Machaca Chimichangas Recipes

COPYCAT CHI-CHI'S CHIMICHANGAS RECIPE

Steps:

• Preheat the oven to 450 degrees F. Prep a large baking dish that will fit your chimichangas for baking.
• In a large skillet, heat 2 tbs vegetable oil over medium heat. Add the onion, garlic, and jalapeno and cook for 3 minutes, just until softened. Add the chili powder, cumin, cinnamon, and salt. Toast for 30 seconds until fragrant.
• Add the tomato and cilantro and cook about 2 minutes longer, until liquid starts to dry. Stir in the chicken and sour cream and remove from heat.
• Arrange your tortilla with refried beans in the center, leaving a 2" border around the tortilla edges. Top with some of the chicken mixture and cheese. Fold in the short sides of the burrito, then roll up the long sides.
• Brush the baking dish with a bit of the melted butter and arrange chimichangas seam side down. Brush the tops with a little more of the butter mix.
• Bake for 8 to 10 minutes, flip, brush with more butter, sprinkle with cheese and bake for 8 to 10 minutes longer.

SHREDDED BEEF CHIMICHANGAS

Steps:

• Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices.
• Preheat oven to 500 degrees F (260 degrees C).
• Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan.
• Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.

BEEF CHIMICHANGAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
• Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
• Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

CHIVICHANGAS DE MACHACA (STEWED BRISKET AND CHEESE CHIMICHANGAS)

Steps:

• Place brisket, onion, garlic, salt, coriander, cumin, black pepper, cayenne, garlic powder and onion powder in a 4- or 5-quart pot or Dutch oven. Add 3 cups water and cover pot. Bring to a boil, then reduce heat and simmer for 3 hours or until meat is tender when pierced with a fork.
• If using a charcoal grill, fill a chimney starter with charcoal and light. When the coals are white-hot, pour them out of the chimney starter into the grill to form a hot bed of coals. Use tongs to move any flaming coals off to one side of grill. Set grill grates over the coals, and allow them to get hot. If using a gas grill, preheat to medium-high. If using a broiler, turn oven to broil setting.
• Grill tomatoes and peppers over medium-high heat (or broil) rotating from time to time, until skins are evenly blistered and charred, about 20 minutes. Place into a metal bowl and seal with plastic wrap. When cooled, peel tomatoes and peppers and discard skin and stems. Use your hands to crush tomatoes and peppers into a rough salsa in the bowl. Set aside.
• When tender, remove meat from pot and set aside. Discard onion, garlic, and all but 1 cup cooking liquid. When meat is cool enough to handle, shred thoroughly, scraping off any fat and setting aside as you go. Finely chop the fat and add back into meat.
• Return pot to stove and set over medium heat. Add meat, fat, crushed salsa, and grated cheeses. Stir well to combine, then taste and adjust seasoning with salt as needed. Bring to a gentle boil, then reduce heat and simmer uncovered for 30 to 35 minutes until thick and unctuous.
• To form chivichangas, spoon a heaping 1/4 cup of machaca mixture into the center of each tortilla and spread into a 3-inch rectangle. Fold the bottom half of the tortilla over the filling, then pull the edge of the tortilla back toward the top of the filling to create a tight cylinder of filling. Fold both sides of the tortilla in, then tightly roll the chivichanga toward the top of the filling to yield a small, rectangular burrito.
• Stoke grill or preheat griddle or skillet to medium-hot. Cook the chivichangas for about 2 minutes per side until evenly crisp and golden brown. Serve hot with sliced radishes and wedges of lime.

BAKED CHICKEN CHIMICHANGAS

Steps:

• Preheat oven to 375°. In a small bowl, combine chicken, 3/4 cup picante sauce, cheese, 1/4 cup onions, cumin and oregano. Spoon 1/2 cup mixture down the center of each tortilla. Fold sides and ends over filling and roll up. Place seam side down in a 15x10x1-in. baking pan coated with cooking spray. Brush with butter. , Bake, uncovered, until heated through, 20-25 minutes. If desired, broil until browned, 1 minute. Top with remaining picante sauce and onions. If desired, serve with sour cream., Freeze option: Cool baked chimichangas; wrap and freeze for up to 3 months. Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.

MACHACA (AUTHENTIC MEXICAN SHREDDED BEEF)

Steps:

• Place meat in large saucepan. Add water, peppercorns, 1/4 onion and salt to taste. Bring to a boil, reduce heat. Cover and simmer until meat is very tender, about 1 1/2 hours.
• Cool meat in broth. Drain, reserving 1/3 cup broth. Mash garlic with 1/4 teaspoon salt to make a paste. Heat oil in a large skillet. Add chopped onion and garlic paste. Cook until onion is tender. Cut chili into short strips. Add chili strips and tomatoes to cooked onion.
• Cook 3 to 4 minutes. Add meat, cumin and freshly ground pepper to taste. Cook until meat is heated through. Stir in reserved broth. Taste and add salt if needed. Keep warm.
• NOTE: Can be served as a main dish or in tacos or other tortilla dishes.

