James's
Shredded Beef Chimichangos
4 flour tortillas, 12-inch diameter
1 recipe Machaca Kat's Shredded Beef
B119
2 cups mild Cheddar cheese, grated
1 cup green chile, peeled, seeded, and minced
1/4 cup pickled jalapeņo chiles, seeded and minced
1 recipe Basic New Mexico Chile Sauce
1 cup sour cream
Shredded lettuce and chopped tomato
Heat vegetable oil in a deep fryer to 350 degrees F. Soften the tortillas. Place
approximately 2 to : cup of the Machaca on each tortilla; then top each with 3
cup cheese (reserve the remaining cup of cheese for the final topping), 3 cup
green chili, 1 tablespoon pickled jalapeņos, and roll it up.
Meanwhile, bring the chile sauce to a simmer. Fry the burritos one at a time
until they are a crispy golden brown. Quickly drain the chimichangas and place
them on individual serving plates. Cover the chimichangas with the chile sauce,
sprinkle with the remaining cheese, and then top each chimichanga with 3 cup of
sour cream. Garnish the plates with the lettuce and tomato and serve
immediately.
I'm not afraid of storms for I'm learning how to sail my ship.