Friday, September 17, 2010


Makes 12 Chimichungas
2 pounds chuck beef roast
2 yellow onions
2 red bell peppers
2 green bell peppers
3 large tomatoes
1 tablespoon crushed garlic
12 large flour tortilla shells
1.  Salt and pepper beef, place in a large   crock pot set to high, cover with water and cook until beef is tender and easily shreds, 4 to 6 hours.  Remove beef from cooking liquid and allow cooling enough to be handled comfortably.

2.  While beef is cooling slice peppers into thin strips removing seeds, peel and slice onions into thin rings, and seed and slice tomatoes into strips.

3.  When beef is cooled enough to handle, shred beef by pulling apart along the grain of the beef.  The finer the shred the better.

 4.  Heat 2 tbs. of oil in a large skillet or frying and add the peppers, onions, tomatoes, and garlic and sauté until they are soft and onions become translucent (not browned) adding salt and pepper to taste.

5.  When vegetables are sautéed mix beef into them.  Lower heat, cover and allow the beef to sauté with the vegetables for 10 to 15 minutes until beef has had an opportunity to absorb the flavours of the vegetables.

6.  Remove mixture for heat and allow cooling enough to handle.  When the mixture has cooled begin constructing the Chimichungas by laying a single tortilla in front of you, place approximately 1/12 th of the mixture in a line across the middle of the tortilla starting and ending about 2 inches from the edges.  Fold the edges of the tortilla in on to the mixture, fold the top of the tortilla over and roll the whole over again forming a roughly rectangular package (similar in look to a borrito).  Continue in this manner until all the filling and tortillas have been used up.

7.  Heat about ½ inch of oil in a frying pan.  Add the Chimichungas, one or two at a time (fold side down), to the heated oil and fry them until golden brown on top and bottom.  Drain on paper towels.

8.  Serve with guacamole, sour cream, salsa, and olives provided for toppings.

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