Carne Asada Chimichangas Recipes

AUTHENTIC CARNE ASADA

Steps:

• Place the meat in a large gallon-size zip-tight bag or glass bowl. Mix together all of the remaining marinade ingredients, then pour over the meat. Seal the ziploc bag tightly and squish the marinade around the meat to make sure it is covering all parts of the meat, then place in the refrigerator and allow to marinate for at least 5 hours, up to 12 hours.
• Heat a grill to high heat and clean and lightly oil the grates. When the grill is hot, add the meat and grill to your desired level of doneness, between 5-8 minutes per side, depending on the thickness of the meat.
• Remove the meat from the grill and let it rest for 5-10 minutes before slicing against the grain into thin slices. Serve with tortillas, beans, rice, and pico de gallo.

EASY BEEF CHIMICHANGA RECIPE

Steps:

• Preheat oven to 400F and line baking sheet with parchment paper.
• Using a skillet, add 1 lb ground beef and 1 small chopped onion. Saute over medium high heat, stirring few times and breaking the meat into small pieces with a wooden spoon. Saute until ground beef is browned, about 7-10 minutes. Drain grease.
• Next, add 2 cloves of finely chopped garlic, 2 teaspoons of taco seasoning, salt and pepper to taste. Give it a good stir with a spoon. Stir in 4 oz. of green chilies and 16 oz. refried beans until well blended. Turn off heat, cover with a lid.
• Place warm tortilla on a plate and add about a 1/2 cup of the ground beef mixture onto the center. Add Cheddar Jack cheese and chopped spinach.
• Now, fold left and right side of the tortilla over the filling, then fold in top and bottom sides of the tortilla over the filling forming a chimichanga.
• Brush top of chimichanga with melted butter and bake for 15-20 minutes or until top of chimichangas turn golden brown color.
• Serve Beef Chimichangas with salsa, cubed tomatoes, cheese, chopped spinach, sour cream and finely chopped chives. Enjoy!

CHIMICHANGA

Steps:

• Remove the skin and bones from the chicken breast and cut it in half.
• Place the meat into a large saucepan and cover it with water. Add chili powder, salt, cumin, black pepper, garlic powder, onion powder, and cayenne pepper.
• Cook over high heat until the liquid starts simmering. Then, reduce the heat to medium-low and continue cooking for another 15 minutes.
• Next, add 4 oz of green chiles, diced onion, and minced garlic. Cook until the liquid reduces to approximately 1 cup. Take the chicken out, shred it, and return to the saucepan.
• In the meantime, prepare the sour cream sauce. First, place the butter into a small saucepan and melt it over medium heat. Then, whisk in the flour and cook for a minute. Next, add the water and the bouillon cube and whisk for about 4 minutes, so the bouillon cube dissolves completely. Add the remaining green chiles (3 oz) and sour cream. Season with salt and pepper and set aside in a warm place.
• In a large saucepan or a deep fryer, heat the oil to 375˚F.
• Now, assemble the chimichangas. Spread 1/3 cup of the chicken filling in the center of each tortilla. Using a spoon, arrange the filling into a rectangular shape. Then, sprinkle 1 oz Monterey Jack cheese on top. Fold the bottom of the tortilla over the filling, then fold the left and the right edges. Finally, roll the chimichanga into a tight cylinder and secure it with toothpicks.
• Fry the chimichangas in hot oil until golden brown and crispy - about 1 minute on each side.
• Drain on paper towels and remove the toothpicks.
• Drizzle sour cream sauce on top, and serve.

CARNE ASADA CHIMICHANGAS

Steps:

• For the marinade: Whisk together the orange juice, oil, soy sauce, vinegar, lime juice, cilantro, cumin, garlic, jalapenos, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
• For the chimichangas: Pour the marinade over the steak in a shallow baking dish and let marinate at room temperature for 30 minutes or in the refrigerator for up to 2 hours. Bring the steak to room temperature before cooking.
• When the steak is almost ready, heat 1 of the tablespoons oil and the butter in a large skillet over medium-high heat. Add the onions, green and red peppers and a pinch of salt and cook until tender and slightly charred, about 5 minutes. Set aside.
• Transfer the steak from the marinade to a plate. Generously sprinkle both sides with salt and pepper.
• Preheat the remaining tablespoon oil in a large cast-iron skillet over high heat. Add the steak and cook for 5 to 7 minutes per side for medium doneness, or until the desired level of doneness is reached. Remove from the heat and let rest for 10 minutes. Thinly slice the steak against the grain or dice it into small pieces, if you prefer.
• For the assembly: Place a tortilla on a work surface. Place a few slices of steak in the center, followed by 1/2 cup of the onions and peppers. Fold up the sides of the tortilla and then roll up from the bottom to form a tight burrito. Skewer the edges with toothpicks to hold them together. Repeat with the remaining tortillas, steak, and onions and peppers.
• Add enough oil to a deep, heavy skillet to come about 1 inch up the side and heat over medium-high heat. When the oil is hot, carefully add the burritos in 2 batches. Cook on both sides until golden brown, about 1 minute per side. Transfer the chimichangas to a wire rack set over a rimmed baking sheet to drain.
• Remove the toothpicks from the chimichangas, sprinkle with the cilantro and serve with Queso Cheese Sauce.
• Place the cheese, milk, chilies, butter and House Seasoning in a saucepan. Heat, stirring often, over medium heat until the cheese is melted, about 5 minutes. If the sauce is too thick, stir in more milk 1 tablespoon at a time. Season with salt, if needed.
• Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.