Chow Down Chimichangas

  • Prep Time: 20 mins
  • Total Time: 3 hrs 20 mins
  • Yield: 12Chimichangas
  • About This Recipe

    “Delicious fried burrito like Mexican meal. Serve with spanish rice and refried beans for a complete meal.”

    Ingredients

  • 2lbsbeef stew meat
  • 1/2 cupwater
  • 2garlic cloves, minced
  • 4ounceschopped green chilies
  • 2tablespoonschili powder
  • 1tablespoonvinegar
  • 2teaspoonsdried oregano
  • 1teaspoonsalt
  • 1/8 teaspoonpepper
  • 1teaspooncumin
  • 12 (10inch)flour tortillas
  • prepared green chili sauce( recipe #20574)
  • shredded lettuce
  • sour cream
  • guacamole
  • Directions

  • Combine meat, water, garlic, chilies, chili powder, vinegar, oregano, salt, cumin and pepper in a medium saucepan.
  • Bring to boil.
  • Cover and reduce heat and simmer for about 2 hours or until meat is very tender.
  • Uncover and boil rapidly for about 15 minutes or until water is almost evaporated.
  • Watch closely and stir near end of cooking time so meat doesn’t stick.
  • Remove from heat.
  • Using 2 forks, shred meat very fine.
  • Add a little of the green chili sauce to moisten if necessary.
  • Warm tortillas wrapped in foil in a 350 degree oven for 15 minutes.
  • Spoon about 1/4 cup meat mixture onto each tortilla, near one edge.
  • Fold top and bottom edge over the meat filling.
  • Fold the two sides in over filling.
  • Secure with toothpicks.
  • Fry filled tortillas in 1/2 inch hot oil or fat for 1 minute on each side or until golden brown.
  • Drain on paper towels.
  • Keep warm in 300 degree oven while frying remaining chimichangas.
  • To serve, ladle some green chili sauce over the chimichangas.
  • Top with lettuce, sour cream and guacamole.
  • Note:Unfried chimichangas can be made ahead and frozen for another meal if desired.Prepare as directed and freeze in freezer bags.Thaw and fry.The recommended chili sauce can also be frozen to go with your frozen chimichangas.
  • Reviews

  • “VERY tasty!I cooked the meat all day in a crock pot instead and then transferred it to stove top to boil down the rest of the liquid – it broke apart almost completely on its own.I served with your spanish vegetable recipe- wonderful meal!”

  • “This was a great recipe.I only had 1 pound of stew meat, so I halved the recipe.I also added 1/2 t. ground coriander and I divided the chili powder with chipotle chili powder.Turned out great!!!”

  • “I made this exactly as written and I would only make one small change. I’d use less salt because it was pretty salty in the end. Great recipe and so easy!”

  • “I use a package of taco seasoning.A family favorite!”

  • “Very good overall!I took a shortcut:instead of boiling the meat and adding the spices, and letting it simmer for 2 hours to make it really tender, I substituted chicken and cooked it up in the pan on the stove, then shredded it and added the remaining ingredients – worked like a charm and saved TONS of time.Once you have the ckn ready to go, the recipe comes together really quick!And I like that you didn’t need a 1,000 ingredients for this!It was really good, and we froze the leftovers.Husband approved!”

  • “I made these for my friends on Mexican dinner party night, and they were gone in a flash! They are so delicious! I made the extreme salsa to go with it but since none of my friends are masochists they just ate it with the guacamole and sour cream. An excellent recipe, thanks for posting xxx”

  • “Oh my goodness….this is heaven on a plate.We couldn’t get enough of these.I have never made chimis with shredded beef, always ground beef, and these were delicious.I served these with the green chili sauce, spanish rice, refried beans and guacamole.I will definately be making this again it really is fantastic…..Stephanie”

  • “Excellant.I cooked stew meat in pressure cooker with little water and seasonings (didn’t use oregano, green chiles), meast was so tender. Added alittle chipolte Mrs. Dash, kosher salt, garlic powder paprika and tomato sauce w garlic & onion.Theywere fried, topped off with salsa,fabulous & filling. Will bake them next time and see if good.Thanks for tip about toothpicks!”

  • “This is an awsome dish.I did it just as directed and it was perfect.I used the chili sauce which was wonderful.Lots of flavor in this dish and very authentic spanish/mexican food.My hubby used to live in Arizona and he compared it to a place down there.He was amazed at the similarities.Words can’t explain how good this was.I also think it would be great with any meat….pork, chicken, beef, venison…AWSOME!!”

  • “Great recipe! Combo of spices is pleasing. Use FLOUR tortillas.I froze some of the uncooked ones, defrosted , fried and they were just as dandy! “

  • “Fixed it today and it was a big hit with the family.I put meat and spices in the crockpot and cooked it overnight and the meat fell apart, very little shredding to be done.I added some shredded cheddar cheese on top of the filling before folding tortilla shell. Served Spanish rice as a side dish.Will be making it again.I’m going to make a cheese sauce next time to put over the chimi. Thanks.”

  • “First of all let me say that I made a big substitution by using chicken instead of the stew meat BUT we loved this recipe so much that I am anxious to try it again using the stew meat.I had about a pound of leftover baked chicken which I cut into small pieces then followed your recipe exactly only cutting the ingredients to half.Since my chicken was precooked I let it simmer for 1 hour. I was able to make 6 chimichangas.While I believe these would be delicious just plain, the green chili sauce was the crowning glory.I served them the same way we have had them in restaurants – shredded lettuce on the bottom then the chimichanga with the sauce spooned over it then sprinkled with a blend of monterrey jack & cheddar cheese and a dollop of sour cream on top.Yummy! We also had a chunky guacamole on the side.We will definitely be making this recipe again with beef but I have to say it came out very delicious with chicken too.Thanks Karen!”

  • “Loved it!Great combination of flavors.The whole family raved.”

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