 |
Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
I found this recipe online, since there was only one beef chimi recipe on the zaar and it didn't look like the one I had in a local diner the other week that turned out amazing. So, this recipe seems much closer to what I ate, so I'm posting it here and I'll try it tonight. Ingredients:
6 (12 -14 inch) flour tortillas |
1 lb ground beef |
1 medium onion, chopped |
1/2 cup red chili sauce or 1/2 cup enchilada sauce |
salt and black pepper |
1/2 tablespoon vegetable oil |
2 cups shredded cheddar cheese |
2 cups shredded iceberg lettuce |
2 cups chopped green onions |
chopped tomato (optional) |
guacamole (optional) |
Directions:
1. Preheat oven to 350°F.
2. Wrap stacked tortillas in aluminum foil, and heat in oven 15 minutes or until hot. To microwave, wrap a stack of tortillas lightly in paper towels and warm on high for 6 or 7 seconds per tortilla.
3. In a large frying pan over medium-high heat, brown beef; drain, leaving beef in the pan.
4. Add onion, chile or enchilada sauce, salt, and pepper; cook 2 to 3 minutes or until onions are transparent.
5. In the center of each warm tortilla, spoon 1/6 of meat filling. Fold tortilla, tucking in the ends to make a secure fat tube, and fasten with wooden toothpicks. NOTE: Assemble only 2 or 3 at a time, as the tortilla will absorb liquid from the sauce.
6. In a large pot or deep fryer over medium heat, add at least 4 inches of vegetable oil. Heat oil to 375 - 400°F Fry the chimichangas, 1 or 2 at a time, 3 minutes or until golden brown. Remove from oil, drain and place on serving plates.
7. Top with Cheddar cheese, lettuce, green onions, and any optional ingredients that you prefer.
|
|