Chimichanga Beef. My husband loves this beef chimichanga recipe! I often double the recipe and freeze the chimichangas individually to take out as needed. I serve them with shredded lettuce and sour cream.
Drain excess grease, and add the onion, bell pepper, and corn. Beef Chimichangas filled with a ground beef/refried bean mixture seasoned with chili powder, cumin, and oregano, rolled up and fried until crispy, and covered with cheese and jalapeno tomato sauce. Today I decided to answer some of your comments from the last How To Make Chimichangas video while make cheesy beef chimichangas. You can have Chimichanga Beef using 22 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Chimichanga Beef
- It’s 1 of Vegetable oil for cooking.
- You need 1 kg of Chuck steak, 2cm cubed.
- You need 1 large of brown onion, chopped.
- You need 2 clove of garlic, finely chopped.
- It’s 1 tbsp of Paprika.
- Prepare 1 tsp of Ground cumin.
- It’s 1 stick of Cinnamon.
- You need 1 of Hot red chilli, finely chopped.
- You need 2 1/2 cup of Beef stock.
- Prepare 1 can of (400g) red kidney beans, washed and drained.
- It’s 1 of Flour tortillas to serve.
- Prepare 1 of Sour cream to serve.
- You need 1 of (SALAD).
- Prepare 250 grams of cherry tomatoes (or 3 medium Roma tomatoes large dice).
- Prepare 2 of Stems spring onion, sliced.
- You need 1 small of green capsicum, large dice.
- You need 1 of Avocado, diced.
- You need 1 tbsp of Fresh lime juice.
- Prepare 1/2 tsp of Ground cumin seed.
- You need 1 tbsp of Olive oil.
- You need 1 of Chopped mint and basil.
- It’s 1 tbsp of Minced garlic.
Chimichanga (/tʃɪmiˈtʃæŋɡə/; Spanish: [tʃimiˈtʃaŋɡa]) is a deep-fried burrito that is common in Tex-Mex and other Southwestern U. The dish is typically prepared by filling a flour tortilla with various ingredients, most commonly rice, cheese, beans, and a meat such as machaca (dried meat). Shredded Beef Chimichangas are similar to burritos, except deep fried to create a crispy, golden Shredded Beef Chimichangas. This post may contain affiliate links which won't change your price but.
Chimichanga Beef instructions
- Preheat oven to 160°C..
- Heat 1 teaspoon of the oil in a large heavy-based flameproof casserole dish over medium-high heat..
- Cook one-third of the beef for 3 minutes or until browned. Transfer to a plate. Repeat with the remaining beef, in 2 more batches..
- Heat the remaining oil in the dish over medium-low heat. Cook the onion, garlic, paprika and cumin, stirring often, for 4 minutes or until soft..
- Add the beef, beans, cinnamon and chilli, if desired, to the onion mixture. Add enough of the stock to cover. Transfer to the oven and bake for 3 hours..
- Really tasty. Spoon some meat onto a burrito, some salad and a smear of sour cream.. Wrap it up and chow down. Meat is so tender and the salad works well with the flavours. Enjoy!.
Make this delicious burrito with fork-tender shredded beef, fried or baked to perfection. This version of shredded beef chimichanga is baked and not deep-fried. There is no need to heat up a large vat of oil, just brush a light coat of oil on them and stick them in the oven. This helps the Chimichanga to stay folded, maintain its shape and fry up perfectly. Top the baked chimichangas with fresh salsa.
