 9" baking dish with non-stick spray. Set aside.
- When timer is done for the pork, uncover and turn heat up to high. Cook over high heat until all the water is gone from the pan. When that is done, reduce heat to low and add crushed oregano leaves, cumin, salt, pepper, vinegar and diced green chiles. Stir well and then turn heat off.
- Shred the meat using to large forks.
- Set your oven to 500 degrees.
- To assemble each chimichanga: Place 3-4 tablespoons of meat mixture on lower 3rd of tortilla, spoon meat mixture to within a 1/2″ of each side of tortilla. Then take left side and fold over meat, do the same on right side, like the top flap of an envelope. Then roll up towards 12 o'clock while keeping sides overlapping the filling just slightly.
- Depending on the size of your tortillas it may take two turns, set them seam side down on a baking sheet. Once they are all in the pan, spread butter on the tops of the chimichangas.
- Then bake in oven on middle rack at 500 degree for 6-8 minutes.
- Depending on your oven, start checking the chimi's after 6 minutes. You want them golden brown and delicious.
- Remove from oven and serve with freshly made guacamole, sour cream and pico de gallo.
- Cooks Notes: Depending on the size of your flour tortillas and whether you want to make 'Entree' or 'Lunch' size chimichangas, this recipe will make up to 18 chimi's. If you use 3 tablespoons of filling in each you will get 18 smaller, or skinnier, chimichangas.
BAKED CHIMICHANGAS
If served with rice and refried beans you will be rolling away from the table. I make these for tailgate parties at my house-keeps them full and happy!!!!!! Please note prep time does not include cooking the meat, which can be done a day in advance.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- After stewing the meat on a crockpot or pan drain off liquid and reserve.
- Shred and chop meat-set aside.
- In a large skillet cook onion and garlic with just a touch of oil and cook until onion is just browning.
- Add the meat, chilies, oregano, salt and red pepper and cook on low for 10 minutes.
- Add adobo sauce if needed, you don't want a totaly dry mixture and you dont want it soggy.
- Warm tortillas in the oven so they are bendable.
- Lay out 3 or 4 at a time and slightly off center place some cheese and then about 1/2 a cup of meat mixture and fold envelope style.
- Place on a lightly greased cookie sheet-repeat.
- Lightly oil the tops and bake in a 425 oven for 20 minutes or a 375 oven for 35-40 minutes-your choice.
- With the juices from the cooked meat I make a spicy gravy to offer with this.
- When done remove from oven.
- Serve with condiments, spanish rice and refried beans.
- Believe me when I say you will roll away from the table!
- To Plate: Lettuce on the bottom, then chimichanga, then gravy, then guac and sour cream and salsa, then remaining condimednts sprinkled on top.
CHIMICHANGAS
Though still debated, Tucson is generally credited as the original home of the chimichanga (fried "burro", as we call them, stuffed with meat, onions and chiles). I've combined several recipes into this one, and it's fairly authentic. -Laura Towns, Glendale, Arizona
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.
Nutrition Facts : Calories 343 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 862mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein.
MAKE AHEAD CHIMICHANGAS
Make and share this Make Ahead Chimichangas recipe from Food.com.
Provided by Bev I Am
Categories Chicken
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Using two forks, shred cooked meat or chicken (should have about 3 cups).
- In a large skillet combine meat or chicken, salsa, beans, undrained chili peppers, and seasoning mix.
- Cook and stir over medium heat until heated through.
- In another skillet heat tortillas, one at a time, over medium-low heat about 30 seconds per side.
- For each chimichanga, place 1/3 cup meat mixture atop a tortilla, near one edge.
- Top with a cheese stick.
- Fold in sides; roll up, starting with cheese side.
- Bake, covered, in 350 degree F.
- oven for 30 minutes.
- Uncover and bake 10 minutes more or until heated through.
- Serve with salsa, dairy sour cream, and hot cooked rice, if desired.
- Make-Ahead Tip: To freeze, place chimichangas in freezer containers.
- Seal, label, and freeze for up to 6 months.
- To prepare, wrap frozen chimichangas individually in foil.
- Bake in a 350 degree F.
- oven about 50 minutes or until heated through.
- (Or, thaw chimichangas in refrigerator overnight. Bake about 30 minutes.) Unwrap.
- Bake 10 minutes more or until tortilla is crisp and brown.
- Or, heat about 1/4-inch depth of oil in a skillet.
- Cook desired number of frozen chimichangas, uncovered, in hot oil about 25 minutes (about 18 minutes if thawed) over medium-low heat or until golden, turning often.
