"ATW80DS" - Homemade Chimichangas

Today we are in Mexico and we are getting ready for our big CINCO DE MAYO party. We decided we wanted to learn how to make Chimichangas. They are known as a deep-fried burrito that is popular in Southwestern U.S. cuisine, Tex-Mex cuisine, and the Mexican states of Sinaloa and Sonora.

Today is one of those two step days, first we need to start our meat filling in the slow cooker and then we need to make the Tortillas.








For the Meat Filling, you will need:

1 pound shredded beef (we like to use leftover roast)

1 medium onion, cut into thin strips

1/2 green pepper cut into thin strips

1 small can of diced green chillies 

1 can enchilada sauce

Salt and black pepper to taste

Mix all the ingredients together in and put your crockpot, dutchoven or roasting pan. Cook on Medium heat for at least four hours. 

Next we will need to make our tortillas. We love the simple basic two ingredient recipe of  2 cups masa harina (corn tortilla flour) with about 1 1/4 cups water. There is a great video by BH&G that explains it better than we do. you can find the video here... Homemade Tortillas

When you get ready to assemble and enjoy, we will need the following :

Vegetable oil for frying and any of the following ingredients as toppers...

2 cups shredded Cheddar cheese

2 cups shredded iceberg lettuce

2 cups chopped green onions

2 cups diced tomatoes

2 cups Guacamole
2 cups sour cream
2 cups salsa 

Sliced black olives (optional)

If you would like to make this a full meal you can always serve them with a side of Spanish rice and re-fried beans.

Preparation:

In a large pot or deep fryer over medium heat, add at least 4 inches of vegetable oil. Heat oil to 375 to 400 degrees F.

In the center of each warm tortilla, place about 3 tablespoons of meat filling. Fold tortilla, tucking in the ends to make a secure fat tube, and fasten with wooden toothpicks. like pictured on the right. NOTE: Assemble only 2 or 3 at a time, as the tortilla will absorb liquid from the sauce.

Fry the chimichangas, 1 or 2 at a time, 3 minutes or until golden brown. Remove from oil, drain and place on serving plates. Top with Cheddar cheese, lettuce, green  and any optional ingredients that you prefer.