Beef Chimichangas Recipe

Beef Chimichangas Recipe photo by Taste of Home

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Zippy salsa verde is the dipping sauce of choice for these ethnic delights. “This deep-fried Mexican dish became one of our favorites after our three daughters left the nest,” says Esther Danielson of Lake Arrowhead, California.

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Beef Chimichangas Recipe

Prep: 20 min. + simmering Cook: 5 min.

Yield: 2 Servings

20 5 25

Ingredients

1/2 pound boneless beef chuck roast, cubed
2 tablespoons finely chopped onion
2 tablespoons canned chopped green chilies
1 garlic clove, minced
1/4 teaspoon ground cumin
1/4 teaspoon salt
Dash pepper
1-1/2 to 2 cups water
SALSA VERDE:
2 tomatillos, husks removed, chopped
2 tablespoons finely chopped onion
1 teaspoon canola oil
2 teaspoons canned chopped green chilies
2 teaspoons minced fresh cilantro
4 garlic cloves, minced
Dash salt and pepper
2 flour tortillas (8 inches), warmed
Oil for deep-fat frying

Directions

In a small saucepan, combine the first seven ingredients; add enough water just to cover. Bring to a boil. Reduce heat; cover and simmer for 55 minutes or until meat is tender.
Meanwhile, in a small nonstick skillet, saute tomatillos and onion in oil until tender. Remove from the heat; stir in the chilies, cilantro, garlic, salt and pepper. Cool slightly. Process in a food processor or blender until pureed. Transfer to a small bowl; cover and refrigerate until serving.
Remove meat from saucepan. Strain liquid, reserving onion mixture. When meat is cool enough to handle, shred with two forks. Combine onion mixture and meat; divide between tortillas. Fold sides and ends over filling and roll up; secure with toothpicks.
In an electric skillet or deep-fat fryer, heat oil to 375°. Cook chimichangas until golden brown, turning to cook all sides. Drain on paper towels. Serve with salsa verde. Yield: 2 servings.

Originally published as Beef Flautas in Cooking for 2 Fall 2006, p19