Saturday, April 23, 2011

Chimichanga how much do I want cha?

Well, if you haven't gathered, there isn't a whole lot going on where I live. We might be getting a Taco Bell with the new Wal-Mart coming in...and let me just clarify - I never, in my life, thought I would be excited about a Wal-Mart. Everything changes.

Well, after a full day at the library studying Con Law and a walk with my friend Meka and our dogs (and her boyfriend), I decided to make chimichangas and listen to a lecture.

This is the recipe I am basing it off of: Guy Fieri's Top Notch Round Chimichangas
http://www.foodnetwork.com/recipes/guy-fieri/top-notch-top-round-chimichangas-recipe/index.html

Ingredients

  • 1 tablespoon chili powder
  • 1 teaspoon cayenne pepper
  • 1 tablespoon granulated garlic
  • 1 tablespoon all-purpose flour
  • 2 tablespoons canola oil
  • 3 pounds boneless beef rump, trimmed and cut into 1-inch cubes
  • 2 yellow onions, chopped
  • 3 teaspoons seeded and minced jalapenos
  • 2 tablespoons chopped garlic
  • 2 1/4 cups beef broth, plus extra if necessary
  • 1/4 cup red wine vinegar
  • 1 (15-ounce) can pinto beans, drained and rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/4 cup lime juice (about 3 limes)
  • 1/2 cup chopped fresh cilantro leaves
  • 4 to 6 cups corn oil
  • 10 (11-inch) flour tortillas, steamed
  • 2 1/2 cups shredded pepper jack cheese
  • 2 cups shredded iceberg lettuce
  • 3/4 cup salsa
  • 1 cup sour cream
  • 1/2 cup seeded and diced tomatoes
  • avocado, diced

Directions

In a small bowl, combine chili powder, cayenne, granulated garlic, and flour. Set aside. In a heavy bottomed, large stock pot, heat canola oil over medium-high heat. Add beef cubes and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Addgarlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. Deglaze with beef broth. Then addvinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for 2 hours, adding additional beef broth, if necessary, to keep meat simmering in liquid. When meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice and half the cilantro. Cook until mixture is heated through. Remove from heat and allow to cool.
Preheat oven to 350 degrees F. In a large, deep-sided skillet, heatcorn oil to 325 degrees F. While oil is heating, prepare chimichangas. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef if mixture is a little liquidy). Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichangas into hot oil and cook 2 minutes on each side or until golden brown. You can cook 4 burritos per batch. Remove from oil,drain on paper towels and keep warm in oven until all are cooked.
To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa. Place chimichangas on top and add a dollop of sour cream, sprinkle with diced tomatoes, avocado and remaining cilantro to garnish. Serve immediately.
Note: If tortillas tear while folding, make them more pliable by wrapping tortillas in a damp paper towels, then fully cover with foil. Place in 250 degree F oven to warm them up.
This is what they COULD look like:

And this is what mine turned out to be: HAVE I EVER HAD A CHIMICHANGA IN MY LIFE??!?!? By the way I rolled it - you just wouldn't believe that I have. 


I did change a few things...and felt like I was playing operation when I was trying to make them stick together. I don't know how Guy Fieri expects me to roll a chimichanga. I'm way better with two pieces of bread (or maybe I'm not?!)

Here's a series of how I went through the process: 
the filling is sitting here on the side while the corn oil heats up

This is how I put the stuff in the tortilla

After I added the cheese, I attempted to roll it up. They said to use the skewers to keep it together. Well - that looks like it's not supposed to. 


I thought maybe I would do this one a little more linear. 

Then I tossed in the first one. (Toss is really not what I did - I placed it. Do NOT toss anything into boiling hot corn oil.)

Then I flipped one over and put the other one in. You can see the difference between the cooked side and uncooked side. 

I only made two because they are huge. I need to work on portion control in a serious way. 

Overall, they are quite tasty. I put it on a bed of lettuce, cilantro, tomatoes and sour cream. VERY FILLING. I did not eat the second one and am half way through the first one. 

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