Deep Fried Beef Chimichangas With Guacamole Food

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DEEP FRIED BEEF CHIMICHANGAS WITH GUACAMOLE



Deep fried beef chimichangas with guacamole image

Provided by Frodenheng.lu

Categories     Fingerfood     Main Course

Yield 12 chimichangas

Number Of Ingredients 22

3 avocados (ripe )
1 onion (red, large, finely diced)
2 serrano chiles (stems and seeds removed and finely chopped)
½ bunch cilantro (leaves freshly chopped)
40 ml lime juice (fresh )
½ tsp lime zest
3 tomatoes (ripe , peeled, seeds removed and diced)
3 cloves garlic (finely diced)
Salt
Pepper (black, freshly ground)
12 large flour tortillas
200 g shredded Monterey Jack cheese (substitute Young Gouda)
1 liter vegetable or canola oil
2 tbsp olive oil
1 onion (red, large, sliced)
1.5 kg ground beef
0.5 l tomato passata
4 tsp chili powder
2 tsp cumin (ground)
2 tsp celery salt
Salt
Pepper (black, freshly ground)

Steps:

  • For the guacamole (to be prepared several hours ahead):Slice each avocado in half lengthwise, pop out the seed and slip off the skin. Smash the avocado in a bowl and add the onion, chiles, cilantro, lime juice, tomatoes, and garlic and mix well. Season with salt and pepper, cover, and let sit in the refrigerator for a couple of hours to allow the flavors to combine.
  • Lay out the tortillas and sprinkle about 1/8 cup cheese on each of them. Begin heating the vegetable oil to 180°C in a deep-fryer.
  • In a large skillet heat the olive oil over medium-high heat and saute the onion until translucent. To this pan, add the ground beef, tomato passata, chili powder, cumin, celery salt, and salt and pepper, and cook until browned.
  • Divide the meat mixture into equal amounts in the pan.
  • Then using a slotted spoon to leave the excess liquid behind, transfer the meat mixture to the center of each tortilla and fold the tortilla into a closed packet and secure it using a wooden skewer or round toothpicks.
  • Deep fry the chimichangas until golden brown. (Alternatively, you can skip the deep frying step altogether by arranging the chimichanga packets on a baking sheet and bake until cheese melts and tortillas begin to firm up, about 5 to 10 minutes in a preheated 180°C oven.)
  • Remove the skewers/toothpicks before serving the chimichangas together with the guacamole.

OVEN-FRIED BEEF CHIMICHANGAS



Oven-Fried Beef Chimichangas image

A good, simple alternative to deep-frying. I think I got this from OAM Cookbook years ago. Make sure the tortillas are room temperature or they will crack when you roll them. You can microwave the whole package for about 20 seconds to speed things up.

Provided by AuntMare

Categories     Beans

Time 45m

Yield 10 serving(s)

Number Of Ingredients 14

1 lb lean ground beef
1/2 cup onion, chopped
2 garlic cloves, minced
1/2 teaspoon salt
1 (16 ounce) can fat-free refried beans
1/2 cup tomato sauce
2 teaspoons chili powder
1/2 teaspoon cumin
10 (10 inch) flour tortillas
1/4 cup butter, melted
1 cup tomato sauce
1 cup salsa
2 teaspoons chili powder
1/2 cup Mexican blend cheese (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Brown beef in large skillet; drain, if necessary.
  • Add onions, garlic and salt, and cook until onions are soft.
  • Stir in refried beans and spices. Remove from heat.
  • Scoop 1/3 cup of meat filling a little off center on the tortilla.
  • Fold up edge closest to you over the filling.
  • Fold in each side and roll all the way.
  • Place on cookie sheet and repeat with all the tortillas.
  • Brush melted butter over the chimichangas making sure to get some on the bottom side as well.
  • Bake at 350 degrees for 25 to 30 minutes until golden brown.
  • While the chimichangas are baking, heat the sauce ingredients in a small sauce pan. Keep warm.
  • Serve the chimichanga with the sauce drizzled over the top and sprinkle with cheese, if desired.
  • These can be frozen before baking and kept in a zip top bag. To reheat, let thaw in refrigerator overnight and bake as usual.

