Monday, September 1, 2008

Baked Chimichangas

I'm finally posting something on here! I just tried these today. They're yummy! The red enchilada sauce I used was a bit hot, but you can change that by using milder red chile powder.

Baked Chimichangas

1 lb. lean ground beef
1/4 C. onion, finely chopped
1 Tbsp. red wine vinegar
1 tsp. ground red chiles
1/4 tsp. ground cinnamon
1/8 tsp. ground cloves
1 4 oz. can green chiles, drained and chopped OR 3-5 fresh or frozen green chiles, roasted, peeled, seeded, devined, and chopped
1 medium tomato, chopped
8 10-inch flour tortillas
1 egg, beaten
2 Tbsp. butter or margarine, softened
red or green chile sauce (I'll include the recipe I used, but you can use any sauce you want...including sauce from a can!)

1. In 10-inch skillet, cook beef and onion, stirring occassionally until beef is browned; drain.
2. Stir in vinegar, ground red chiles, cinnamon, cloves, green chiles and tomato. Bring to boil, then reduce heat and simmer uncovered for 20 minutes.
3. Warm tortillas.
4. Preheat oven to 500. Spoon 1/8 of the beef mixture onto the center of each tortilla and brush edges with beaten egg mixture. Fold envelope style to seal. Brush each chimichanga with butter or margarine and place seam side down on a large ungreased baking sheet. 5. Bake uncovered for 8 to 10 minutes or until tortillas begin to brown and filling is hot.
Serve with your favorite red or green sauce.

Also, as a side note, I added some canned pinto beans to my meat mixture which made it really yummy.

Here's my red sauce recipe.

Red Chile Sauce

2 Tbsp. Vegetable Oil
1 C. white onion finely chopped (I used yellow because that's what I had)
1 garlic clove minced (I used the kind in a jar)
1/2 C. ground hot red chile
1/2 C. ground mild red chile
1 Can (12 oz) tomato sauce
6 C. water salt to taste
1. In a 3-quart saucepan, heat oil; add onions and garlic and saute until onions are soft. Do not brown.
2. Stir in ground chile, tomato sauce and water. Simmer uncovered until sauce is desired consistency. Season lightly with salt.

3. Sauce may be used as is or pureed. Refrigerate in a tightly-covered container or freeze in an ice cube tray.

*Beware this makes a LOT of red sauce. I would say it makes about 5 cups.'s the picture....


Marsha said...

Way to go, Alli! And it looks yummy. That trip to NM got you in the mood for some yummy Mexican Food, huh?

Amy said...

This looks so good. I bet it would be great with shredded beef, too. You can come visit if you want, just bring your cooking mood along.

Amy said...
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Amy said...
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