-
1
In a small bowl, combine chili powder, cayenne, granulated garlic, and flour.
-
2
Set aside.
-
3
In a heavy bottomed, large stock pot, heat canola oil over medium-high heat.
-
4
Add beef cubes and brown on all sides.
-
5
Add onions and jalapenos and saute for 4 to 5 minutes.
-
6
Add garlic and saute for 1 minute more.
-
7
Mix in flour mixture, stirring frequently, for 2 to 3 minutes.
-
8
Deglaze with beef broth.
-
9
Then add vinegar.
-
10
Stir well to combine.
-
11
Bring to a boil.
-
12
Lower heat to medium-low and simmer for 2 hours, adding additional beef broth, if necessary, to keep meat simmering in liquid.
-
13
When meat is fork tender, remove to a sheet pan and shred with 2 forks.
-
14
Add shredded beef back into pot, along with pinto and black beans, lime juice and half the cilantro.
-
15
Cook until mixture is heated through.
-
16
Remove from heat and allow to cool.
-
17
Preheat oven to 350 degrees F. In a large, deep-sided skillet, heat corn oil to 325 degrees F. While oil is heating, prepare chimichangas.
-
18
Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef if mixture is a little liquidy).
-
19
Lift the edge of the tortilla and roll it over the filling to secure it.
-
20
Fold in both sides and continue rolling until you reach the opposite end.
-
21
Secure with a 6-inch skewer weaved through the seam side of burrito.
-
22
Repeat with remaining tortillas.
-
23
Slowly lower chimichangas into hot oil and cook 2 minutes on each side or until golden brown.
-
24
You can cook 4 burritos per batch.
-
25
Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
-
26
To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa.
-
27
Place chimichangas on top and add a dollop of sour cream, sprinkle with diced tomatoes, avocado and remaining cilantro to garnish.
-
28
Serve immediately.
-
29
Note: If tortillas tear while folding, make them more pliable by wrapping tortillas in a damp paper towels, then fully cover with foil.
-
30
Place in 250 degree F oven to warm them up.
