chimmychanga

Author
loucrew
Junior Burger
  • Total Posts : 30
  • Joined: 2005/08/20 09:29:00
  • Location: brick, NJ
  • Status: offline
2005/08/25 17:27:30 (permalink)

chimmychanga

need a good chimmychanga recipie. can anyone post one.
#1

4 Replies Related Threads

    UncleVic
    Sirloin
    • Total Posts : 6025
    • Joined: 2003/10/14 14:56:00
    • Location: West Palm Beach, FL
    • Status: offline
    RE: chimmychanga 2005/08/26 01:26:06 (permalink)
    I'm not sure on how others make theirs, but I just toss some burro meat and spanish rice in middle of a large flour shell.. Fold it securly, put in a chimmi rack and fry it. Once it's done, I let it drain for a minute.. Throw it on a plate, toss a little enchilada sauce on top along with a garnish of chedder cheese (heat from the chimmi will melt the cheese). Splash on some shreaded lettuce, black olives, onions and tomatoes... Only thing is make sure you fold it good! Otherwise your fryer will have a floating burrito and contents in it...

    #2
    loucrew
    Junior Burger
    • Total Posts : 30
    • Joined: 2005/08/20 09:29:00
    • Location: brick, NJ
    • Status: offline
    RE: chimmychanga 2005/08/26 09:13:43 (permalink)
    thanks, im gonna give it a try
    #3
    kitty626
    Junior Burger
    • Total Posts : 49
    • Joined: 2005/07/22 22:23:00
    • Location: Madisonville, KY
    • Status: offline
    RE: chimmychanga 2005/08/26 09:23:54 (permalink)
    loucrew...

    I've made these before and they really turned out well..

    Ingredients:
    1 pound Ground beef
    1/4 cup Onion, finely chopped
    1 tablespoon Red wine vinegar
    1 teaspoon Ground red chilies
    1/4 teaspoon Ground cinnamon
    1/8 teaspoon Ground cloves
    4 ounces Chopped green chilies -- Undrained
    3/4 cup Tomato, chopped
    8 each Flour tortillas (10" dia), -- Warmed
    1 each Egg, beaten
    2 teaspoons Butter -- softened
    Salsa

    Directions:

    Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in vinegar, ground red chilies, cinnamon, cloves, green chilies and tomato. Heat to boiling; reduce heat. Simmer uncovered 20 minutes, stirring occasionally. Heat oven to 500F degrees. Spoon about 1/2 cup of the beef mixture onto center of each tortilla. Fold bottom end of tortilla up about 1 inch over beef mixture; fold right and left sides over folded end, overlapping. Fold remaining end down; brush edges with egg to seal. Brush each chimichanga with butter. Place seam sides down in ungreased jelly roll pan, 15 1/2x10 1/2x 1 inch. Bake uncovered 8 to 10 minutes or until tortillas begin to brown and filling is hot. Serve with salsa

    You can also find tons of other chimmichanga recipes at www.cdkitchen.com

    Enjoy!
    #4
    1bbqboy
    Filet Mignon
    • Total Posts : 4636
    • Joined: 2000/11/20 16:52:00
    • Location: Rogue Valley
    • Status: offline
    RE: chimmychanga 2005/08/26 10:35:32 (permalink)

    A chimi to me, by definition, has always been a deep fried burrito. At least that's what you'll get in Arizona, where they claim to have invented them.
    http://www.azcentral.com/home/food/mexico/articles/0427chimichange27-CR.html

    http://www.findarticles.com/p/articles/mi_m1216/is_4_203/ai_55884798
    kitty, your baked burritos figure in these stories.
    For deep fried tacos, our local place used clothes pins to hold them tight.
    http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=502
    #5
    Jump to:
    © 2014 APG vNext Commercial Version 5.1