SHREDDED BEEF CHIMICHANGAS
Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Use the filling in burritos as well. You may also deep fry, if desired.
Provided by VARISSUL
Categories World Cuisine Recipes Latin American Mexican
Time 3h10m
Yield 4
Number Of Ingredients 11
Steps:
- Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
- Preheat oven to 500 degrees F (260 degrees C).
- Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
- Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.
Nutrition Facts : Calories 714 calories, Carbohydrate 35.9 g, Cholesterol 151.1 mg, Fat 46.6 g, Fiber 4.1 g, Protein 38 g, SaturatedFat 22.2 g, Sodium 1176.2 mg, Sugar 2.4 g
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).
MEXICAN STYLE SHREDDED PORK
This is an amazing shredded pork recipe similar to what you would eat in a rice bowl (or in an enchilada) at a Mexican restaurant. It is easy to prepare and simmers in a slow cooker all day, ready to enjoy when you arrive home. I serve it over rice (laced with lime juice and fresh cilantro), Cheddar cheese, salsa, guacamole, and a dollop of sour cream. Amazing!
Provided by TORA.V
Categories World Cuisine Recipes Latin American Mexican
Time 7h30m
Yield 6
Number Of Ingredients 9
Steps:
- Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water.
- Cover, and cook 7 hours on Low.
- In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes.
- Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.
Nutrition Facts : Calories 520.2 calories, Carbohydrate 43 g, Cholesterol 107.7 mg, Fat 19 g, Fiber 1.2 g, Protein 41.1 g, SaturatedFat 7 g, Sodium 802.1 mg, Sugar 1.7 g
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
KRIS' AMAZING SHREDDED MEXICAN BEEF
My husband grew up in southern California, and he says this shredded Mexican beef is the best he's ever had. Use it in burritos, tacos, salads and more.
Provided by Kris Ross
Categories World Cuisine Recipes Latin American Mexican
Time 8h45m
Yield 12
Number Of Ingredients 10
Steps:
- Trim the roast of any excess fat, and cut into four pieces. Rub with black pepper, and place into a slow cooker. Add the onions, green chiles, chili powder, cayenne pepper, garlic powder, cumin, chipotle peppers, and beef bouillon. Pour in enough water to cover 1/3 of the roast.
- Cover, and cook on High until the meat begins to fall apart, about 8 hours. Add water if needed to keep the roast from drying out.
- Turn the slow cooker to Low, and remove meat to a large bowl with a slotted spoon. Shred the meat into bite-sized pieces using two forks. Return the meat to the slow cooker; cook about 20 minutes to reheat before serving.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 4.3 g, Cholesterol 96.8 mg, Fat 20.8 g, Fiber 1.3 g, Protein 31.2 g, SaturatedFat 7.9 g, Sodium 426.4 mg, Sugar 1.3 g
GROUND BEEF CHIMICHANGAS
Make and share this Ground Beef Chimichangas recipe from Food.com.
Provided by daisygrl64
Categories Meat
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350*F.
- Brown ground beef, and drain well.
- Stir in onion and saute
- Stir in tomatoes, taco seasoning, garlic, black pepper and simmer over low heat for 15 minutes.
- remove from heat and add cheese.
- Spoon 1/4 cup meat mixture along one edge of tortilla.
- Fold edge of tortilla to cover the meat.
- Fold in both sides and roll and secure
- spray a 13x9 glass oven dish with Pam cooking spray.
- place in oven and bake until tortillas turn golden, 15-20 minutes.
- Serve:.
- topped with shredded cheese, chili, sour cream, shredded lettuce, diced tomatoes , green onions or whatever you desire.
Nutrition Facts : Calories 692, Fat 28.5, SaturatedFat 11.1, Cholesterol 71.2, Sodium 1247.5, Carbohydrate 76.1, Fiber 4.7, Sugar 3.6, Protein 30.9
BAKED SHREDDED BEEF CHIMICHANGAS
My husband LOVES these. I came up with these with what I had on hand. I think they would be even better fried, but I am trying to be good. This is one of the best dinners I have made.
Provided by gingerkitten D
Categories Steak
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Put the steak, cumin seeds, cinnamon stick, and bullion in a saucepan and cover with water.
- Bring to a boil and allow to simmer until the meat shreds easily with a fork.
- (this takes longer with tough cuts of meat) Remove meat from liquid, shred and put aside.
- Strain liquid and set aside.
- Spray a large skillet with non-stick spray and add onions and garlic.
- Cook until the onions are translucent.
- Add chili powder, cumin, cinnamon, and cayenne and mix in well.
- Add salsa, chilies, and shredded meat and combine.
- Measure 1/2 cup of the meat cooking liquid and add to the mixture-- allow to simmer until the liquid is almost all absorbed.
- Spray a 13x9-inch glass baking dish with non-stick spray--give it a fairly heavy coating of spray.
- Preheat oven to 450°F.
- Warm your tortillas.
- Lay out one tortilla put 1/6 of the mixture in the center and fold up the bottom end.
- Top with 1/6 of the shredded cheese.
- Fold the right side and then the left and roll up the chimichanga.
- Put seam side down in the glass dish-- fold remaining 5 chimichangas.
- Coat all the chimichangas with a very liberal coating of spray, and put dish into oven.
- Bake for 10 minutes and then carefully turn the chimichangas, spray again, and return the dish to the oven.
- After 5 more minutes turn the chimichangas once more, give them a good spray and return to the oven for 5 more minutes.
- When the chimichangas are crisp and golden brown they are ready for eating.
- Put them on plates and top with lettuce, tomato, beans, sour cream, guacamole, or salsa.
