Chimichanga Alamo
Serves: 6
Clair Leannon
1 January 1970
Based on User reviews:
46
Spice
53
Sweetness
54
Sourness
37
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
1 cup
Cilantro (chopped fresh)1 cup
Sour Cream2 tbsps
Lime Juice (fresh)1 tsp
Kosher Salt1 tbsp
Vegetable1 tsp
Ground Cumin1 cup
Shredded Cheddar Cheese1 cup
Pepper (shredded)Directions:
1
Make the cilantro-avocado cream sauce
2
In a blender combine the cilantro, avocado, sour cream, lime juice, and a pinch of salt
3
Blend until smooth
4
Set aside
5
Make the beef filling
6
Heat the oil in a large skillet over medium heat
7
When it begins to swirl, add the onions, salt, a few grinds of pepper, the cumin, and thyme
8
Cook, stirring, until the onions are tender, about 5 minutes
9
Add the garlic and cook until fragrant, about 5 minutes
10
Add the beef and break up with a spoon or spatula as it browns
11
When the meat is cooked through, taste and, if needed, season with a pinch of salt
12
Fill the chimichangas
13
Warm the tortillas in a microwave for just a few seconds or in a 100degreesF oven for a few minutes
14
Divide the refried beans into 4 equal portions
15
Using a rubber spatula or the back of a spoon, spread the beans in the center of each tortilla, making a rectangle with the rough dimensions of 6 inches 3 inches
16
Using this as a guide add the beef directly over the beans
17
On a 10-inch tortilla, this leaves 2 inches of tortilla on the rectangle's short side of the filling, and 31/2 inches of tortilla on the long sides
18
Roll the chimichangas
19
With the length of the rectangle of fillings horizontal to you, use both hands to fold each end with the 2-inch border in and over the mound of beef
20
Then fold the 31/2-inch flap closest to you over the beef, tuck it in gently, but tightly, and roll the burrito away from you
21
Set aside
22
Rest with the seam side down and continue with the rest
23
Fry the chimichangas
24
Fill a large straight-sided pan with an inch of oil and bring it to 360 degrees F
25
(The temperature will fall when the burritos are added
26
) When the oil is hot, add 2 burritos at a time, seam side down, keeping the temperature at 350 degrees F
27
Cook until golden on the bottom, then roll and cook all sides, about 8 to 10 minutes total
28
Transfer each to a paper towel-lined plate
29
Repeat with the second batch
30
Top the chimichangas
31
Turn on the broiler or preheat your oven to 500 degrees F
32
Place each chimichanga on a baking sheet, seam side down
33
Mix the Cheddar and Jack cheeses in a bowl
34
Top each chimichanga evenly with an equal amount of cheese
35
Cook until the cheese melts, 2 to 3 minutes
36
Transfer each to a serving plate and top evenly with lettuce, avocado cream sauce, tomatoes, jalapeno slices, and radish slices