how do i make beef chimichanga's?

Question

i would like to know cause my girl loves them and i wanna cook her dinner tomorrow...please some 1 tell me the resipie and everything

Answer 1

Knowledge to impress her too!
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The Chimichanga, or chivichanga, (pronounced chimmy·CHAHN·guh /tʃɪmiˈtʃɑŋə/) is a deep-fried burrito that originated in Northern Mexico (Ciudad Juarez in Chihuahua) and later became popular across the border, especially in Arizona. Flour tortillas are folded into rectangular packages and filled with a wide range of ingredients, most commonly beans, rice, cheese and shredded meat. They are then deep-fried and usually served without a sauce, but may be accompanied with salsa, guacamole, sour cream or cheese.
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Chimichanga Recipe
6 (12- to 14-inch) flour tortillas
1 pound ground beef
1 medium onion, chopped
1/2 cup red chile sauce or enchilada sauce
Salt and black pepper to taste
Vegetable oil
2 cups shredded Cheddar cheese
2 cups shredded iceberg lettuce
2 cups chopped green onions
Chopped tomatoes (optional)
Guacamole (optional)
Sliced black olives (optional)
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Preheat oven to 350 degrees F. Warp stacked tortillas in aluminum foil, and heat in oven 15 minutes or until hot. To microwave, wrap a stack of tortillas lightly in paper towels and warm on high for 6 or 7 seconds per tortilla.

In a large frying pan over medium-high heat, brown beef; drain, leaving beef in the pan. Add onion, chile or enchilada sauce, salt, and pepper; cook 2 to 3 minutes or until onions are transparent.

In the center of each warm tortilla, spoon 1/6 of meat filling. Fold tortilla, tucking in the ends to make a secure fat tube, and fasten with wooden toothpicks. NOTE: Assemble only 2 or 3 at a time, as the tortilla will absorb liquid from the sauce.

In a large pot or deep fryer over medium heat, add at least 4 inches of vegetable oil. Heat oil to 375 to 400 degrees F. Fry the chimichangas, 1 or 2 at a time, 3 minutes or until golden brown. Remove from oil, drain and place on serving plates. Top with Cheddar cheese, lettuce, green onions, and any optional ingredients that you prefer.

Makes 6 chimichangas.
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Answer 2

CHIMICHANGAS

1 lb. ground beef
1 can (10 oz.) tomatoes and green chilies
1 env. (1 1/4 oz.) enchilada or taco seasoning mix
12 flour tortillas
3 c. shredded Cheddar cheese

Brown ground beef in skillet, drain well. Stir in tomatoes and chilies and seasoning mix. Simmer 5 minutes. Spoon 1/4 cup of mixture along one side of tortilla. Fold nearest edge over to cover filling. Fold in both sides, envelope fashion. Roll and secure with toothpicks. Fry in 1 inch of hot oil until golden, turning as necessary. Drain on paper towels. Keep warm while preparing others. Before serving top each chimichanga with shredded lettuce, chopped tomato and some shredded cheese. Pass the taco sauce.

Answer 3

A REAL authentic chimichanga is made with carne de barbacoa, a kind of Mexican pulled beef...It is usually made with brisket, but you can use chuck roast. Make sure it is about 3 pounds, lean, and no bone! Season your roast with chili powder, salt, and pepper liberally, then brown in a HOT skillet in a bit of olive oil until it is quite brown on all sides.Remove from pan. After this, put it in a medium size roasting pan and add a package of Goya Adobo seasoning, you can get a box of this stuff in the Latino section of most groceries. Also add one sliced medium onion and a bay leaf on top of the roast. Pour one can of beer into the pan, put the lid on and roast in a 350 degree oven for three hours! After the meat is done and cooled for a bit, remove from liquid and shred meat with two forks. Now, add some commercial barbeque sauce. I prefer Sweet Baby Ray's original for this sort of recipe. Mix well. Now you can stuff your tortillas...Buy a package of the medium or large size flour tortillas. To fill, do it like Taco Bell does their grilled stuffed burritos! Go buy one and look at it, as I am too strapped for time to explain in detail (hahaha). You will want to use a flour paste (a bit of flour mixed with water) to seal the seam. Next, deep fry in a fryer or skillet in lard (manteca), until both sides are golden brown. Serve with pico de gallo, sour cream, guacamole, and green olives!

Answer 4

INGREDIENTS:
2 pounds beef for stew, cut into 1 inch cubes
1 large onion, diced
1 garlic clove, minced
1 teaspoon salt
1 20 ounce package flour tortillas (10 - 10 inch tortillas)
1 15 1/2 ounce can refried beans
1 4 ounce can green chilies, drained
PREPARATION:
In a medium sized saucepan over med.-high heat, in 2 tbs. oil, cook beef, onion and garlic until beef is well browned, stirring occasionally. Stir in salt and 1 cup water, heat to boiling. Reduce heat to low, cover and simmer until meat is tender, about 1 1/2 hours.

About 15 minutes before meat is done, heat tortillas. Also heat refried beans.

When meat is done, with two forks pull meat into shreds. Add chilies, over medium heat cook until liquid evaporates, about 5 min.

Spread 2 T. refried beans on top each tortilla, top with 1/4 cup meat mixture, spread lengthwise. Fold each side over mixture, and both ends under.