Beef chimichangas recipe

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Beef chimichangas are tortillas filled with a beef and salsa mixture, folded like an envelope and fried in vegetable oil until they get a light golden color. A typical Mexican plate, served with Mexican rice and other condiments as a main dish.
Preparation time: 5 minutes, Cooking time: 140 minutes, Serves: 4 


2 lb stewing beef
4 cloves garlic, minced
1 1/2 tsp ground cumin
3 Tbsp chili powder
2 medium onions, finely sliced
2 tsp salt
1 tsp pepper

1 1/2 cup Salsa (use mild, medium or hot ready made Salsa or make your own)
8 flour tortillas


Put the beef, the garlic, cumin, chili powder, onions, salt and pepper in a Dutch oven. Add enough water to barely cover the meat and cook over low heat for 2 hours, until the meat is tender.

Shred the beef and reserve the broth.

Warm the tortillas in the oven (wrapped in aluminum foil) or in the microwave.

Place a tortilla on a plate and spoon 1/8 of the beef mixture. Top with 1 to 2 tablespoons of salsa and 1 tablespoon of the broth and wrap the tortilla or fold it similar to an envelope. Use a wooden toothpick to secure the tortilla if necessary.

Repeat the procedure for the remaining ingredients.

Put about an inch of vegetable oil in a frying pan and bring to high heat. Fry each tortilla, seam side down for about a minute, then flip over and fry for an additional minute, until golden brown.

Serve the chimichangas with lettuce, chopped tomatoes, sour cream, guacamole, salsa and Mexican rice.
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