Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, chimichanga beef. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Chimichanga Beef is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes delicious. Chimichanga Beef is something that I have loved my whole life. They are nice and they look wonderful.
Then just top with your favorite toppings, like lettuce, salsa, and sour cream for a fast dinner. To freeze, place chimichangas in freezer containers. To prepare, wrap frozen chimichangas individually in foil.
To begin with this particular recipe, we have to prepare a few components. You can have chimichanga beef using 22 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chimichanga Beef:
- Make ready 1 Vegetable oil for cooking
- Get 1 kg Chuck steak, 2cm cubed
- Make ready 1 large brown onion, chopped
- Get 2 clove garlic, finely chopped
- Make ready 1 tbsp Paprika
- Get 1 tsp Ground cumin
- Get 1 stick Cinnamon
- Get 1 Hot red chilli, finely chopped
- Make ready 2 1/2 cup Beef stock
- Get 1 can (400g) red kidney beans, washed and drained
- Make ready 1 Flour tortillas to serve
- Make ready 1 Sour cream to serve
- Get 1 (SALAD)
- Take 250 grams cherry tomatoes (or 3 medium Roma tomatoes large dice)
- Get 2 Stems spring onion, sliced
- Take 1 small green capsicum, large dice
- Get 1 Avocado, diced
- Make ready 1 tbsp Fresh lime juice
- Prepare 1/2 tsp Ground cumin seed
- Get 1 tbsp Olive oil
- Take 1 Chopped mint and basil
- Take 1 tbsp Minced garlic
Place beef in a Dutch oven over medium heat. This version of shredded beef chimichanga is baked and not deep-fried. There is no need to heat up a large vat of oil, just brush a light coat of oil on them and stick them in the oven. The coat of oil helps the chimichanga get extra crispy in the oven.
Instructions to make Chimichanga Beef:
- Preheat oven to 160°C.
- Heat 1 teaspoon of the oil in a large heavy-based flameproof casserole dish over medium-high heat.
- Cook one-third of the beef for 3 minutes or until browned. Transfer to a plate. Repeat with the remaining beef, in 2 more batches.
- Heat the remaining oil in the dish over medium-low heat. Cook the onion, garlic, paprika and cumin, stirring often, for 4 minutes or until soft.
- Add the beef, beans, cinnamon and chilli, if desired, to the onion mixture. Add enough of the stock to cover. Transfer to the oven and bake for 3 hours.
- Really tasty. Spoon some meat onto a burrito, some salad and a smear of sour cream.. Wrap it up and chow down. Meat is so tender and the salad works well with the flavours. Enjoy!
Chimichangas Though still debated, Tucson is generally credited as the original home of the chimichanga (fried "burro", as we call them, stuffed with meat, onions and chilies). I've combined several recipes into this one, and it's fairly authentic. Serve w sour cream, salsa, avocado garnish. I am going to make these again with ground beef or ground venison. Make Beef Chimichangas you (and your family) will love with this blue ribbon winner.
So that’s going to wrap this up with this exceptional food chimichanga beef recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
