Homemade Beef Chimichanga

by

I have been making these from scratch for a few years now and they taste just as good as any chimichanga that you would buy in a restaurant.  And they are actually very simple and inexpensive to make.

IMG_2068...Ingredients:

All of the ingredients do not have measurements because the amounts depend on your taste.

Beef Roast
Montreal Steak Seasoning
Pepper
Salt
Oil
Water
Cumin
Jalapeno
Monterey Jack Cheese
Flour Tortillas
Egg Wash
Shredded lettuce

Season the roast with the Montreal Steak Seasoning, salt and pepper.  Heat the oil hot enough to brown your roast.  I use a cast iron skillet, you’ll get a much better browning with that.  Brown the roast on all sides then put the roast in a crock pot and add about 1/2 cup of water.  Cook on low for about 6 hours or until done.

After you put the roast in the crock pot, proceed to making the Pico de Guillo that is on our blog.  Let this refrigerate all day long.

Take the roast out and let it sit on a cutting board to rest for about 30 minutes.  This will also allow the roast to cool off enough to be able to handle it.  Shred the roast with a fork and put it in a bowl.  Take the liquids from the crock pot and pour into the bowl with the shredded beef.  Grate up about 1 cup of cheese and mix into the shredded beef mixture.  Chop up the Jalapeno’s, I use about 1/2 cup, mix into the mixture and stir in the cumin, I use about 2 tablespoons.  Take one egg and beat it with a fork and set aside.  Once you have mixed all of this together take your flour tortillas and add enough of the beef mixture to fill the tortilla, fold the outside of the tortilla in then roll it up.  When you get to the end take a basting brush and brush the end lightly with the egg wash and finish rolling it up, this works as a glue to keep the chimichanga together.  Set it aside and continue to finish rolling the rest of them up.  Heat your oil to about 350 degrees or a good hot temperature to deep fry then proceed to fry them until they are golden brown.

Serve on a bed of shredded lettuce and garnish with sour cream, guacamole and Pico de Guillo.

I serve ours with refried beans but I modify ours as follows:
1 can of refried beans
Pace Picante Sauce
Cheese of your choice.

Spread the beans out in an oven safe dish, pour the Pace Picante Sauce over the beans, add shredded cheese and bake at 350 degrees for about 15 minutes.

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