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Baked Chimichangasmexican, beef, hamburger 1 single almond red sauce; * 1 single jalepeno cream sauce; * 1 lb ground beef 1/4 cup onion; finely chopped, 1 sm. 1 each clove garlic; finely chopped 1/4 cup almonds; slivered 1/4 cup raisins 1 tablespoon red wine vinegar 1 teaspoon red chiles; ground 1/2 teaspoon salt 1/4 teaspoon cinnamon; ground 1/8 teaspoon cloves; ground 4 oz green chiles; chopped, 1 can 1 cup tomato; chopped, 1 medium 8 each flour tortillas; ** 1 each egg; large, beaten 2 tablespoon margarine or butter; softened * See Sowest2. ** Tortillas should be 10-inches in diameter and be warmed. Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve. Cook and stir ground beef, onion and garlic in 10-inch skillet over medium heat until beef is brown; drain. Stir in remaining ingredients except tortillas, egg and margarine. Heat to boiling; reduce heat. Simmer uncovered for 20 minutes; stir occasionally. Heat oven to 500 Degrees F. Spoon about 1/2 cup of beef mixture onto the center of each tortilla. Fold one end of th tortilla up about 1 inch over the beef mixture; fold right and lift sides over folded end, overlapping. Fold remaining end down; brush edges with egg to seal brush each chimichanga with margarine. Place seam sides down in ingreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until tortillas begin to brown and filling is hot, 8 to 10 minutes. Serve with Almond Red Sauce and Jalepeno Cream Sauce. FRIED CHIMICHANGAS: Omit 2 T Butter Or Margarine. Heat vegetable oil (about 1 inch) to 365 degrees F. Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden brown, 3 to 4 minutes. Keep warm in 300 degree F Oven.
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