The Home Cook: Beef Chimichangas
This is a staple at our house, a recipe to help curb those Mexican cravings that can come at us out of nowhere. Like most midwestern mexican, this little dish is actually an infusion food and is actually categorized as Tex-Mex. (Not that it makes it any less yummy) True Mexican is a food tradition of mole sauces, tamales and lots and lots of fish. Beef was introduced to the mix in the late 1800's by Texas Cattle Ranchers thus beginning the birth of what most people think of when they think of Mexican food.
Crumble beef and pork into skillet. Cook over medium-high heat until browned. Add onions, garlic and jalapeno. Reduce heat to medium and cook until the onions are tender. Strain off fat and return to heat. Add taco seasoning packet. Mix together 1/3 cup enchilada sauce and enough water to equal amount of liquid required on the seasoning packet. Stir together and bring to a simmer for 15 minutes.
To assemble: Spoon a heaping tablespoon of the refried beans on to the tortilla. Sprinkle with cheese and top with 1/8th of the meat mixture. Fold the tortilla bottom over filling, fold in the ends and then roll to enclose. (See the envelope option for a visual.) Secure with a toothpick if desired.
Pour oil into a large skillet to a depth of 1 inch and place over medium heat until it registers 350 degrees on a frying themometer. Lower chimichanga into the heated oil seam side down and cook until golden brown, about 1 minute. Turn over and cook for another minute. If skillet is large enough cook up to two chimis at a time.
While chimichangas are cooking mix remaining enchilada sauce and evaporated milk in a small saucepan over low heat until warmed through.
Serve chimichangas topped with sauce, sour cream, olives and/or lettuce.
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