Beef Chimichangas for Two Recipe

1
Beef Chimichangas for Two Recipe
Beef Chimichangas for Two Recipe photo by Taste of Home
Publisher Photo

Beef Chimichangas for Two Recipe

Read Reviews
1
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + simmering Cook: 5 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 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, 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

Nutritional Facts

1 each: 714 calories, 53g fat (7g saturated fat), 74mg cholesterol, 713mg sodium, 32g carbohydrate (2g sugars, 1g fiber), 28g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBeef Chimichangas for Two

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
cee-jay User ID: 1579946 136524
Reviewed Dec. 13, 2011

"This looks like a good Round Two recipe for leftover roast. Can the Chimichangas be baked instead of fried?"

Loading Image