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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Zippy salsa verde is the dipping sauce of choice for these ethnic delights. âThis deep-fried Mexican dish became one of our favorites after our three daughters left the nest,â says Esther Danielson of Lake Arrowhead, California. Ingredients:
1/2 pound boneless beef chuck roast, cubed |
2 tablespoons finely chopped onion |
2 tablespoons canned chopped green chilies |
1 garlic clove, minced |
1/4 teaspoon ground cumin |
1/4 teaspoon salt |
dash pepper |
1-1/2 to 2 cups water |
salsa verde: |
2 tomatillos, husks removed, chopped |
2 tablespoons finely chopped onion |
1 teaspoon canola oil |
2 teaspoons canned chopped green chilies |
2 teaspoons minced fresh cilantro |
4 garlic cloves, minced |
dash salt and pepper |
2 flour tortillas (8 inches), warmed |
oil for deep-fat frying |
Directions:
1. In a small saucepan, combine the first seven ingredients; add enough water just to cover. Bring to a boil. Reduce heat; cover and simmer for 55 minutes or until meat is tender.
2. Meanwhile, in a small nonstick skillet, saute tomatillos and onion in oil until tender. Remove from the heat; stir in the chilies, cilantro, garlic, salt and pepper. Cool slightly. Process in a food processor or blender until pureed. Transfer to a small bowl; cover and refrigerate until serving.
3. Remove meat from saucepan. Strain liquid, reserving onion mixture. When meat is cool enough to handle, shred with two forks. Combine onion mixture and meat; divide between tortillas. Fold sides and ends over filling and roll up; secure with toothpicks.
4. In an electric skillet or deep-fat fryer, heat oil to 375°. Cook chimichangas until golden brown, turning to cook all sides. Drain on paper towels. Serve with salsa verde. Yield: 2 servings.
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