 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
Ingredients:
1/2 pound(s) boneless beef chuck roast, cubed |
2 tablespoon(s) finely chopped onion |
2 tablespoon(s) canned chopped green chilies |
1 garlic clove, minced |
1/4 teaspoon(s) ground cumin |
1/4 teaspoon(s) salt |
dash pepper |
1 1/2 to 2 cup(s) water |
2 tomatillos, husks removed, chopped |
2 tablespoon(s) finely chopped onion |
1 teaspoon(s) canola oil |
2 teaspoon(s) canned chopped green chilies |
2 teaspoon(s) minced fresh cilantro |
4 garlic cloves, minced |
dash salt and pepper |
2 flour tortillas (8 inches), warmed |
oil for deep-fat frying |
Directions:
1. • In a small saucepan, combine the first seven ingredients; add enough water just to cover. Bring to a boil. Reduce heat; cover and simmer for 55 minutes or until meat is tender.
2. • Meanwhile, in a small nonstick skillet, saute tomatillos and onion in oil until tender. Remove from the heat; stir in the chilies, cilantro, garlic, salt and pepper. Cool slightly. Process in a food processor or blender until pureed. Transfer to a small bowl; cover and refrigerate until serving.
3. • Remove meat from saucepan. Strain liquid, reserving onion mixture. When meat is cool enough to handle, shred with two forks. Combine onion mixture and meat; divide between tortillas. Fold sides and ends over filling and roll up; secure with toothpicks.
4. • In an electric skillet or deep-fat fryer, heat oil to 375°. Cook chimichangas until golden brown, turning to cook all sides. Drain on paper towels. Serve with salsa verde.
|
|