Chimichangas (Beef And Potato) Recipe

Name: Chimichangas (Beef And Potato)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chuck roast, coarsely chopped; 2 medium potatoes, peeled and halved; 1 large tomatoes, diced; 2 tomatoes, cut into 12 wedges; 2 garlic cloves, finely chopped (or to taste); 1 large onion, finely chopped; 1 teaspoon salt; 1 teaspoon oregano (Mexican if you can find it); 1/4 teaspoon sugar; 1/4 teaspoon cumin; 1 dozen flour tortilla, 8 to 9-inches; sunflower oil, for frying; 2 cups sour cream; 2 cups romaine lettuce, shredded; 2 cups shredded monterey jack cheese (either inside or on top, optional) (optional) or 2 cups cheddar cheese (either inside or on top) (optional); salsa

Servings: persons

2 lbs chuck roast, coarsely chopped
2 medium potatoes, peeled and halved
1 large tomatoes, diced
2 tomatoes, cut into 12 wedges
2 garlic cloves, finely chopped (or to taste)
1 large onion, finely chopped
1 teaspoon salt
1 teaspoon oregano (Mexican if you can find it)
1/4 teaspoon sugar
1/4 teaspoon cumin
1 dozen flour tortilla, 8 to 9-inches
sunflower oil, for frying
2 cups sour cream
2 cups romaine lettuce, shredded
2 cups shredded monterey jack cheese (either inside or on top, optional) (optional) or 2 cups cheddar cheese (either inside or on top) (optional)
salsa

1
In a large saucepan, combine the meat, potatoes, diced tomato, garlic, onion, salt, oregano, sugar and cumin.
2
Add water just to cover and bring to a boil over high heat. Reduce the heat and simmer until soupy, about 1 1/4 hours.
3
Break up the potatoes and simmer until thick, about 30 minutes longer. Let cool slightly. Season with salt, to taste.
4
Preheat the oven to 325u00b0. Wrap the tortillas with foil and place in the oven for 10minutes to soften.
5
Spoon a scant 1/2 cup of the meat and potato filling in the middle of each tortilla. Fold one side of the tortilla over the filling, then fold in the two adjacent sides. Finally, fold over the fourth side and secure with a toothpick.
6
In a large heavy skillet, heat 2 inches of the oil to 360u00b0F over moderately high heat. Place 3 of the filled tortillas in the skillet, seam side down and fry, turning, until evenly golden brown all over, about 3 minutes. Drain on paper towels, repeat with the remaining tortillas. Remove the toothpicks.
7
Arrange the chimichangas on a warm platter. Top each with one with sour cream, salsa,shredded cheese, if using, and shredded lettuce. Arrange the tomato wedges around the platter and serve.

687

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 lbs chuck roast, coarsely chopped, 2 medium potatoes, peeled and halved, 1 large tomatoes, diced, 2 tomatoes, cut into 12 wedges, and more.

Yes, Chimichangas (Beef And Potato) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chimichangas (Beef And Potato)

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