Name: Beef Chimichangas
Yield: 4 servings
Ingredients: 2 lbs beef, cut into pieces; 2 potatoes, peeled and diced; 8 ounces green chilies (chopped); 1 large onion (chopped); 4 garlic cloves, minced; 2 teaspoons salt; 1 teaspoon Mexican oregano; 12 teaspoon cumin; 2 12 cups water; 12 flour tortillas; 1 lb monterey jack cheese or 1 lb cheddar cheese, shredded; canola oil (for frying)

Servings: 4 persons

2 lbs beef, cut into pieces
2 potatoes, peeled and diced
8 ounces green chilies (chopped)
1 large onion (chopped)
4 garlic cloves, minced
2 teaspoons salt
1 teaspoon Mexican oregano
12 teaspoon cumin
2 12 cups water
12 flour tortillas
1 lb monterey jack cheese or 1 lb cheddar cheese, shredded
canola oil (for frying)

1
Place beef, potatoes, chilies, onion, garlic, and seasonings into a stock pot and bring to a boil.
2
Cover and reduce heat until just simmering.
3
Simmer for 1 hour.
4
Remove lid and continue to simmer uncovered until meat is tender and mixture is thick (about 2 hours).
5
Spoon 2 tbsp of meat mixture at bottom of tortilla.
6
Top with shredded cheese and roll up burrito style.
7
Repeat with remaining tortillas until all the meat mixture is used up.
8
Heat 1 1/2 inches of canola oil in large skillet to 350 degrees.
9
Cook chimichangas in oil until browned on either side.
10
Drain on paper towels.
11
Serve with the works!
12
sour cream, guacamole, chopped lettuce and tomato.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Beef Chimichangas

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