|
|
Tell A Friend About This Recipe --- More Recipes--- Add your Recipe
CHIMICHANGAS SUPREME PART 1 by www.country-cooking.com
1 pound Lean beef
1 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Garlic powder
4 Tomatoes
1 1/2 teaspoons Shortening
1/2 Onion -- chopped
1/2 Bell pepper -- chopped
1 1/2 teaspoons Flour
1/2 cup Canned whole green
Chiles
4 fluid ounces Tortillas
Oil for deep frying
Red chile sauce (see index)
1. Cut the beef into 4 pieces. Place in a 5 to 6-quart pan and add water to cover. Bring to a boil; skim the foam from the surface. Add the salt, pepper, and garlic. Simmer until tender, approximately 1-1/2 to 2 hours.
2. Drain the beef, reserving 1/2 cup of the broth.
When the meat is cool, shred. Chop 2 of the tomatoes.
3. Melt the shortening in a pan over medium heat. Add the onion and bell pepper and saute until tender. Add the flour, whisking until no lumps remain, and cook 2 minutes. Add the shredded beef, reserved broth, chopped tomatoes, and whole chiles. Simmer 15 minutes.
4. Place about 1/2 cup of the meat mixture in a line down the center of each tortilla. Fold both ends over 1 inch to 2 inch; fold one side over the other and roll up in a neat package. Secure with a toothpick. 5. Deep fry in very hot oil (400F) until (See Part 2 for more)
|
|
|
Powered by Country-cooking.com
|
