Category: Beef Recipes, Dinner, Healthy Recipes, Life Style Recipes, Light Dinners, Lunch, Meal Times, Pastry Recipe, Recipes, Summer Recipes, Tea Time
Cuisine: Mexican Food
Yields:
6 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
45 Mins
Total Time:
1 Hr
Burrito in a traditional way and getting on your plate Beef Chimichangas.
Ingredients
Adjust Servings
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INGREDIENTS:
Instructions
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METHOD:
- 1. Prepare Fresh Tomato Salsa (View recipe on Website)
- 2. Remove and Discard casing from Chorizo, Heat large skillet over high heat until hot. Reduce heat to medium and crumble Chorizo into skillet. Brown 6 - 8 minutes stirring to separate meat.
- 3. Crumble Beef into skillet brown on a medium-high heat for 6 - 8 minutes stirring to separate meat. Add Onion, Garlic and Cumin and cook for 4 minutes or until Onion is soften. Spoon off and discard fat.
- 4. Stir in Tomato Sauce bring back to boil over high heat, Reduce heat to low heat and let simmer for 15 minutes. Uncover skillet and bring up heat and let cook for 5 minutes or until most liquids evaporated and meat is moistly covered with sauce. Stir in Olives
- 5. If not freshly made warm up Tortillas.
- 6. Place 1/4 Cup meat mixture on bottom half of 1 Tortilla spread evenly on bottom and side edges. Sprinkle cheese over meat mixture on Tortilla.
- 7. To form fold bottom edges of Tortilla up over filling, fold side edges then roll up completely enclose filling. Secure with wooden toothpick.
- 8. Repeat step 6 and 7 with remaining Tortillas, Meat mixture and Cheese to make 11 more Chimichangas.
- 9. Reheat oven to 120 degrees. Heat oil in a deep heavy based skillet over medium-high heat and adjust heat to maintain temperature. Line baking sheet with paper towels.
- 10. Fry 2 - 3 Chimichangas at a time in oil for 2 - 3 minutes until golden on all sides. Remove with thongs and drain oil on paper towels and keep warm on the side
- 11. Remove wooden toothpick before serving with Fresh Tomato Salsa on the side and Sour Cream.
