Mexican recipes
Cowboy chimichangas
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Mexican
Ingredients
- 1/2 lb chorizo sausage (roughly chopped) 225 g chorizo sausage (roughly chopped)
- 1 1/2 lb ground beef 680 g ground beef
- 1 tsp ground cumin 4.9 ml ground cumin
- 1 tsp ground paprica 4.9 ml ground paprica
- 1/4 tsp black pepper 1.2 ml black pepper
- 1/4 tsp chili powder 1.2 ml chili powder
- 1/2 tsp garlic powder 2.5 ml garlic powder
- 1 (8 oz) can tomato sauce 1 (8 oz) can tomato sauce
- 1/2 cup fresh salsa or taco sauce 120 ml fresh salsa or taco sauce
- 6 (10 inch) flour tortillas 6 (10 inch) flour tortillas
- Vegetable oil Vegetable oil
- 1 1/2 cup grated mild cheddar or Monterey Jack cheese 360 ml grated mild cheddar or Monterey Jack cheese
- Jalapeno peppers, seeded and chopped Jalapeno peppers, seeded and chopped
Method
Prepare the filling
Add the chorizo sausage and ground beef in a saucepan or skillet over medium heat and brown, stirring often.
Drain liquid and add the cumin, paprica, black pepper, chili powder, garlic powder and tomato sauce. green chiles and taco sauce. Stir well and bring to a boil. Lower heat and cook, stirring frequently, until thickened.
Add jalapeno peppers and stir well to combine.
Assemble the chimichangas
Spoon 1/8th of the mixture onto the center of a flour tortilla. Top with 1 tablespoon of salsa or taco sauce. Fold in opposite sides of the tortilla, then roll up and secure with a wooden toothpick if necessary, to keep the filling inside. Repeat the procedure for all the tortillas.
Fry the chimichangas
Add 2 inches of vegetable oil in a deep fry pan and heat until bubbling. Cook chimichangas in batches (do not overcrowd the pan) for about 1 minute on each side, until evenly browned. Drain on paper towel and serve, topped with jalapeno peppers and grated cheese.
Add the chorizo sausage and ground beef in a saucepan or skillet over medium heat and brown, stirring often.
Drain liquid and add the cumin, paprica, black pepper, chili powder, garlic powder and tomato sauce. green chiles and taco sauce. Stir well and bring to a boil. Lower heat and cook, stirring frequently, until thickened.
Add jalapeno peppers and stir well to combine.
Assemble the chimichangas
Spoon 1/8th of the mixture onto the center of a flour tortilla. Top with 1 tablespoon of salsa or taco sauce. Fold in opposite sides of the tortilla, then roll up and secure with a wooden toothpick if necessary, to keep the filling inside. Repeat the procedure for all the tortillas.
Fry the chimichangas
Add 2 inches of vegetable oil in a deep fry pan and heat until bubbling. Cook chimichangas in batches (do not overcrowd the pan) for about 1 minute on each side, until evenly browned. Drain on paper towel and serve, topped with jalapeno peppers and grated cheese.
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