Beef Chimichangas


 

Beef Chimichanga with Mexican Rice
Beef Chimichanga with Mexican Rice

Rumour has it that chimichangas were discovered ‘by accident’ when someone dropped a burrito into a deep fat frier.  Whether this is true or not, it does highlight that these spicy Mexican dishes are not the most healthy.  You can just cook them in the oven, but the effect isn’t the same.  I like to partially cook in hot oil and drain off the surplus before finishing in the oven – a good compromise I think.

 

I have to admit, I usually use “Joe’s Stuff”, a great herb and spice mix I acquired from the New Orleans School of Cookery, but sadly it’s all gone.  I guess I’ll have to save up for another great holiday in Nawlins, but for now I’ll just have to make up my own spice mix

Tip: Securing the tortilla with cocktail sticks will stop it from bursting open whilst being fried

Serves 4

Ingredients

  • 1 tbsp Vegetable Oil
  • 100g Chorizo, chopped
  • 1 medium Onion, sliced
  • 2 cloves Garlic, chopped
  • 1 tsp Cumin
  • Dried Mixed Herbs to taste
  • 1 hot Chilli, deseeded & chopped
  • 450g Minced Beef
  • 1 Red Pepper, sliced
  • 1 tin chopped Tomatoes (or bag of tomato pulp)
  • Salt & Pepper to taste
  • Handful of chopped Coriander Leaves
  • 4 Flour Tortillas
  • Slices of Cheddar Cheese
  • Vegetable Oil

Method

  • Heat the oil in a pan and gently fry off the chorizo to release the spicy red oil
  • Add onion and cook for a minute before adding garlic, herbs & spices.  Cook until the onion has softened
  • Push the onion mixture to the side of the pan whilst you fry off the mince.  Mix together when the mince has browned
  • Stir in the tomatoes and add the peppers.  Reduce down until you have a thick sauce
  • Season with salt & pepper then stir in the coriander.  Remove from the heat
  • To make the burrito, take a large, warm tortilla and place a quarter of the filling just below the centre and top with slices of cheese.  Fold the bottom of the tortilla up onto the meat sauce, then fold the sides over.  Finish wrapping the burrito by pulling the top of the tortilla over tightly to form a parcel. Secure in place with 3 cocktail sticks
  • In a small pan, heat some vegetable or groundnut oil.  Deep fry one burrito at a time for a minute or so until lightly brown.  Remove to a tray and allow oil to drain onto kitchen paper. Repeat with remaining burritos
  • Transfer to the oven (preheated, 180°C) for  10-15 minutes until brown all over
  • Serve with rice & salad
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