John Myers
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Beef Chimichangas HOT
The perfect beef chimichangas hot recipe with a picture and simple step-by-step instructions.
Side dishes as desired:
- 2 piece Onions
- 3 Pc. Bell peppers (red, yellow, green)
- 1 piece Chilli fresh
- 100 g Black beans
- 1 piece Celery stalk
- 20 piece Olive black
- 1 Can Chopped tomato preserve
- 1 teaspoon Salt and pepper
- 2 tablespoon Tabasco green
- 1 piece Potato
- 1 piece Jalapeño
- 5 piece Flour tortilla
- 1 piece Egg
- Chopped tomatoes
- Sour cream
- Shredded Lettuce
- Guacamole
- Shredded cheese
Chimichanga!
- It was only the name that piqued my interest at first. Then I tried one and from then on I knew when I got home I would prepare them right away and they still taste good. I found tons of recipes on the net. Nothing I tried was as delicious as the one from Tucson, Arizona.
Preparation:
- If the beans are not canned, cook them and drain them when they are soft. If the meat is already fried, cut it into cubes or shred the fibers. Cut the vegetables into small cubes.
- If it is minced meat, then fry together with the onions, add the tomatoes with the liquid, continue to stew, add the beans and the rest of the ingredients including the spices. Definitely taste again, it should be a bit spicy.
- I let it get cold when it’s done. Since the now cold filling is firm and no longer runs out of the pocket, the tortillas warm up slightly, then they are plump and do not break when folded.
- On the tortilla, place one or two spoons (depending on the size of the flatbread) of the filling and then fold them together. They stick together better with the help of the whisked egg. Then fry in the floating fat, when they are brown they are ready, about 1 minute on each side. Place on a napkin so that the fat drips off. Now they are nice and crispy and taste the best that way, but they can also be eaten warmed up.
- They are also very tasty with roast beef, chicken or pork BBQ …. you can give the toppings mentioned above to eat …
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