Mexican

Chimichanga

Another regional favorite with a Hispanic heritage, the chimichanga is the pride of Southern Arizona, in the heart of the southwestern cattle country that has produced some of our most distinctive beef dishes. Deep-fried and decked out with toppings, it's a souped-up burrito chockfull of chuck, vegetables and mild chile.

Chimichanga

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Serves: 4 Total Time: 3 hours and 30 minutes

Ingredients

  • 3-pound boneless shoulder chuck roast
  • Salt and freshly milled black pepper
  • 1/4 cup bacon drippings or vegetable oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 cup beef stock
  • 2 small tomatoes, preferably Italian plum, chopped
  • 1/2 cup chopped roasted mild green chiles, such as New Mexican, preferably fresh or frozen, seeded
  • 4 thin 10- to 12-inch flour tortillas, warmed
  • Vegetable oil for deep-frying
  • Grated Monterey Jack, asadero, or mild Cheddar cheese, or a combination
  • Sour cream, chopped tomato, and sliced scallions

Instructions

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Notes

Recipe courtesy of Cheryl Alters-Jamison & Bill Jamison, American Home Cooking, Broadway Books

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