Chimichangas
"This recipe is from a southwestern cookbook sent me by Nurslinda. It is easy and delicious. Serve with a green salad and refried beans and/or Spanish rice. Oranges make a good dessert."
photo by -Sylvie-
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 lb lean ground beef
- 1 onion, finely chopped
- 1 tablespoon red wine vinegar
- 1 teaspoon ground red chili pepper
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon ground cloves
- 1 (4 ounce) can chopped green chilies, undrained
- 1 tomatoes, chopped
- 1 egg, beaten
- 2 tablespoons margarine, melted
- 8 flour tortillas, warmed (10-inch)
- salsa (optional)
- sour cream (optional)
directions
- Heat oven to 400°F.
- Brown ground beef and onion. Drain excess grease.
- Add red wine vinegar, red chiles, cinnamon, cloves, green chiles, and tomatoes.
- Bring to a boil, reduce heat and simmer uncovered 15 minutes.
- Spoon 1/2 cup of the meat mixture into the center of each tortilla.
- Brush the edges of the tortillas with the beaten egg to seal.
- Fold the tortillas over the meat mixture to make a square bundle.
- Brush each chimichanga with melted margarine.
- Place on non-stick cookie sheet with seam side down.
- Bake 10-12 minutes until lightly browned and heated through.
- Top with salsa and sour cream (optional).
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Reviews
-
I haven't tried this yet but it reminds me of some friends from Mexico, they taught us how to make tacos the way they do in the part of Mexico that they are from. They also used the Cinnamon & Cloves - I can't wait to give these a try as I am sure it will be a similar taste. -
A great quick and simple recipe, ideal for a week night when you don't want to spend hours in the kitchen. The cloves and cinnamon make it different from all the other chimichanga recipes I have tried, but they add an interesting flavour. I halved the recipe without problems, but still used one whole tomato,rather than halving that. I also skipped the eggs, as the 'parcels' hold up without it too. Thanks for sharing this, I'll be making it again.
RECIPE SUBMITTED BY
Countrywife
Sacramento, Ca
I've been cooking for over 45 years now. First I made Jello pudding. Next I learned how to make cream sauce. I still like creamed tuna over toast, rice or mashed potatoes.
Many years ago I found a greeting card that said "When I retire I'm going to move to a big house in the country and live with a lot of cats...I've already got a start on the cats." I bought the store's entire stock and sent them to EVERYBODY! Well, now I'm retired, I live in a regular sized house in the country (on about 80 acres), I have a bunch of cats and feed a lot of other critters. There's a mini pig (she's still pretty big),a lop-eared rabbit, a vole who moved in under the stove, a huge flock of chickens, loads of songbirds, an opossum behind the barn(who sneaks in to eat), herons in the spring, pacific tree frogs, and the occasional coyote. We're even in the territory of a couple of golden eagles who stop by a couple of times a year.
That's a chicken on my shoulder. JC (Junior Chicken). How he ended up as an indoor chicken is a long, complicated story. JC never learned to crow right. Maybe it was being deprived of role models in his formative months.