Nutrition Facts : Calories 521.1, Fat 18.6, SaturatedFat 7.6, Cholesterol 106.5, Sodium 877.3, Carbohydrate 41.8, Fiber 3.6, Sugar 3.5, Protein 45.2
MEXICAN PORK AND GREEN CHILE STEW
Here's my version of a traditional Mexican 'Guisado de Puerco en Chile Verde' (Green Chile and Pork stew). It is bursting with flavor, and is mildly-spicy. Serve with hot corn or flour tortillas with butter, or black beans and white rice.
Provided by Seanzilla
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat oil in a large Dutch oven or large pot over medium heat.
- Spread flour into a wide, shallow dish; add pork and turn to coat, shaking off excess.
- Cook coated pork in hot oil until completely browned, 5 to 7 minutes. Stir onion and garlic in with the pork; continue cooking and stirring until the onion softens, about 5 minutes. Pour diced tomatoes, green chilies, and 2 tablespoons cilantro over the pork mixture; stir. Place a cover on the Dutch oven and simmer the mixture until pork is tender and no longer pink in the center, about 40 minutes.
- Whisk cold water and cornstarch together in a small bowl; stir into the liquid in the Dutch oven and continue cooking until the sauce thickens, 5 to 10 minutes.
- Remove Dutch oven from heat; let dish rest 10 to 15 minutes. Ladle into bowls and top with cheese and desired amount of cilantro to serve.
Nutrition Facts : Calories 406.5 calories, Carbohydrate 25.5 g, Cholesterol 81.8 mg, Fat 19.2 g, Fiber 2.2 g, Protein 32.4 g, SaturatedFat 8.4 g, Sodium 436.2 mg, Sugar 4 g
BAKED BAJA BEEF CHIMICHANGAS
This is an authentic 40 year-old recipe, and the filling will not taste the same as fast food style chimichangas. The only thing Americanized here is that the chimichangas are baked instead of fried. Caution: If you use leanest ground beef, the filling will seem dry. Serve lots of lettuce, tomatoes and other garnishes listed below with each chimichanga - they are important to this dish's all around flavors and textures.
Provided by Northwest Lynnie
Categories One Dish Meal
Time 33m
Yield 5-6 serving(s)
Number Of Ingredients 15
Steps:
- Wrap tortillas in foil and warm in a 300* oven while making the filling.
- Brown ground beef and drain.
- Mix in vinegar and seasonings to the drained meat, but do not cook the mixture further.
- Remove tortillas from oven and increase oven temperature to 500*.
- Brush each side of tortilla with melted butter.
- Spoon about 1/4 cup ground beef filling onto center of each buttered tortilla.
- Fold in sides, then roll up tortilla from the bottom.
- Place seam-side down on a foil-lined and rimmed baking sheet.
- Bake at 500* for 8-10 minutes, until golden brown.
- Serve on a large bed of shredded lettuce and chopped tomatoes.
- Top with sour cream, shredded cheese, and salsa.
MY FAVORITE CHIMICHANGA
Make and share this My Favorite Chimichanga recipe from Food.com.
Provided by The Spice Guru
Categories Kid Friendly
Time 35m
Yield 6 Chimichangas, 6 serving(s)
Number Of Ingredients 22
Steps:
- SNIP bacon into 3/4-inch squares using kitchen shears; COOK bacon in a 2-3 quart heavy-bottomed pot over medium heat until crisp; ADD 2/3 cup chopped onions and saute until softened; ADD 1-2 cloves mashed fresh garlic; SAUTE for 30 seconds longer.
- ADD 1 (4 ounce) can diced green chiles, 2 teaspoons chili powder, 1 1/2 teaspoons ground cumin, 1/2 teaspoon crushed Mexican oregano, 1/4 teaspoon ground allspice or 1 pinch ground cloves; SIMMER 2-3 minutes.
- ADD 1 lb cooked shredded or chopped meat, 2 chopped ripe medium tomatoes, 3 tablespoons chopped fresh cilantro, 2 teaspoons fresh lime juice, 1/4 teaspoon granulated sugar, 1 dash freshly cracked black pepper and 3/4-1 teaspoon kosher salt (or to taste); SIMMER 2-3 minutes, stirring as needed; COVER and remove from heat.
- HEAT 6 large burrito-size tortillas in a microwave oven on 50% power for 20 seconds to make them soft and pliable.
- FILL each tortilla down the center with 1/4 cup shredded cheese, 1/2-3/4 cup of the meat mixture; top with 1/4 cup shredded cheese. Tuck in the sides and roll up firmly, burrito-style.
- TO FRY: FRY chimichangas seam-side down over medium heat in 1/2 inch canola oil in clean large skillet; TURN chimichangas carefully using a flat spatula until evenly light golden and crispy.
- TO BAKE: PREHEAT oven to 400 degrees F; SPRAY chimichangas lightly and evenly with non-stick cooking spray (or brush with melted butter or margarine); BAKE seam-side down at 400 degrees F for 25 minutes or until golden; REMOVE chimichangas carefully using a metal spatula.
- TOP each hot chimichanga immediately with shredded cheddar cheese so cheese melts.
- SERVE with guacamole, sour cream and salsa on the side.
- SERVING SUGGESTION: Serve with "Mexican Confetti Salad": Julienne crisp iceberg lettuce. Add diced ripe tomatoes, sliced black olives, sliced green onions and chopped fresh cilantro. Blend enough Italian dressing for serving with a squeeze of fresh lime, a pinch of sugar, a pinch of Mexican oregano and a dash of black pepper. Drizzle dressing over salad. Makes a great garnish-type salad with a very light dressing to compliment your favorite Mexican entrees.
Nutrition Facts : Calories 601.6, Fat 33, SaturatedFat 13.7, Cholesterol 105, Sodium 1449.8, Carbohydrate 42.1, Fiber 3.7, Sugar 4.3, Protein 33.2
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