Because I grew up in a town most people referred to as "Little Mexico," Cinco de Mayo is a holiday that is close to my heart. Our town had as big of celebrations for Cinco de Mayo as it had for the Fourth of July. Don't call me unpatriotic for supporting a Mexican holiday, I am simply an enormous fan of the food, and anything that keeps it authentic in the US of A is A-Okay by me. I absolutely love the great food of the Mexican culture and it is really hard to find authentic Mexican food where I now live, so I have resorted to learning how to make it all on my own. Here is one of the recipes that I have come across in my explorations and I can't wait to have it today with my Cinco de Mayo celebration. 
Cinco de Mayo Chimichangas
6 Servings | Prep Time: 15 Minutes Cook Time: 3 Hours | Apprentice
Mats:
- 2 lb Boneless Beef Chuck Roast, trimmed of fat
- 1/4 cup Water
- 1 1/2 cup Beef Broth
- 3 tbl Red Wine Vinegar
- 2 tbl Chili Powder
- 1 tsp Ground Cumin
- 6 Flour Tortillas (8 inch)
- 3 tbl Butter, melted
- 1 cup Salsa
- 1 cup Shredded Cheese
- 3/4 cup Sour Cream
Craft: In a medium bowl, combine beef broth, red wine vinegar, chili powder, and cumin. Place beef in a crock pot on high heat and pour the broth mixture over the beef. Cover and cook until beef is very tender and pulls apart easily, about 3 hours. Allow to cool, then shred and mix with the residual juices.
Preheat oven to 500°. Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down the center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas. seem side down on a cookie sheet. Bake in oven for 8-10 minutes or until golden brown. Serve with salsa, shredded cheese and sour cream.
Strategies: Put a little bit of cheese in the tortilla with the beef mixture before baking for a cheesier version. You can also make the beef filling ahead of time and keep it in the fridge until you need it.
Cost:
Preheat oven to 500°. Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down the center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas. seem side down on a cookie sheet. Bake in oven for 8-10 minutes or until golden brown. Serve with salsa, shredded cheese and sour cream.
Strategies: Put a little bit of cheese in the tortilla with the beef mixture before baking for a cheesier version. You can also make the beef filling ahead of time and keep it in the fridge until you need it.
Cost:
- Beef Chuck Roast $7.50
- Flour Tortillas $1.00
- Sour Cream $0.88
Cost Per Serving: $1.56
*This meal contains staple items such as spices that you may or may not have in your pantry so your cost may vary.
*This meal contains staple items such as spices that you may or may not have in your pantry so your cost may vary.
Categories: Hardcore, Critical Hits
That looks really nice, thnaks for sharing:)
ReplyDeleteSounds AWESOME!
ReplyDelete