Chimichangas Supreme recipe

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Chimichangas with beef, chile and onion, topped with a red chili sauce and cheese, baked and then served topped with a sour cream mixture, tomatoes and shredded lettuce. Serve with refried beans, fried rice or other Mexican condments.
Preparation time: 20 minutes, Cooking time: 15 minutes, Serves: 4 


1 lb lean beef, cut in 4 to 5 pieces
Salt and black pepper
2 garlic cloves, sliced

For the beef filling
1 Tbsp vegetable shortening
1 medium onion, chopped
1/2 green bell pepper, finely chopped
1/2 cup canned whole green chiles
2 tomatoes, chopped
1 1/2 tsp flour

4 large (12 inch or more) flour tortillas
Oil for deep frying

For baking the chimichangas
1/2 - 1 cup red chile sauce
1 cup shredded mild cheddar cheese
1/4 cup chopped spring onions

For garnishing
2 tomatoes, sliced
2 cup shredded lettuce

1 cup sour cream
1 Tbsp whipping cream


Cook the beef
Place the beef in a deep pan over high heat and add enough water to cover. Bring to a boil and skim the foam that forms on the top. And the garlic and season with the salt and black pepper. Reduce heat to low and simmer, uncovered, for about 2 hours, until the meat is tender. Drain and resere 1/2 cup of the broth. Let the meat cool down, then shred it using your fingers or a fork.

Prepare the beef mixture
Melt the shortening in a pan over medium heat. Add the onion and green bell pepper and saute until tender. Add the flour and whisk until it is well mixed with the shortening and no lumps remain. Cook for 2 minutes. Add the shredded beef, reserved broth, chopped tomatoes, and whole chiles, reduce heat and simmer for 15 minutes.

Assemble the tortillas
Place about 1/2 cup of the meat mixture along the center of each tortilla. Fold opposite ends over, 1 to 2 inches. to keep the filling inside, when rolled. Roll up the tortilla and secure with a wooden toothpick.

Fry the chimichangas
Deep fry the tortillas in in very hot oil (400 F, 240 C) for 1 to 2 minutes, until crisp and well browned. Drain on paper towels.

Preheat oven to 400 F (240 C).

Bake the chimichangas
Place the chimichangas on a baking pan or ovenproof platter. Spoon ove red chile sauce, to taste. Sprinkle with the grated cheese and sliced spring onions. Bake in preheated oven for 8-12 minutes, until the cheese melts.

In a bowl add the sour cream and whipping cream and mix well.

Serve the chimichangas in individual plates topped with the sour cream mixture, guacamole sauce, sliced tomatoes and lettuce.

You can also serve the chimichangas with Mexican fried rice.
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