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
DEEP-FRIED BEEF CHIMICHANGAS WITH GUACAMOLE
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 12 chimichangas
Number Of Ingredients 19
Steps:
- 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.
MINI BEEF CHIMICHANGAS
I made these the first time with some leftover roast meat. I wanted to jazz up the leftovers and here is what transpired! My husband and I love these little, golden, crisp chimis! We make them for parties all the time. This is excellent served with guacamole, or alone! -Danielle Luaders, Clever, Missouri
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 20 mini chimichangas.
Number Of Ingredients 13
Steps:
- In a large bowl, combine first 9 ingredients. Stir in cooked beef. , Place 1/4 cup filling in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling., In an electric skillet or deep fryer, heat oil to 375°. Fry chimichangas in batches until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve warm with guacamole if desired.
Nutrition Facts : Calories 284 calories, Fat 18g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 423mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.
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.
SHREDDED BEEF CHIMICHANGAS
Usually deep fried, chimichangas can also be oven-fried with less mess, fuss, and fat. Use the filling in burritos as well. You may also deep fry, if desired.
Provided by VARISSUL
Categories World Cuisine Recipes Latin American Mexican
Time 3h10m
Yield 4
Number Of Ingredients 11
Steps:
- Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
- Preheat oven to 500 degrees F (260 degrees C).
- Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
- Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.
Nutrition Facts : Calories 714 calories, Carbohydrate 35.9 g, Cholesterol 151.1 mg, Fat 46.6 g, Fiber 4.1 g, Protein 38 g, SaturatedFat 22.2 g, Sodium 1176.2 mg, Sugar 2.4 g
BEEF CHIMICHANGAS FOR TWO
Zippy salsa verde is the dipping sauce of choice for these ethnic delights. "This deep-fried Mexican dish became one of our favorites after our three daughters left the nest," says Esther Danielson of Lake Arrowhead, California.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 18
Steps:
- 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. , 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. , 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. , 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.
Nutrition Facts : Calories 714 calories, Fat 53g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 713mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 1g fiber), Protein 28g protein.
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