BEEF CHIMICHANGAS
This recipe came from my favorite cookbook. It's called Step by Step cooking; Italian, Mexican and Chinese recipes. Hope you enjoy this as much as we do.
Provided by Miss Meliss
Categories Meat
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Remove casing from chorizo. Heat large skillet over high heat until hot. Reduce heat to medium. Brown chorizo 6 to 8 minute.
- Add beef. brown 6 to 8 minute
- Add onion, garlic, and cumin. Cook 4 minute or until onion is soft. Discard fat.
- Stir in tomato sauce. Reduce heat to low, cover and simmer 15 minute.
- Uncover, increase heat to med. Cook until liquid has evaporated.
- Warm tortillas.
- Place 1/4 cup meat mixture on bottom half of 1 tortilla. Sprinkle with 1 tbs. cheese. Roll up folding the sides inches Repeat with remaining tortillas.
- Heat 1 inches oil in skillet over medium high heat.
- Fry 2 or 3 chimichangas at a time for 2 or 3 minute until golden brown on all sides.
Nutrition Facts : Calories 565.1, Fat 32.7, SaturatedFat 13.3, Cholesterol 93.2, Sodium 1083.7, Carbohydrate 35, Fiber 2.7, Sugar 3.4, Protein 31.2
PORK CHIMICHANGAS
Once upon a time in Tucson, Arizona (somewhere between the 1920's and 1950's) a burrito was dropped into a fryer, giving birth to the beloved chimichanga. Perhaps it was an accident or this Tex-Mex reinvention was intentional. Either way, we're happy our version with braised pork, homemade green sauce and Cheddar exists.
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat 1/4 cup of the oil in a large Dutch oven over medium-high heat. Add the pork, coriander, cumin, garlic and salt and pepper, and cook, turning as needed, until the pork is brown, about 15 minutes. Pour in 8 ounces of the beer and the vinegar, scraping up the brown bits from the bottom of the pot. Cover and braise over medium-low heat until the pork is fork tender and the liquid just covers the bottom of the pot, about 45 minutes. Remove the pork, keeping the remaining braising juices in the pot. Let cool and shred. Add the pork back into the pot and set aside.
- Combine the tomatillos, almonds, chipotles, onion, cilantro, the remaining 4 ounces beer and 1 1/2 teaspoons salt in a blender. Puree until smooth.
- Heat the remaining 1/4 cup oil in a large, straight-sided skillet over medium heat and add the tomatillo mixture. Cook, stirring frequently to prevent the bottom from burning, until reduced by half, about 15 minutes. Take care, the sauce will splatter as it cooks. Pour the green sauce into the pork and toss to combine.
- Fill a large, heavy-bottomed pot with about 4 inches of oil, attach a deep fat fry thermometer and heat to 375 degrees F.
- Lay a tortilla out on a work surface. Put 1/4 cup of the cheese across the center of the tortilla. Top with about 3/4 cup of the pork and spread evenly. Roll into burritos by folding the bottom half of the tortilla over the pork and cheese filling, and then folding the 2 sides in. Roll up and secure with 2 toothpicks. Repeat with the remaining tortillas, cheese and pork.
- Fry the burritos in batches, turning as needed, until golden brown, 2 to 3 minutes. Remove the toothpicks and serve the chimichangas with guacamole, pico de gallo and sour cream.
CARNE ASADA CHIMICHANGAS
Steps:
- For the marinade: Whisk together the orange juice, oil, soy sauce, vinegar, lime juice, cilantro, cumin, garlic, jalapenos, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
- For the chimichangas: Pour the marinade over the steak in a shallow baking dish and let marinate at room temperature for 30 minutes or in the refrigerator for up to 2 hours. Bring the steak to room temperature before cooking.
- When the steak is almost ready, heat 1 of the tablespoons oil and the butter in a large skillet over medium-high heat. Add the onions, green and red peppers and a pinch of salt and cook until tender and slightly charred, about 5 minutes. Set aside.
- Transfer the steak from the marinade to a plate. Generously sprinkle both sides with salt and pepper.
- Preheat the remaining tablespoon oil in a large cast-iron skillet over high heat. Add the steak and cook for 5 to 7 minutes per side for medium doneness, or until the desired level of doneness is reached. Remove from the heat and let rest for 10 minutes. Thinly slice the steak against the grain or dice it into small pieces, if you prefer.
- For the assembly: Place a tortilla on a work surface. Place a few slices of steak in the center, followed by 1/2 cup of the onions and peppers. Fold up the sides of the tortilla and then roll up from the bottom to form a tight burrito. Skewer the edges with toothpicks to hold them together. Repeat with the remaining tortillas, steak, and onions and peppers.
