Chimichangas Recipe

Summary

Servings6Cuisine
MethodDish

Ingredients

 Beef stew2 Pound
 Water1 1⁄2 Cup (24 tbs)
 Garlic2 Clove (10 gm), minced
 Chili powder2 Tablespoon
 Vinegar1 Tablespoon
 Dried whole oregano2 Teaspoon
 Ground cumin1 Teaspoon
 Salt3⁄4 Teaspoon
 Pepper1⁄8 Teaspoon
 Flour tortillas12 (10 Inch)
 Vegetable oil1 Cup (16 tbs)
 Frozen guacamole6 Ounce, thawed
 Shredded lettuce1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 741 Calories from Fat 486

% Daily Value*

Total Fat 55 g84.2%

Saturated Fat 9.1 g45.5%

Trans Fat 0 g

Cholesterol 24.2 mg

Sodium 1434.9 mg59.8%

Total Carbohydrates 50 g16.8%

Dietary Fiber 7.4 g29.6%

Sugars 5 g

Protein 17 g33.6%

Vitamin A 138% Vitamin C 25.4%

Calcium 7.7% Iron 26%

*Based on a 2000 Calorie diet

Directions

Combine meat, water, and all seasonings in a heavy saucepan; bring to a boil.
Cover, reduce heat, and simmer 2 hours or until meat is tender.
Uncover and cook until liquid evaporates, about 15 minutes, stirring frequently.
Using two forks, shred meat very fine; set shredded meat aside.
Wrap tortillas in aluminum foil, heat at 350° for 15 minutes.
Place 1/4 cup meat mixture just below center of each tortilla.
Fold in left and right sides of tortilla to partially enclose filling.
Fold up bottom edge of tortilla to partially cover filling; roll up, and secure with a wooden pick.
Gently place filled tortillas, 1 or 2 at a time, in deep hot oil (375°), fry 1 to 2 minutes or until golden brown, turning once.
Remove from oil, and drain on paper towels.
Remove wooden picks.
Serve immediately with guacamole, shredded lettuce and, if desired, taco sauce.
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