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Ingredients:
1 almond red sauce, *
1 jalepeno cream sauce, *
1 lb ground beef
1/4 cup onion, finely chopped, 1 sm.
1 each clove garlic, finely chopped
1/4 cup almonds, slivered
1/4 cup raisins
1 tbsp red wine vinegar
1 tsp red chiles, ground
1/2 tsp salt
1/4 tsp cinnamon, ground
1/8 tsp cloves, ground
4 oz green chiles, chopped, 1 can
1 cup tomato, chopped, 1 medium
8 each flour tortillas, **
1 each egg, large, beaten
2 tbsp margarine or butter, softened
Instructions:
* See Sowest2. ** Tortillas should be 10-inches in diameter and be
warmed. Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve.
Cook and stir ground beef, onion and garlic in 10-inch skillet over
medium heat until beef is brown; drain. Stir in remaining ingredients
except tortillas, egg and margarine. Heat to boiling; reduce heat.
Simmer uncovered for 20 minutes; stir occasionally. Heat oven to 500
Degrees F. Spoon about 1/2 cup of beef mixture onto the center of
each tortilla. Fold one end of th tortilla up about 1 inch over the
beef mixture; fold right and lift sides over folded end, overlapping.
Fold remaining end down; brush edges with egg to seal brush each
chimichanga with margarine. Place seam sides down in ingreased jelly
roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until tortillas begin to
brown and filling is hot, 8 to 10 minutes. Serve with Almond Red
Sauce and Jalepeno Cream Sauce. FRIED CHIMICHANGAS: Omit 2 T Butter
Or Margarine. Heat vegetable oil (about 1 inch) to 365 degrees F.
Fry chimichangas 2 to 3 at a time in hot oil, turning once, until
golden brown, 3 to 4 minutes. Keep warm in 300 degree F Oven.
Servings: 4
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. Sharon Stone
More information:
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Baked Chimichangas Recipe brought to you by Mexican Recipes To-Go
