This recipe comes from a foodie friend of mine from the Lone Star state of Texas. Lynn is an amazing cook, and she can turn leftovers into a delicious and quick "on the go" dish like these chimichanga's. I invited her to share this recipe on my facebook page, and wanted to add it to my blog archives, too. Thanks for sharing Lynn!!This dish, as with many of my burritos, chimi's, and quesadillas, was inspired by leftover roast and chili. I have cooked roast with this purpose solely in mind, but in my house, leftovers are a blessing. I have three work lunches to make ...daily, and almost nothing goes to waste.
Amounts will vary depending on how many, or how few you wish to make, but these are the basic ingredients and directions.
You'll need:
Shredded beef (roast or steak cooked low and slow)
Chili (homemade or store bought)
Cheddar or American Cheese, or your favorite
10-12" flour tortilla
Canola oil (or your favorite frying oil)
If you cook a roast or steak just for this purpose, a crock pot is the best way to go. I will put one or two roasts (or steaks depending on what's on sale) in mine, fill it with water covering the roast, add cumin, garlic and onion, and put on low heat and cook over night. This will also give you a large amount of beef stock-a two for one! If you do cook it over night, you may need to re-season before serving.
Place shredded beef and chili in skillet or pot. You only want enough chili to "coat" the beef, and drain off any excess liquid before combining the two. Mix together well and heat for about 20 minutes to distribute the flavor of the chili to the beef.
Heat the tortillas in the micro for about 1-2 minutes, depending on how many you are using. You want them to be pliable so when you roll them they do not crack or break.
Place cheese in center of tortilla. You can use as much or little as desired. Place about 3 tbs. of chili beef in center. You could always add chopped onions, tomatoes and/or jalapenos at this point. Be sure to leave about 2" on each side of the tortilla so you can fold in the sides.
Fold over both sides and roll the tortilla up. Place seam side down on a tray. Heat about 2" of oil in cast iron or heavy skillet, heat to med. high, or frying temp. Place chimi seam side down in oil and fry for about 1-2 minutes. With tongs, turn over and fry other side. If you don't have enough oil to halfway submerge your chimi, lay on each side to fry.
Serve with red or green salsa, sour cream or additional cheese. These wrap great in foil and are easy to take on the road!
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