Chimichangas

The picture is off the internet and shows ground beef, but it gives you an idea of what this dish looks like. We use shredded chuck roast in our recipe

Ingredients for the cooked meat

1lbs               Beef chuck roast

1/4                White onion (about 1/2C) not chopped

3                   Garlic cloves, peeled and smashed, not chopped

1t                  Kosher salt

1/2t               Black peppercorns

2                   Bay leaves (Small)

1/2t               Dried oregano

1/2t               Cumin

Cook the unseasoned meat

Place the meat in a large pot

Cover with water

Bring to a rolling boil over high heat

Skim off any foam

Add the 1/4  onion, garlic cloves, salt, black peppercorns, bay leaves, oregano, cumin, and stir

Reduce heat to medium low

Cover and cook for 1-1/2 hours, or until the meat is fork tender, and shreds easily.

Remove from the heat

Remove the meat from the broth

Set aside

Strain the broth

Reserve 3/4C of the broth for later use. (Save the rest as beef broth)

Once the meat has cooled enough to handle shred or chop into smaller pieces

Ingredients for the seasoned cooked meat

1T                 Vegetable oil

1/4                White onion (1/2C) chopped

6oz                Diced potatoes ½” dice

Pinch            Salt

4oz                Roma tomatoes, cored and diced

1ea               Fresh Anaheim chili, roasted, peeled, and diced

1ea               Chipotle in adobo

To make the seasoned cooked meat

Heat the oil in a skillet over medium heat

Add the onion, and the potatoes

Season with pinch of salt

Cook for about 10 minutes, stirring occasionally, until the onions soften, and potatoes begin to brown

Stir in the tomatoes, and cook for 3 to 5 minutes, or until the tomatoes are soft and mushy

Add the chiles and a pinch of salt and cook for another 3 to 5 minutes, stirring often, until the mixture is nicely blended together

Stir in the shredded meat, and the reserved meat broth and cook until the broth is mostly absorbed, the potatoes have completely softened, and the mixture is nicely amalgamated.  It should be moist, but not wet.

Ingredients for the Chimichangas

                     Seasoned cooked meat from above

8ea                Flour tortillas (6in)

1T                 Vegetable oil

Making the chimichangas                    

Heat a comal, skillet, or griddle over medium low heat for at least 3 to 4 minutes.

Heat the flour tortillas on the comal for about 1 minute per side, until completely heated through.

Remove the tortillas and top each with a couple of generous spoonfuls of the shredded, cooked meat mixture

Roll to enclose the filling, and after the first roll, fold in the sides and continue to roll, making an elongated burrito-shaped package.

Heat a couple of tablespoons of oil in a skillet over medium heat

When the oil is hot, place the chimichangas in the pan, seam side down, and fry for 1 minute on each side, until lightly colored.

Serve with

                     Shredded romaine or iceberg lettuce

                     Queso

                     Guacamole

Mexican crema or sour cream

                     Salsa or pico de gallo