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Chimichangas Supreme Part 1meats, mexican 1 lb lean beef 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon garlic powder 4 tomatoes 1 1/2 teaspoon shortening 1/2 onion, chopped 1/2 bell pepper, chopped 1 1/2 teaspoon flour 1/2 cup canned whole green 1 chiles 4 fl oz tortillas 1 oil for deep frying 1 red chile sauce (see index) 1. Cut the beef into 4 pieces. Place in a 5 to 6-quart pan and add water to cover. Bring to a boil; skim the foam from the surface. Add the salt, pepper, and garlic. Simmer until tender, approximately 1-1/2 to 2 hours. 2. Drain the beef, reserving 1/2 cup of the broth. When the meat is cool, shred. Chop 2 of the tomatoes. 3. Melt the shortening in a pan over medium heat. Add the onion and bell pep- per and saute until tender. Add the flour, whisking until no lumps remain, and cook 2 minutes. Add the shredded beef, reserved broth, chopped tomatoes, and whole chiles. Simmer 15 minutes. 4. Place about 1/2 cup of the meat mixture in a line down the center of each tortilla. Fold both ends over 1 inch to 2 inch; fold one side over the other and roll up in a neat package. Secure with a toothpick. 5. Deep fry in very hot oil (400F) until (See Part 2 for more)
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