eRecipe

Chimichunga

View all Recipes Edit this Recipe

Chimichunga
1 of 1 photo

Chimichunga

Added by: on Feb 25th, 2015
A Chimichunga is a type of fried burrito composed of shredded beef, onion, bell peppers and tomatoes usually served accompanied by sour cream, avocado and fresh Pico de Gallo as a main dinner course or as hand food for lunch or a snack.
Rating:
0
Prep Time:
30 min
Cook Time:
4 h
Ready In:
4 h 30 min

Servings

Calculate


Original Recipe Yield: 6-12 servings (12 Chimichungas)
 

Ingredients:

  • 2 pounds chuck beef roast
  • 2 yellow onions
  • 2 red bell peppers
  • 2 green bell peppers
  • 3 large tomatoes
  • 1 tablespoon crushed garlic
  • 12 large flour tortilla shells
Nutrition Facts
Chimichunga

Servings Per Recipe: 6

Amount Per Serving

Calories: 624

  • Total Fat: 20.6 g
  •     Saturated Fat: 6.4 g
  •     Trans Fat: 0.6 g
  • Cholesterol: 125.6 mg
  • Sodium: 970.5 mg
  • Total Carbs: 60.9 g
  •     Dietary Fiber: 5.6 g
  •     Sugars: 9.3 g
  • Protein: 50.2 g
VIEW DETAILED NUTRITION

how is this calculated?

Get NI Widget Code

Directions:

1

Salt and pepper beef, place in a large crock pot set to high, cover with water and cook until beef is tender and easily shreds, 4 to 6 hours. Remove beef from cooking liquid and allow cooling enough to be handled comfortably.

2

While beef is cooling slice peppers into thin strips removing seeds, peel and slice onions into thin rings, and seed and slice tomatoes into strips.

3

When beef is cooled enough to handle, shred beef by pulling apart along the grain of the beef. The finer the shred the better.

4

Heat 2 tbs. of oil in a large skillet or frying and add the peppers, onions, tomatoes, and garlic and sauté until they are soft and onions become translucent (not browned) adding salt and pepper to taste.

5

When vegetables are sautéed mix beef into them. Lower heat, cover and allow the beef to sauté with the vegetables for 10 to 15 minutes until beef has had an opportunity to absorb the flavours of the vegetables.

6

Remove mixture for heat and allow cooling enough to handle. When the mixture has cooled begin constructing the Chimichungas by laying a single tortilla in front of you, place approximately 1/12 th of the mixture in a line across the middle of the tortilla starting and ending about 2 inches from the edges. Fold the edges of the tortilla in on to the mixture, fold the top of the tortilla over and roll the whole over again forming a roughly rectangular package (similar in look to a burrito). Continue in this manner until all the filling and tortillas have been used up.

7

Heat about ½ inch of oil in a frying pan. Add the Chimichungas, one or two at a time (fold side down), to the heated oil and fry them until golden brown on top and bottom. Drain on paper towels.

8

Serve with guacamole, sour cream, salsa, and olives provided for toppings.

Video:

0 of 0 videos

Similar Recipe(s):

Dahi Kabab (Kababs made using Hung Curd)

Dahi Kabab (Kababs made using Hung Curd)

Submitted by: YesCook
Added on: Oct 8th, 2013
Rating:
0
These kababs will definitely become the new favorite appetizer in your family. A crowd pleaser for sure. Leave your guests guessing the main ingredient of these kababs. I will not write any more praises about these kababs and will let you make them and believe for yourself. There are several recipes for dahi kabab and here is my recipe which I originally learnt from NDTV Cooks but with my own ..
Beetroot Halwa with Shrikhand(Beetroot Pudding with Sweetened Hung Curd)

Beetroot Halwa with Shrikhand(Beetroot Pudding with Sweetened Hung Curd)

Submitted by: Namrata
Added on: May 22nd, 2015
Rating:
0
Another lovely recipe for utilising almost hated beetroots in your refrigerator. I madly love to experiment with beetroots ,love its pinky sweet color but I know most of us get repelled by its unusual smell.Beetroot halwa is just like our traditional halwas like carrot halwa,just to deal with the sting I paired it with Shrikhand(Sweetened hung curd).
Chimichurri Sauce

Chimichurri Sauce

Submitted by: Cali Chef
Added on: Nov 11th, 2010
Rating:
5
This Latin American sauce is also good on grilled foods, whether meats or summer vegetables. It depends more on freshness for its success, so plan to make it and use it the same day.
© eRecipe.com . All Rights Reserved