CHIMICHANGAS WITH MEAT FILLING
May 2, 2008 · Published By bonnie
Mexican Food – 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.
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.
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.
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