DEEP-FRIED BEEF CHIMICHANGAS WITH GUACAMOLE



Deep-Fried Beef Chimichangas With Guacamole image

I have not tried this recipe. I got this recipe from Food Network it's a Robert Irvine recipe from Dinner Impossible.

Provided by internetnut

Categories     Lunch/Snacks

Time 30m

Yield 12 serving(s)

Number Of Ingredients 19

3 ripe avocados
1 large red onion, diced
2 serrano chilies, stems and seeds removed and chopped (use gloves to handle these)
1/4 cup freshly chopped cilantro leaf
1/4 cup fresh lime juice (1 or 2 limes depending on size)
3 ripe tomatoes, seeds removed and diced
3 garlic cloves, roughly diced
salt & freshly ground black pepper
12 large flour tortillas
1 1/2 cups shredded monterey jack cheese
1 liter vegetable oil or 1 liter canola oil
2 tablespoons olive oil
1 large red onion, sliced
3 lbs ground beef
6 ounces tomato paste
4 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons celery salt
salt & freshly ground black pepper

Steps:

  • Special equipment: Wooden skewers or round toothpicks
  • Slice each avocado in half lengthwise, pop out seed and slip off the skin. Smash the avocado in a bowl and add onion, chiles, cilantro, lime juice, tomatoes, and garlic and mix well. Season with salt and pepper, cover, and let sit in refrigerator for a couple of hours to allow flavors to combine.
  • Lay out tortillas and sprinkle about 1/8 cup cheese on each. Begin heating vegetable oil to 350 degrees F in deep-fryer.
  • In a large skillet heat olive oil over medium-high heat and saute onion until translucent. To this pan, add ground beef, tomato paste, chili powder, cumin, celery salt, and salt and pepper, and cook until browned. Divide meat mixture into equal amounts in the pan. Then using a slotted spoon to leave excess liquid behind, transfer meat mixture to the center of each tortilla and fold the tortilla into a closed packet and secure using a wooden skewer or round toothpicks. Deep fry chimichangas until golden brown. (Alternatively, you can skip the deep frying step altogether by arranging the chimichanga packets on a baking sheet and bake until cheese melts and tortillas begin to firm up, about 5 to 10 minutes in a preheated 350 degrees F oven.) Remove skewers/toothpicks before serving.

Nutrition Facts : Calories 1467.5, Fat 117.1, SaturatedFat 22.9, Cholesterol 89.7, Sodium 1004.1, Carbohydrate 70.7, Fiber 8.7, Sugar 6.4, Protein 36.4

KOREAN GOGI BOKUM (DEEP FRIED BEEF SLICES)



Korean Gogi Bokum (Deep Fried Beef Slices) image

This beef is to be served with Bulgogi dipping sauce recipe#191396 Very tasty delicious dish. You do not have to deep fry the beef - I stir fried it in 2 tbsp Olive oil. I also twinned a vegetarian version while I cooked the regular beef. I used Meatless Beef tenders and followed the recipe just as if it were meat.(see pictures)

Provided by Bergy

Categories     Meat

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 9

1 lb lean rump steak or 1 lb filet of beef
1 green onion, finely chopped
1 tablespoon leek, finely chopped
1 garlic clove, finely chopped
1/2 teaspoon sugar
3 tablespoons light soy sauce
2 teaspoons sesame oil
1/4 teaspoon chili sauce (or more)
1/2 cup peanut oil

Steps:

  • Cut the beef as you would for stir fry, then pound each piece so it is very thin.
  • Arrange beef single layer in a dish and sprinkle over it the green onion, leek & garlic.
  • Mix the sugar, soy sauce, sesame oil & chili sauce together.
  • Spoon over the beef.
  • Marinate for 2 hours or more in the refrigerator.
  • Heat the peanut oil in a wok until it is very hot.
  • Fry each piece of beef for a few seconds only.
  • Drain on paper towel.
  • Serve at once over rice with Bulgogi sauce.

