Hello everybody, it’s John, welcome to my recipe site. Today, I will show you a way to make a special dish, chimichanga beef. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Then just top with your favorite toppings, like lettuce, salsa, and sour cream for a fast dinner. To freeze, place chimichangas in freezer containers. To prepare, wrap frozen chimichangas individually in foil.
Chimichanga Beef is one of the most well liked of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Chimichanga Beef is something which I have loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook chimichanga beef using 22 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chimichanga Beef:
- Take 1 Vegetable oil for cooking
- Take 1 kg Chuck steak, 2cm cubed
- Get 1 large brown onion, chopped
- Get 2 clove garlic, finely chopped
- Get 1 tbsp Paprika
- Make ready 1 tsp Ground cumin
- Get 1 stick Cinnamon
- Prepare 1 Hot red chilli, finely chopped
- Take 2 1/2 cup Beef stock
- Take 1 can (400g) red kidney beans, washed and drained
- Prepare 1 Flour tortillas to serve
- Get 1 Sour cream to serve
- Get 1 (SALAD)
- Prepare 250 grams cherry tomatoes (or 3 medium Roma tomatoes large dice)
- Prepare 2 Stems spring onion, sliced
- Get 1 small green capsicum, large dice
- Take 1 Avocado, diced
- Take 1 tbsp Fresh lime juice
- Make ready 1/2 tsp Ground cumin seed
- Prepare 1 tbsp Olive oil
- Take 1 Chopped mint and basil
- Prepare 1 tbsp Minced garlic
This recipe is easy to follow with step-by-step directions and lots of photos. Remove and throw away chorizo casings. Heat large skillet over high heat until hot. Reduce heat to medium and crumble.
Instructions to make Chimichanga Beef:
- Preheat oven to 160°C.
- Heat 1 teaspoon of the oil in a large heavy-based flameproof casserole dish over medium-high heat.
- Cook one-third of the beef for 3 minutes or until browned. Transfer to a plate. Repeat with the remaining beef, in 2 more batches.
- Heat the remaining oil in the dish over medium-low heat. Cook the onion, garlic, paprika and cumin, stirring often, for 4 minutes or until soft.
- Add the beef, beans, cinnamon and chilli, if desired, to the onion mixture. Add enough of the stock to cover. Transfer to the oven and bake for 3 hours.
- Really tasty. Spoon some meat onto a burrito, some salad and a smear of sour cream.. Wrap it up and chow down. Meat is so tender and the salad works well with the flavours. Enjoy!
Chimichanga is a wrapped, deep-fried flour tortilla filled with a variety of ingredients such as shredded chicken, beef, rice, beans, onions, and cheese. Although the dish is especially popular in the Mexican regions of Sinaloa and Sonora, most people believe that chimichanga was either invented in a Tucson restaurant or in a Phoenix restaurant. Serve w sour cream, salsa, avocado garnish. I am going to make these again with ground beef or ground venison. Pour the beef stock over it.
So that’s going to wrap this up with this special food chimichanga beef recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
