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                            BAKED CHIMICHANGAS

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Mexican                          Hamburger
                Beef

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       x            Almond Red Sauce -- *
   1       x            Jalepeno Cream Sauce -- *
   1       lb           Ground Beef
     1/4   c            Onion -- Finely Chopped, 1
                        sm.
   1       ea           Clove Garlic -- Finely Chopped
     1/4   c            Almonds -- Slivered
     1/4   c            Raisins
   1       tb           Red Wine Vinegar
   1       t            Red Chiles -- Ground
     1/2   ts           Salt
     1/4   ts           Cinnamon -- Ground
     1/8   ts           Cloves -- Ground
   4       oz           Green Chiles -- Chopped, 1 can
   1       c            Tomato -- Chopped, 1 medium
   8       ea           Flour Tortillas -- **
   1       ea           Egg -- Large, Beaten
   2       tb           Margarine Or Butter -- Softened

  *    See Sowest2. ** Tortillas should be 10-inches in diameter and be
  warmed. Prepare Almond Red Sauce and Jalepeno 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 500 Degrees F.  Spoon about 1/2
  cup of beef mixture onto the center of each tortilla.  Fold one end of th
  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 ingreased 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 Jalepeno Cream Sauce. FRIED CHIMICHANGAS: Omit 2 T
  Butter Or Margarine.  Heat vegetable oil (about 1 inch) to 365 degrees F.
  Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden
  brown, 3 to 4 minutes.  Keep warm in 300 degree F Oven.
 


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