BEEF MACHACA RECIPE

Steps:

• For the marinade, combine all the ingredients in a bowl then whisk them to form an emulsion. Add the beef making sure every piece is evenly coated. Cover and refrigerate.
• Marinate the beef overnight in a bowl in the refrigerator. Before preparing, drain thoroughly and allow meat to come up to room temperature for about 30 minutes.
• In a Dutch oven, heat a few tablespoons of oil over medium-high heat until very hot. Sear the beef a few pieces at a time to develop a rich brown color on all sides as well as on the bottom of the pan. Do this in several batches if the pot is too crowded.
• When all the beef is browned nicely and removed from the pan, add the onions, peppers, and garlic to the hot pan. Saute for a few minutes then add the remaining ingredients to the pan along with the beef. Bring to a boil, scraping the browned bits off the bottom of the pan. Reduce heat to low, cover and simmer slowly for about 2 hours. The meat should be very tender and should easily fall apart when pricked with a fork.
• Remove from heat, remove meat to a cutting board and shred with a pair of forks. Return to the pot and bring to a simmer, uncovered. Reduce the liquid until very thick, almost dry. At this point, adjust the seasoning with salt, pepper, and whatever additional heat you want to add if any.
• Finish by stirring in the vinegar.

EL CHARRO MACHACA (CARNE SECA)

Steps:

• * Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator. The way we make carne seca at El Charro requires special equipment - and Tucsons sun - and is impossible to duplicate at home. But a similar product is obtained using the following recipe. Meat prepared this way has endless uses as fillings for burritos, chimichangas, enchiladas, chalupas ... In an 8-quart stock pot, bring water to the boil. Add 1/4 cup garlic puree and meat and bring back to the boil. Skim off scum, reduce heat and simmer about 2 hours, or until meat is tender, remoing scum frequently. Remove meat and set aside until cool enough to handle. With fingers, shred meat along the grain into 1/2-inch wide strips. Preheat oven to 325 degrees. Spread shredded meat in a single layer on a large cookie sheet and sprinkle with lime juice mixed with garlic puree. Roast meat until brown, about 15 minutes, stirring occasionally. Drain juices and reserve. NOTE: At this point, the meat can be covered and refrigerated for later use. Heat oil in a large skillet. Saute chile with salt and pepper. Add onion and tomatoes and saute briefly, then add garlic puree. Add meat, stirring over medium heat to brown. If too dry, add some of the reserved juices from above. Recipe By : El Charro Cafe Favorite Recipes From: El Charro Cafe Favorite Recipes File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

SHREDDED BEEF MACHACA

Steps:

• To make the pot roast
• Pre-heat the slow cooker on low. Season both halves of the beef chuck with salt and pepper.
• In a large skillet, heat the ghee over medium high heat and brown all sides of the chuck roast. Transfer the chuck roast pieces to the slow cooker and add the beef broth, bay leaf, onions and garlic. I don't add too much liquid when preparing a pot roast in my slow cooker as I want the pot roast to slowly cook in as much of it's own juices as possible. This will make for a very tasty pot roast. Adding too much liquid will cause the roast to boil which will give it a bland and chewy texture.
• Let the pot roast cook on low for about 6-8 hours.
• When the pot roast is done, shred the beef and set aside.
• To prepare the Machaca
• Heat a large skillet and add another two tablespoons of ghee or high heat oil. Sauté the diced onions until soft and slightly caramelized and then add the garlic. Sauté for one minute longer. Stir in the diced poblano peppers, cumin, coriander and smoked paprika.
• Add the shredded beef and chile sauce and toss to combine.
• In another small pan, add a little butter to the pan and cook the eggs, scrambled style. When the eggs are done, fold them into the machaca.
• Add a squeeze of lime and season to taste with salt, pepper and a dash of hot sauce.
• Serve with crumbled cotija, avocado slices, warm tortillas, sour cream, fresh cilantro and additional salsa.

MACHACA CHIMICHANGAS

Steps:

• Add the Worcestershire sauce, soy sauce, water, lime juice, 1 tbsp oregano, cumin, 4 of the garlic cloves, 1 of the serrano peppers, olive oil, salt, and black pepper to a blender, and blend until smooth to make the marinade. Seal marinade and skirt steak in a freezer bag and marinate for 4-8 hours in refrigerator. Remove steaks from refrigerator and allow to come to room temperature. Wipe them off and pat them dry with paper towels, then cut them in half width-wise. In a large, heavy pot, heat two tablespoons of peanut oil over medium high heat. Working in batches, brown the steaks in the oil for about 90 seconds on each side, adding more oil as necessary. Set steaks aside on a plate. Add the onions, remaining serrano peppers, bell peppers, and remaining garlic to the pot, along with a little more oil if necessary. Season with salt and pepper. Lower the heat to medium, and saute until softened (about 5 minutes). Then, add tomatoes, beef broth, remaining oregano, and the steaks into the pot. Bring to a boil, then reduce to a simmer for two hours. Remove steaks from pot and let rest for 15 minutes. Meanwhile, bring pot back to a low boil and reduce slightly, stirring often. Shred the steaks, and add the meat back to the pot. Stir in cheese, and remove from heat. Warm tortillas slightly so that they are pliable. Evenly divide meat between tortillas, piling into the center. Brush the edges with egg whites, and then fold opposite sides into the center. Fold the top down, then fold the entire chimichanga over so that the seam is on the bottom. Secure with toothpicks if necessary. Heat about a half inch of oil over medium-high heat, and fry the chimichangas for about 30 seconds on each side.