DEEP FRIED BEEF CHIMICHANGAS WITH GUACAMOLE
Provided by Frodenheng.lu
Categories Fingerfood Main Course
Yield 12 chimichangas
Number Of Ingredients 22
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
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
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
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
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)
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
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
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
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
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
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
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
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
More about "deep fried beef chimichangas with guacamole food"
DEEP-FRIED BEEF CHIMICHANGAS WITH GUACAMOLE - COOKING …
From cookingchanneltv.com
Cuisine AmericanCategory Main-DishServings 12Total Time 30 mins
BEAN CHIMICHANGAS RECIPE - FOOD NEWS
From foodnewsnews.com
HOMEMADE BEEF CHIMICHANGAS - THE ANTHONY KITCHEN
From theanthonykitchen.com
DEEP-FRIED BEEF CHIMICHANGAS WITH GUACAMOLE | RECIPE | FOOD …
From pinterest.co.uk
FAMOUS RECIPES - DEEP-FRIED BEEF CHIMICHANGAS WITH GUACAMOLE
From mail-archive.com
DEEP-FRIED BEEF CHIMICHANGAS WITH GUACAMOLE | RECIPE
From pinterest.com
[REALFOOD] DEEP-FRIED BEEF CHIMICHANGAS WITH GUACAMOLE
From recipesgood.blogspot.com
DEEP-FRIED BEEF CHIMICHANGAS WITH GUACAMOLE – RECIPES NETWORK
From recipenet.org
DEEP-FRIED BEEF CHIMICHANGAS WITH GUACAMOLE - MEXICAN RECIPES
From fooddiez.com
11 BEST DEEP FRIED CHIMICHANGA IDEAS | CHIMICHANGA, MEXICAN …
From pinterest.com
DEEP FRIED BURRITO RECIPE ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love