Chimichangas

"These are soooo good! My family gobbles these up fast! Prep and cook times are approximate. This is not a fast, throw together mexican dish."
 
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Ready In:
2hrs 45mins
Ingredients:
12
Serves:
8
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ingredients

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directions

  • Heat beef, pork and water to boiling in a large kettle; lower heat; cover.
  • Simmer for about 1-1/2 hours.
  • Drain meat and reserve 1 cup of the broth.
  • Shred meat when cool enough to handle.
  • Heat shortening or lard in a large saucepan.
  • Add onion, 3/4 cup of the chilies and the garlic; saute for 1 minute.
  • Stir in the flour, salt, cumin, reserved broth and shredded meat; cook until mixture is moist, but quite thick; (Add more chilies if you like it hotter).
  • Keep meat mixture warm.
  • Heat 1 tortilla on a large griddle or very large skillet over low heat until soft and pliable.
  • Spread about 3/4 cup meat mixture over the lower third of the tortilla in a band about 4" long and 1" wide.
  • Work quickly so that tortilla does not get crisp.
  • Fold the bottom edge of the tortilla up over filling to cover it almost completely.
  • Then fold the two sides in towards the center over the filling and start rolling the filling into a cylinder shape.
  • Repeat with remaining tortillas.
  • Heat 1/2" oil in a large skillet till very hot.
  • Saute two chimchangas at a time in hot oil until golden brown, turning with two broad spatulas.
  • Drain on paper toweling; keep warm while cooking remainder.
  • Serve with my green chile salsa posted posted on this site.
  • Garnish with shredded lettuce and avocado slices, if you wish.

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RECIPE SUBMITTED BY

I love to cook, but don't have a lot of time to do it, since I work full time. I like to try a new recipe every Saturday, if time allows. <br> <br>I have one grown son and three grandaughters ages 16,10 and 3. The ten year old has won many medals in gymnastics meets over the past few years.
 
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