Chimichangas supreme
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Chimichangas supreme
  Meat  
Last updated 6/12/2012 1:14:44 AM. Recipe ID 43780. Report a problem with this recipe.
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      Title: Chimichangas supreme
 Categories: Meat
      Yield: 4 Servings
 
      1 lb Lean beef
      1 ts Salt
    1/4 ts Pepper
    1/4 ts Garlic powder
      4    Tomatoes
  1 1/2 ts Shortening
    1/2    Onion; chopped
    1/2    Bell pepper; chopped
  1 1/2 ts Flour
    1/2 c  Canned whole green chiles
      4    Flour tortilloas
           Oil for deep frying
           Red chile sauce (see index)
      1 c  Shredded Wisconsin Cheddar
           -cheese
      1 c  Sour cream
      4    Black olives
    1/4 c  Chopped green onions
      1 tb Whipping cream
           Guacamole (see index)
      2 c  Shredded lettuce
      4    Black olives
 
  1.  Cut the beef into 4 pieces. Place in a 5 to 6-quart pan and add
  water to cover. Bring to a boil; skim the foam from the surface. Add
  the salt, pepper, and garlic.  Simmer until tender, approximately
  1-1/2 to 2 hours.
  
  2. Drain the beef, reserving 1/2 cup of the broth. When the meat is
  cool, shred. Chop 2 of the tomatoes.
  
  3. Melt the shortening in a pan over medium heat.  Add the onion and
  bell pepper and saute until tender.  Add the flour, whisking until no
  lumps remain, and cook 2 min. Add the shredded beef, reserved broth,
  chopped tomatoes, and whole chiles. Simmer 15 minutes.
  
  4.  Place about 1/2 cup of the meat mixture in a line down the center
  of each tortilla. Fold both ends over 1 in. to 2 in.; fold one side
  over the other and roll up in a neat package. Secure with a toothpick.
  
  5.  Deep fry in very hot oil (400 F) until crisp and well browned.
  Drain on paper toweling.
  
  6. Preheat the broiler. Place the chimichangas on an ovenproof
  platter or in a baking pan. Spoon Red Chile Sauce over liberally.
  Sprinkle with grated cheese and green onion. Place under broiler
  until the cheese melts.
  
  7. Combine the sour cream and whipping cream. Slice the remaining 2
  tomatoes. Top the chimichangas with the sour cream mixture and
  Guacamole. Garnish with shredded lettuce, sliced tomato, and olives.
  
  LOS OLIVOS
  
  PHOENIX, TEMPE
  
  BEVERAGE:  BRISA LIGHT OR DARK
  
  From the .  Downloaded




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Recipe ID 43780 (Apr 03, 2005)

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