| Deep-Fried Beef Chimichangas |
For the chimichangas:
12 large flour tortillas
1 1/2 cups shredded Monterey Jack cheese
1 liter vegetable or canola oil
For the ground beef filling:
2 tablespoons olive oil
1 large red onion, sliced
3 pounds ground beef
1 (6-ounce) can tomato paste
4 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons celery salt
Salt and freshly ground black pepper
Special equipment: Wooden skewers or round toothpicks
Lay out tortillas and sprinkle about 1/8 cup cheese on each. Begin heating vegetable oil to 350 degrees F in deep-fryer.
In a large skillet heat olive oil over medium-high heat and saute onion until translucent. To this pan, add ground beef, tomato paste, chili powder, cumin, celery salt, and salt and pepper, and cook until browned. Divide meat mixture into equal amounts in the pan. Then using a slotted spoon to leave excess liquid behind, transfer meat mixture to the center of each tortilla and fold the tortilla into a closed packet and secure using a wooden skewer or round toothpicks. Deep fry chimichangas until golden brown. (Alternatively, you can skip the deep frying step altogether by arranging the chimichanga packets on a baking sheet and bake until cheese melts and tortillas begin to firm up, about 5 to 10 minutes in a preheated 350 degrees F oven.) Remove skewers/toothpicks before serving.
This recipe is so incredible. I saw this on the food channel. It looks difficult at first..but it didn't take me long at all. I actually did not have tomato paste on hand grrrr so I substituted Tomato Sauce instead. Turned out just fine. As you can see, I topped it off with Sour Cream, Salsa, and Green Jalapeno sauce, and a side of beans. My husband said that he could hardly eat two because they were so filling. This is now going to be on my permanent "have to make" list. lol
For more tips click here!