Top Notch Top Round Chimichangas
Serves: 4
Isabella Feil
1 January 1970
Based on User reviews:
54
Spice
52
Sweetness
50
Sourness
34
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
1 tbsp
Chili Powder1 tsp
Cayenne Pepper1 tbsp
Granulated Garlic1 tbsp
All-Purpose Flour2 tbsps
Canola Oil3 tsps
Jalapeno (seeded and minced)2 tbsps
Garlic (chopped)2.25 cups
Beef Broth (plus extra if necessary)1 cup
Red Wine Vinegar6 cups
Corn Oil2 cups
Shredded Iceberg Lettuce3 cup
Salsa1 cup
Sour CreamDirections:
1
Watch how to make this recipe
2
In a small bowl, combine chili powder, cayenne, granulated garlic, and flour
3
Set aside
4
In a heavy bottomed, large stock pot, heat canola oil over medium-high heat
5
Add beef cubes and brown on all sides
6
Add onions and jalapenos and saute for 4 to 5 minutes
7
Add garlic and saute for 1 minute more
8
Mix in flour mixture, stirring frequently, for 2 to 3 minutes
9
Deglaze with beef broth
10
Then add vinegar
11
Stir well to combine
12
Bring to a boil
13
Lower heat to medium-low and simmer for 2 hours, adding additional beef broth, if necessary, to keep meat simmering in liquid
14
When meat is fork tender, remove to a sheet pan and shred with 2 forks
15
Add shredded beef back into pot, along with pinto and black beans, lime juice and half the cilantro
16
Cook until mixture is heated through
17
Remove from heat and allow to cool
18
Preheat oven to 350 degrees F
19
In a large, deep-sided skillet, heat corn oil to 325 degrees F
20
While oil is heating, prepare chimichangas
21
Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef if mixture is a little liquidy)
22
Lift the edge of the tortilla and roll it over the filling to secure it
23
Fold in both sides and continue rolling until you reach the opposite end
24
Secure with a 6-inch skewer weaved through the seam side of burrito
25
Repeat with remaining tortillas
26
Slowly lower chimichangas into hot oil and cook 2 minutes on each side or until golden brown
27
You can cook 4 burritos per batch
28
Remove from oil, drain on paper towels and keep warm in oven until all are cooked
29
To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa
30
Place chimichangas on top and add a dollop of sour cream, sprinkle with diced tomatoes, avocado and remaining cilantro to garnish
31
Serve immediately