Baked Chimichangas Recipe - Cooking Index
Baked Chimichangas Recipe - Cooking Index
| Almond red sauce | ||
| Jalapeno cream sauce | ||
| 1 lb | 454g / 16oz | Ground beef |
| 1/4 cup | 15g / 0.5oz | Onion, finely chopped - 1 sm. |
| 1 | Garlic clove - finely chopped | |
| 1/4 cup | 23g / 0.8oz | Almonds - slivered |
| 1/4 cup | 40g / 1.4oz | Raisins |
| 1 tablespoon | 15ml | Red wine vinegar |
| 1 teaspoon | 5ml | Red chiles - ground |
| 1/2 teaspoon | 2.5ml | Salt |
| 1/4 teaspoon | 1.3ml | Cinnamon - ground |
| 1/8 teaspoon | 0.6ml | Cloves - ground |
| 4 oz | 113g | Green chiles, chopped - 1 can |
| 1 cup | 62g / 2.2oz | Tomato, chopped - 1 medium |
| 8 | Flour tortillas | |
| 1 | Egg, large - beaten | |
| 2 tablespoons | 30ml | Margarine or butter - softened |
Prepare Almond Red Sauce and jalapeno Cream Sauce, reserve. Cook and stir ground beef, onion and garlic in 10-inch skillet over medium heat until beef is brown, drain. Stir in remaining ingredients except tortillas, egg and margarine. Heat to boiling, reduce heat. Simmer uncovered for 20 minutes, stir occasionally.
Heat oven to 500F. Spoon about 1/2 cup of beef mixture onto the center of each tortilla. Fold one end of the tortilla up about 1 inch over the beef mixture, fold right and lift sides over folded end, overlapping. Fold remaining end down, brush edges with egg to seal brush each chimichanga with margarine. Place seam sides down in a greased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until tortillas begin to brown and filling is hot, 8 to 10 minutes. Serve with Almond Red Sauce and jalapeno Cream Sauce.
FRIED CHIMICHANGAS: Omit 2 T Butter Or Margarine. Heat vegetable oil (about 1 inch) to 365F. Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden brown, 3 to 4 minutes. Keep warm in 300F Oven.
* Tortillas should be 10-inches in diameter and be warmed.
Source:
The California Pistachio Commission
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