Nutrition Facts : Calories 555, Fat 44, SaturatedFat 8.2, Cholesterol 86.2, Sodium 1091.8, Carbohydrate 2.8, Fiber 0.4, Sugar 1.2, Protein 36.5

DEEP FRIED CHIMICHANGAS



Deep Fried Chimichangas image

This is a family favorite I created one evening when we first got our deep fryer. If you don't have a deep fryer, a skillet will work just fine.

Provided by PeachPie24

Categories     Chicken

Time 1h5m

Yield 8 Chimichangas, 8 serving(s)

Number Of Ingredients 10

3 chicken breasts
1 medium onion
1 teaspoon garlic powder
2 tablespoons Season-All salt
1 (1 ounce) package taco seasoning
1 (10 1/2 ounce) can cream of chicken soup
1 (8 ounce) package cream cheese
1 (8 ounce) package cheddar cheese
8 flour tortillas
toothpick

Steps:

  • *Put chicken breasts in a large pot, cover with water.
  • *Chop up the onion and add it to the water, along with the garlic powder and season all (additional seasoning may be added to the water if desired).
  • *Bring to a boil and then simmer until the chicken is completely cooked.
  • *Drain the water and dispose of the onion, return the chicken to the pot and shred it with two forks.
  • *To the chicken, add the taco seasoning, the cream of chicken soup, the cheddar cheese and the cream cheese. Blend Well.
  • *Place this mixture in the middle of your tortillas, fold them securely (use the toothpicks to secure if needed) and then deep fry until golden brown.

Nutrition Facts : Calories 440.4, Fat 28.8, SaturatedFat 14.8, Cholesterol 98.7, Sodium 729.3, Carbohydrate 20.8, Fiber 1.2, Sugar 1.6, Protein 24.1

SEAFOOD CHIMICHANGAS WITH GUACAMOLE - EMERIL LAGASSE



Seafood Chimichangas With Guacamole - Emeril Lagasse image

Make and share this Seafood Chimichangas With Guacamole - Emeril Lagasse recipe from Food.com.

Provided by cookiedog

Categories     Crab

Time 2h

Yield 6-8 serving(s)

Number Of Ingredients 31

vegetable oil
3 ancho chilies
6 plum tomatoes, halved lengthwise
1 large onion, cut into 1 1/2-inch chunks
4 garlic cloves
1 lime, juice of
1 tablespoon ground cumin
1 tablespoon chopped fresh oregano leaves
1 tablespoon chopped fresh cilantro leaves
salt & freshly ground black pepper
1 onion, diced
3/4 lb medium shrimp, peeled and deveined
3/4 lb bay scallop
1/4 lb fresh lump crabmeat, picked for shells
8 ounces goat cheese, room temperature
3 chayotes, peeled, seeded, and julienne
1/4 cup chopped cilantro leaf
1/4 cup heavy cream
6 -8 large flour tortillas, warmed so pliable
chopped fresh tomato, accompaniment
sour cream, accompaniment
chopped fresh cilantro, garnish
chopped green onion, garnish
1 Hass avocado, peeled, seeded, and diced
1/4 cup minced red onion
2 tablespoons fresh lime juice
1 tablespoon minced fresh cilantro
1 teaspoon minced seeded jalapeno
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon fresh ground white pepper

Steps:

