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 chimmychanga

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loucrew

  • Total Posts: 30
  • Joined: 8/20/2005
  • Location: brick, NJ
chimmychanga Thu, 08/25/05 5:27 PM (permalink)
need a good chimmychanga recipie. can anyone post one.
 
#1
    UncleVic

    • Total Posts: 6025
    • Joined: 10/14/2003
    • Location: West Palm Beach, FL
    • Roadfood Insider
    RE: chimmychanga Fri, 08/26/05 1:26 AM (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

      • Total Posts: 30
      • Joined: 8/20/2005
      • Location: brick, NJ
      RE: chimmychanga Fri, 08/26/05 9:13 AM (permalink)
      thanks, im gonna give it a try
       
      #3
        kitty626

        • Total Posts: 49
        • Joined: 7/22/2005
        • Location: Madisonville, KY
        RE: chimmychanga Fri, 08/26/05 9:23 AM (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

          • Total Posts: 4542
          • Joined: 11/20/2000
          • Location: Rogue Valley
          RE: chimmychanga Fri, 08/26/05 10:35 AM (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
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