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Beef Chimichangas for Two

 Beef Chimichangas for Two
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.
2 ServingsPrep: 20 min. + simmering Cook: 5 min.

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,

2 of 2

Beef Chimichangas for Two (continued)

Directions (continued)

  • 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.