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Chimichanga

Chimichanga

There are not a lot of times when I fry in my house, but recently in the spirit of “I can make it better than anyone,” when my daughter wanted to eat out, I said we could eat her favorite IN. She was in shock and pointed out my aversion to frying, but I figured I could make it healthier and tastier all by myself. These chimichangas were a big hit in our house, so on occasion? We will indulge in a bit of frying.

Ingredients

  • 1 tbsp vegetable oil
  • 3/4 cup onion (chopped)
  • 2 cloves garlic (minced)
  • 1 lb Meyer Sirloin Steak (cooked and thinly sliced)
  • 1 tbsp chili powder
  • 1 chipotle in adobo (finely chopped)
  • 1 tbsp balsamic vinegar
  • 1 cup beef stock
  • juice of 1 lime
  • 1 tbsp cornmeal
  • 3 tbsp fresh cilantro (chopped)
  • 4 large (10 inch) flour tortillas
  • 1/2 cup vegetarian refried beans
  • 1/2 cup pepper jack cheese (shredded)
  • 4 tbsp salsa
  • 4 tbsp sour cream
  • 1/2 avocado (diced)
  • cilantro for garnish
  • 2 cups vegetable oil (for frying)

Preparation

  1. Heat oil in non-stick skillet over medium-high heat. Add onion and to pan and cook until softened, about 5 minutes. Add garlic and cook 1 minute. Add steak to pan and stir in chili powder, chipotle, balsamic, stock, lime juice and cornmeal. Bring to boil and reduce heat to simmer. Cook until all liquid is evaporated. Remove from heat and stir in chopped cilantro. Cool about 5 minutes.
  2. Lay tortillas out flat on counter. Place about 2 tablespoons refried beans on bottom third of tortilla. Top this with about 3 ounces of beef mixture. Top beef with 2 tablespoons shredded cheese. Fold bottom of tortilla over filling and tuck sides of tortilla in. Roll filled tortilla up and away, as if you were rolling an egg roll. Secure roll with wooden skewer. Repeat for each tortilla.
  3. Heat oil in cast-iron skillet over medium high heat to about 350°F. Gently put each chimichanga into the oil, seam side down. Use tongs to turn chimichangas as each side becomes golden brown. Do not overcrowd the skillet. Drain on cooling rack over baking pan for a few minutes. Top each chimichanga with 2 tablespoons salsa, 2 tablespoons sour cream, diced avocado and cilantro. Serve immediately with a big green salad.