Mexican Meat Mix To Go With Chimichangas Recipes

CHICKEN CHIMICHANGAS {BAKED OR PAN FRIED}

Steps:

• Preheat oven to 400 degrees. In a medium sized mixing bowl combine chicken, chili powder, cumin, paprika, salt, salsa. cheese, cream cheese, and green onions.

CHICKEN CHIMICHANGAS

Steps:

• In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
• Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
• When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
• Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
• To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.

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.

CHIMICHANGAS

Steps:

• Warm tortillas in oven about 5 minutes. Heat 'Mexican Meat Mix' in a small saucepan. Heat 1/2 inch deep oil to 400F degrees in a large skillet. Spread about 1/2 cup 'Mexican Meat Mix' over the lower third of each tortilla. Fold the bottom edges of each tortilla up over filling. Fold both sides toward the center and roll into a cylinder. Secure rolled tortillas with a toothpick. Fry 2 chimichangas at a time in hot oil about 2 minutes until golden and crisp. Drain on paper towels. Serve hot over a layer of lettuce. Top with green chili salsa, tomatoes, guacamole and sour cream. Garnish each with an olive.
• Guacamole: Combine all ingredients in a small bowl.

MEXICAN MEAT MIX (TO GO WITH CHIMICHANGAS)

Steps:

• Preheat oven to 200 degrees F (95 degrees C).
• Place roasts in a large roasting pan or Dutch Oven.
• Do not add salt or water.
• Cover with a tight lid and roast about 12 hours, until well done or cook roasts with 1 cup of water in pressure cooker 35 to 40 minutes.
• (Crockpots work as well) Drain meat, reserving the juices.
• Cool meat, then remove bones and fat and set aside.
• Melt shortening in a large skillet.
• Add onions and green chilies.
• Saute 1 minutes.
• Add green chili salsa, garlic powder, flour, salt and cumin.
• Cook 1 minute over medium-low heat.
• Stir in reserved meat juices and shredded meat.
• Cook 5 minutes until thick.
• Cool.
• Put about 3 cups mix into three 1-quart freezer containers,.
• leaving 1/2 inch space at top.
• Seal and label containers.
• Freeze and use within 6 months.

CHIMICHANGAS

Steps:

• FOR CHICKEN: ------------------ Place chicken into a large sauce pan. Pour in the water and season with chili powder, salt, cumin, black pepper, garlic powder, onion powder & cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium low. Simmer for 15 minutes. After 15 minutes, stir in 4 ounces of green chilies, onion and garlic; continue simmering until liquid has reduced to 1 cup. Remove chicken, shred with 2 forks and return to onion mixture. ------------------ FOR BEEF: ------------------ Place ground beef in a skillet and season with chili powder, salt, cumin, black pepper, garlic powder, onion powder, cayenne pepper & onion. Cook beef until cooked through. Add garlic and green chilies and cook for 2 more minutes. ------------------ SOUR CREAM SAUCE: ------------------ While oil is heating, In a small sauce pan melt butter over medium heat. Slowly stir in the flour and cook for 1 minute (mixture will be thick). SLOWLY whisk in the water 1/4 cup at a time, thoroughly incorporating all the water before adding more - your mixture will thicken up significantly and then thin out again. Add Bouillon cube and stir until dissolved. Whisk in reserved 3 ounces of chilies and sour cream. Set Aside Once meat of choice is cooked, heat oil in a deep fryer or large sauce pan until it reaches 375*F ------------------ TO FRY: ------------------ Heat oil to 375*F in a deep fryer or in a large sauce pan. Lay out one egg roll wrapper, diamond shaped so tip is facing the top. Spoon 2-3 Tabelspoons of filling into egg roll. Add a 2 Tablespoons of cheese on top of filling. Using a small cup of water and your finger, wet ALL edges of the egg roll wrapper. Roll according to package directions, sealing up edges as you go along. Once all egg rolls are prepared, slowly lower several chimichangas into hot oil with a pair of tongs. Don't crowd the pan. Cook chimichangas until golden on each side (about 1 minute per side). Remove from oil and place on a paper towel lined plate. Serve Immediately with sour cream sauce as a dip or poured over the top.