- Add enough oil to a deep, heavy skillet to come about 1 inch up the side and heat over medium-high heat. When the oil is hot, carefully add the burritos in 2 batches. Cook on both sides until golden brown, about 1 minute per side. Transfer the chimichangas to a wire rack set over a rimmed baking sheet to drain.
- Remove the toothpicks from the chimichangas, sprinkle with the cilantro and serve with Queso Cheese Sauce.
- Place the cheese, milk, chilies, butter and House Seasoning in a saucepan. Heat, stirring often, over medium heat until the cheese is melted, about 5 minutes. If the sauce is too thick, stir in more milk 1 tablespoon at a time. Season with salt, if needed.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
PORK CHIMICHANGA
Though the origin of this beloved deep-fried burrito is hotly debated, historians generally concede that the chimichanga was born in Tucson, Arizona sometime between the 1920's and 1950's, influenced by neighboring across-the-border Mexican state, Sonora. Whether it was a burrito accidentally dropped in the fryer, or the product of intentional Tex-Mex reinvention, the chimichanga is as fun to eat as it is to pronounce - so grab your napkins (or bibs). We like cutting them open and serving with salsa and guacamole in the middle.
Provided by Food Network
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat 1/4 cup of the oil in a large Dutch oven over medium-high heat. Add the pork, coriander, cumin, garlic and salt and pepper, and cook, turning as needed, until the pork is brown, about 15 minutes. Pour in 8 ounces of the beer and the vinegar, scraping up the brown bits from the bottom of the pot. Cover and braise over medium-low heat until the pork is fork tender and the liquid just covers the bottom of the pot, about 45 minutes. Remove the pork, keeping the remaining braising juices in the pot. Let cool and shred. Add the pork back into the pot and set aside.
- Combine the tomatillos, almonds, chipotles, onion, cilantro, the remaining 4 ounces beer and 1 1/2 teaspoons salt in a blender. Puree until smooth.
- Heat the remaining 1/4 cup oil in a large, straight-sided skillet over medium heat and add the tomatillo mixture. Cook, stirring frequently to prevent the bottom from burning, until reduced by half, about 15 minutes. Take care, the sauce will splatter as it cooks. Pour the green sauce into the pork and toss to combine.
- Fill a large, heavy-bottomed pot with about 4 inches of oil, attach a deep fat fry thermometer and heat to 375 degrees F.
- Lay a tortilla out on a work surface. Put 1/4 cup of the cheese across the center of the tortilla. Top with about 3/4 cup of the pork and spread evenly. Roll into burritos by folding the bottom half of the tortilla over the pork and cheese filling, and then folding the 2 sides in. Roll up and secure with 2 toothpicks. Repeat with the remaining tortillas, cheese and pork.
- Fry the burritos in batches, turning as needed, until golden brown, 2 to 3 minutes. Remove the toothpicks and serve the chimichangas with guacamole, pico de gallo and sour cream.
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- In a large bowl, combine all dry ingredients and mix thoroughly. Generously rub the pork shoulder with spice mix to cover. Place pork shoulder into slow cooker with chicken stock, tomato paste, brown sugar, apple cider vinegar and remaining rub. Cook on low for 8 hours, or until the bone removes easily. Using tongs, shred the pork and incorporate all of the juices into the meat and serve. For an added BBQ touch, once the meat is pulled add your favorite BBQ sauce and mix into the pulled pork meat.
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- If your shredded meat is dry, add it to a frying pan along with one cup of chicken or beef broth. Heat over medium heat until the meat is warm and moist.
- Place a tortilla on a plate or cutting board. Add about 1/4 cup of shredded meat to one end of the tortilla. Top with shredded cheese. (You may also add beans and/or rice if desired).
- Fold the end of the tortilla over the top of the filling. Then fold in the sides over the top, and begin rolling the chimichanga, continuing to fold in the sides as necessary.
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- In a medium- large skillet, add oil, onions, garlic, tomatoes and chipotle sauce. Sauté, for about 2-3 minutes, stirring constantly to prevent any burns. Then add chicken or pork, taco seasoning, cumin, cilantro and ½ cup chicken broth or water bring to a boil and let it simmer for all the flavors to come together about 8-10 minutes, stirring occasionally. Until all the liquid has evaporated. Remove from the heat.
- Oil baking sheet with a generous amount cooking spray or brush with butter. Place about 1/3 to ½ cup of the chicken mixture in the center of each tortilla leaving a 2-inch border on both ends. Top with beans, cheese, and cilantro. Fold in the ends and roll up.
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