Granny's Beef Baked Chimichangos

 

1 x Almond Red Sauce; * Lynn's Almond Red SauceTMS4 
1 x Jalepeno Cream Sauce; *Lynn's Jalapeno Cream Sauce TMS5
1 lb Ground Beef 
1/4 c Onion; Finely Chopped, 
1 sm. 1 ea Clove Garlic; Finely Chopped 
1/4 c Almonds; Slivered 
1/4 c Raisins 
1 tbs Red Wine Vinegar 
1 tbs Red Chiles; Ground 
Salt 7 pepper
 1/4 tesp Cinnamon; Ground 
1/8 tesp Cloves; Ground 
4 oz Green Chiles; Chopped, 1 can 
1 c Tomato; Chopped, 1 medium 
8 ea Flour Tortillas; ** 
1 ea Egg; Large, Beaten
 2 tbs Margarine Or Butter; Softened * . ** Tortillas should be 10-inches in diameter and be warmed. Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve. Cook and stir ground beef, onion and garlic in 10-inch skillet over medium heat until beef is brown; drain. Stir in remaining ingredients except tortillas, egg and margarine. Heat to boiling; reduce heat. Simmer uncovered for 20 minutes; stir occasionally. Heat oven to 500 Degrees F. Spoon about 1/2 cup of beef mixture onto the center of each tortilla. Fold one end of th tortilla up about 1 inch over the beef mixture; fold right and lift sides over folded end, overlapping. Fold remaining end down; brush edges with egg to seal brush each chimichanga with margarine. Place seam sides down in ingreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until tortillas begin to brown and filling is hot, 8 to 10 minutes. Serve with Almond Red Sauce and Jalepeno Cream Sauce. FRIED CHIMICHANGAS: Omit 2 T Butter Or Margarine. Heat vegetable oil (about 1 inch) to 365 degrees F. Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden brown, 3 to 4 minutes. Keep warm in 300 degree F Oven.

 

Meat Filling
1 pound ground chuck 
1 clove garlic, finely chopped 
2 teaspoons salt 
1 tablespoon vinegar 
1 tablespoon tequila, cognac or water 
1 tablespoon chili powder 
1 (1 pound) can kidney beans, undrained

Tomato Sauce
3 tablespoons salad oil 
1 clove garlic, very finely chopped
1/4 cup chopped onion
2 tablespoons flour 
2 (10 1/2 ounce) cans tomato puree
1 tablespoon vinegar 
1 beef bouillon cube
1 cup water 
2 tablespoons finely chopped canned green chiles
Dash ground cumin
1/2 teaspoon salt
Dash of pepper

Enchiladas
10 corn tortillas 
1 cup grated sharp Cheddar cheese or 1 cup cubed
    Monterey jack cheese

PREPARE MEAT FILLING: In medium skillet, over low heat, saute chuck with 1 clove garlic, 2 teaspoons salt, 1 tablespoon vinegar, the tequila and chili powder until chuck is browned. Stir in kidney beans.

MAKE TOMATO SAUCE: In hot oil in skillet, saute garlic and onion until golden. Remove from heat. Stir in flour until smooth; stir in tomato puree, vinegar and bouillon cube dissolved in boiling water.

Bring mixture to boiling point, stirring, over medium heat.

Add chiles, cumin, salt and pepper; simmer, uncovered and stirring occasionally, about 5 minutes.

TO ASSEMBLE ENCHILADAS: Preheat oven to 350 degrees F. Place about 1/3 cup filling in center of each tortilla; roll up. Arrange, seam side down, in a 13 x 9 x 1-inch baking dish. Pour tomato sauce over all; sprinkle with cheese. Bake 25 minutes.

Makes 10 small, 5 large servings.

NOTE: Meat filling and tomato sauce may be made ahead of time and refrigerated. Reheat slightly to serve.
 

You have to accept whatever comes, and the only important thing is that you meet it with the best you have to give.

- Eleanor Roosevelt