  • Preheat the oven to 450 degrees F.
  • Lightly toast the ancho chiles, either over the burner of a gas stove, or in a large saute pan set over high heat. The skin should just start to blister. Remove from the heat and place in a bowl. Cover with hot water and let soak for 20 minutes. Drain, reserving the soaking water. Remove the stems and seeds and discard.
  • Cover a baking sheet with aluminum foil. Lightly coat the aluminum foil with vegetable oil. Place the tomatoes, cut-side down, on the foil with the onion chunks and garlic cloves. Roast until tender and the skin on the tomatoes begins to blacken, about 15 to 20 minutes. Remove from the oven and cool slightly. Remove the skin from the tomatoes. Place everything in a blender. Add the soaked chiles and 1/4 cup of the soaking water and process until smooth. Add more of the soaking water, if necessary to create a smooth sauce. Add the lime juice, cumin, oregano, and cilantro and pulse to combine. Taste, and season with salt and pepper.
  • To a large saute pan over high heat, add enough oil to lightly coat the bottom of the pan. Add the diced onion and saute until just translucent, about 2 minutes. Add the shrimp and scallops and cook until the shrimp just begin to turn pink and curl. Be careful not to overcook the seafood at this point, the mixture will be fried later, so it should be slightly undercooked. Add 1/2 to 3/4 cup of the sauce and cook for 3 minutes, stirring constantly. Remove from the heat and place in a bowl. Add the crab and goat cheese and mix well. Fold in the chayote and cilantro
  • Place 2 cups of the remaining sauce in a saucepan. Add the cream and bring to a simmer. Reduce slightly while you are preparing the chimichangas. Taste, and reseason, if necessary. Excess sauce can be refrigerated for 1 week of frozen for 2 months.
  • One at a time, place the tortillas on a work surface. Spoon a line of the seafood mixture down the center. Fold in the top and bottom to form a package, then the sides. Roll to seal. Secure shut with toothpicks
  • Heat several inches of vegetable oil in a deep pot to 360 degrees F. Using tongs, lower 1 burrito at a time into the hot oil, holding it together with the tongs until it is "sealed." Continue cooking until golden brown on all sides, 3 to 5 minutes, depending upon their size.
  • Drain on paper towels. Garnish with the creamy sauce guacamole, tomatoes, sour cream, cilantro, and onions, and serve hot with Black Beans.
  • Guacamole: Combine all the ingredients in a small bowl and mash with the back of a fork to combine. Adjust the seasoning, to taste. Transfer to an airtight container and refrigerate until ready to use.

Nutrition Facts : Calories 787.2, Fat 31.1, SaturatedFat 13.3, Cholesterol 163.3, Sodium 1268, Carbohydrate 82.4, Fiber 10.9, Sugar 9.2, Protein 46.2

DEEP FRIED GUACAMOLE



Deep Fried Guacamole image

These little guacamole bites are over the top addictive! They are so unique as well. A great addition to any appetizer platter. Serve with a salsa based dip for a perfect balance of flavour. :-) These do require some prep time, but are well worth the effort for these once in awhile, indulgent, treats. **note** prep time does NOT include freezing time

Provided by grumblebee

Categories     Avocado

Time 25m

Yield 14 serving(s)

Number Of Ingredients 14

3 medium avocados
1/3 cup red onion, minced
1/4 cup pickled jalapeno pepper, finely chopped
3 tablespoons cilantro, minced
1 teaspoon lime zest, grated
2 teaspoons lime juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 large garlic cloves, minced
3 large eggs
3/4 cup all-purpose flour
2 cups dry breadcrumbs, unseasoned
vegetable oil, as needed for frying
sea salt, to taste

Steps:

  • Peel and pit avocados. In a bowl, coarsely mash avocados; fold in onion, jalapenos, cilantro, lime zest and juice, salt, pepper, and garlic.
  • Line an 8-inch square baking pan with wax or parchment paper. Spoon avocado mixture into pan; spread into an even layer. Place another sheet of parchment on top; freeze until solid, 6 to 8 hours.
  • At least 30 mins before serving, in a small shallow bowl, beat eggs with 3 tablespoons water.
  • Remove avocado mixture to a cutting board; cut into small cubes. Dip each cube in flour, then egg wash, breadcrumbs, and again in wash and breadcrumbs. Arrange in a large baking pan; cover and return to the freezer until firm, 20 to 30 minutes. (You can leave these overnight in the freezer if you want to have the prep work done ahead of time.).
  • When you are ready to cook these, in a deep skillet or pot, heat oil to 350°F Fry frozen guacamole bites in batches until golden; drain on paper towels.
  • Serve immediately sprinkled, if desired, with kosher salt. :-).

Nutrition Facts : Calories 172.9, Fat 8.2, SaturatedFat 1.4, Cholesterol 39.9, Sodium 255.3, Carbohydrate 20.7, Fiber 3.9, Sugar 1.5, Protein 5.1

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