We actually made these chimichangas probably about 2 years ago now? But we made them like 3 or 4 times in one month they were so good! Haha. And since I am craving chimichangas today I thought I would share this one before I forget where I found it… Or how amazingly delicious it is! YUM.
- 3 lb boneless beef rump, cut into one inch cubes
- 1 T chili powder
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 T flour
- 2 T canola oil
- 2 onions, chopped
- 3 tsp jalapeno, minced
- 2 T garlic, chopped
- 2 ¼ c beef broth
- ¼ c red wine vinegar
- 1 (15 ounce) can pinto beans, drained and rinsed
- 1 (15 ounce) can black beans, drained and rinsed
- ¼ c lime juice (about 3 limes)
- ½ c fresh cilantro, chopped
- 10 flour tortillas, warmed in the microwave
- Oil for frying
- 2 ½ c shredded pepper jack cheese
- 2 c lettuce, shredded
- 1 c sour cream
- ½ c tomatoes, diced
- In a large stock pot over medium-heat heat. Add 2 tablespoons of canola oil. Add beef cubes and brown on all sides. Add onions and jalapeño pepper and sauté for 4 to 5 minutes. Add garlic and sauté for 1 additional minute. Mix in chili powder, cayenne, garlic powder, and flour. Cook stirring frequently for 2 to 3 minutes. Add beef broth and red wine vinegar. Mix well and bring to a boil. Reduce heat to medium-low and simmer for 2 hours.
- When the meat is fork tender, shred the beef with 2 forks. Add pinto and black beans, lime juice and cilantro. Cook until heated through. Remove from heat.
- In a large deep skillet add about 1” of oil. Heat the oil to 325 degrees or until the oil is hot enough to frying. While the oil is heating prepare the chimichangas. Lay out a flour tortilla and fill the bottom half with ¾ cup of the beef/bean mixture (if the beef mixture has a lot of liquid, scoop it out with a slotted spoon). Top with about 2 tablespoons of pepper jack cheese. Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Place a skewer threw the seam side of the burrito to secure it (can also use toothpicks). Repeat with the remaining tortillas.
- Lower chimichangas into the hot oil and fry for 2 minutes on each side or until golden brown. Drain on paper towels. Fry in batches of 4. Serve with lettuce, tomato, and sour cream.
We ate a lot of this while in Italy… like almost everyday, in fact twice one day.
While I can’t say the recipe is from Italy, it sure turned out smooth and creamy!
- 2 Cups Whole Milk
- 1 Cup Heavy Cream
- 3 Egg Yolks
- 1/2 Cup Sugar
- 1/2 Cocoa Powder
- 1/3 Cup Sugar
- 1/4 Milk
- 1/2 Tsp. Vanilla
- In a medium saucepan, mix milk and cream. Warm until foam forms around the edges. Remove from heat.
- In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over medium heat, stirring with a wooden spoon until the mixture gels slightly and coats the back of the spoon. If small egg lumps begin to show, remove from heat immediately.
- Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for several hours or overnight.
- For the Chocolate sauce, pour the cocoa powder and sugar in a food processor, process until sugar is fine and they are combined. Add milk and vanilla, blend some more.
- Pour the base and the chocolate mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. *Transfer to a sealed container, and freeze until firm. If the gelato is too firm, place it in the refrigerator until it reaches the desired consistency.
*You can also add toasted almonds, chop, toast and cool, then add when the gelato is almost done freezing!
Modified from: allRecipes
||One Pan Baby Back Ribs
||Grilled Cheese Sandwiches and Creamy Cucumber Salad
||Cook’s Country Magazine
||Good and Cheap Cookbook
||Eat Out Date Night!
||Black Bean Burgers and Sweet Potato Fries
||Star Wars Waffles, Hash Browns and grilled veggies**
|| cooking classy
**we like to grill up onions, zucchini, and mushrooms with a little butter and salt and pepper as a “breakfast veggie”