Chimichangas

IamMrsG · ‎08-29-2010

This is dinner tonight.

Chimichangas

1 lb. Stew beef cut into ½" cubes
½ Spanish onion, chopped
3 fresh hot green chiles or 4 oz canned green chiles, minced
1 clove garlic, crushed
1 medium baking potato, dice ½" cubes
½ teaspoon oregano, preferably Mexican
1 teaspoon salt
1 head lettuce
oil for deep frying
12 10" flour tortillas
tomatoes
sour cream

Put first seven ingredients (to underline) into large pot. Add water to barely cover. Cover and bring to boil, then simmer until meat is very tender—1 or 2 hours. If soupy, reduce ‘til thickened.

Shred lettuce. Chop tomato. Heat oil to 375º.

Put 2 Tablespoons beef mixture in center of each tortilla. Fold one side over, then each of two adjacent sides, then 4th side. Secure with 6" skewers.

Fry, turning once, ‘til golden, 3-4 minutes. Drain on paper towels.

Serve on bed of lettuce and tomato. Top with sour cream.

Strive for respect instead of attention. It lasts longer.

lork · ‎03-10-2010

These chimichangas sound delicious. I'm going to give them a whirl. . .going to cook the meat mixture (with 1 t cumin added) in my slow cooker. Thank you for the easy to follow directions!