Mexican Meat Mix To Go With Chimichangas Food

SHREDDED BEEF CHIMICHANGAS

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.

ALMOST-FAMOUS CHIMICHANGAS

Steps:

• Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
• Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
• Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
• Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.

MEXICAN MEAT MIX (TO GO WITH CHIMICHANGAS)

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Place roasts in a large roasting pan or Dutch Oven.
• Do not add salt or water.
• Cover with a tight lid and roast about 12 hours, until well done or cook roasts with 1 cup of water in pressure cooker 35 to 40 minutes.
• (Crockpots work as well) Drain meat, reserving the juices.
• Cool meat, then remove bones and fat and set aside.
• Melt shortening in a large skillet.
• Add onions and green chilies.
• Saute 1 minutes.
• Add green chili salsa, garlic powder, flour, salt and cumin.
• Cook 1 minute over medium-low heat.
• Stir in reserved meat juices and shredded meat.
• Cook 5 minutes until thick.
• Cool.
• Put about 3 cups mix into three 1-quart freezer containers,.
• leaving 1/2 inch space at top.
• Seal and label containers.
• Freeze and use within 6 months.

CHOW DOWN CHIMICHANGAS

Steps:

• Combine meat, water, garlic, chilies, chili powder, vinegar, oregano, salt, cumin and pepper in a medium saucepan.
• Bring to boil.
• Cover and reduce heat and simmer for about 2 hours or until meat is very tender.
• Uncover and boil rapidly for about 15 minutes or until water is almost evaporated.
• Watch closely and stir near end of cooking time so meat doesn't stick.
• Remove from heat.
• Using 2 forks, shred meat very fine.
• Add a little of the green chili sauce to moisten if necessary.
• Warm tortillas wrapped in foil in a 350 degree oven for 15 minutes.
• Spoon about 1/4 cup meat mixture onto each tortilla, near one edge.
• Fold top and bottom edge over the meat filling.
• Fold the two sides in over filling.
• Secure with toothpicks.
• Fry filled tortillas in 1/2 inch hot oil or fat for 1 minute on each side or until golden brown.
• Drain on paper towels.
• Keep warm in 300 degree oven while frying remaining chimichangas.
• To serve, ladle some green chili sauce over the chimichangas.
• Top with lettuce, sour cream and guacamole.
• Note: Unfried chimichangas can be made ahead and frozen for another meal if desired. Prepare as directed and freeze in freezer bags. Thaw and fry. The recommended chili sauce can also be frozen to go with your frozen chimichangas.

EASY CHICKEN CHIMICHANGAS

Steps:

• Preheat a frying pan with about 1/2" cooking oil to medium high heat.
• Lay out the tortillas on a flat surface. Divide the rice and beans evenly among them.
• In a small bowl, mix the shredded chicken, salsa, and spices, then add evenly to the tortillas.
• Top each tortilla with shredded cheese, then roll up, folding in the edges as you go.
• Add the chimichangas to the hot oil, cooking 2-3 at a time. Turn after the bottom is browned, about 2-3 minutes.
• Cook until fully browned, then place on paper towels to drain.
• Serve immediately.