Chimichangas are made with a mix of pork and beef giving the dish a wonderful blend of flavor. Filled flour tortillas fried in oil to a nice crispy brown color. The Brown Mexican Gravy makes this a very special dish. Some people will skip this step, but I believe they are missing a very important part of the dish that makes it complete.
1 1/2 lbs beef chuck or round
1 1/2 lbs boneless pork shoulder
4 cups water
2 Tbl vegetable shortening
1 large onion, chopped to make 1 cup
5 to 8 oz canned diced green chilies
1 clove garlic, pressed
2 Tbls Flour
2 Tbls Salt
1/2 tsp cumin
8 large Flour Tortillas
Vegetable oil for frying
Green Chile Salsa
Cut both meats into 1 1/2 or 2 inch pieces Heat beef, pork and water to boiling in a 3 quart pot, lower heat cover and simmer until meat is fork tender, about 1 1/2 hours. Drain meat and reserve liquid for making gravy. Shred meat when cooled enough to handle.
Heat shortening in large saucepan. Add onion, chilies and garlic, saute 1 minute. Add flour, salt, cumin and shredded meat, cook until mixture is thick but still moist. Add more chilies if you like it hotter. Keep mixture warm.
Heat one tortilla on a large griddle or large skillet over low heat until soft and pliable. Spread about 3/4 cup meat mixture over the lower third of the tortilla. About 4 inches long and 1 inch wide. Fold the bottom over the meat and then the two sides in towards the center over the filling. Then roll into a cylinder shape. Repeat until all the tortillas are filled and shaped.
Heat 1/2 inch oil in a large skillet until very hot. Saute two chimichangas at a time in hot oil until golden brown, turning with two broad spatulas. Drain on paper toweling, keep warm while cooking the remainder.
Place one chimichanga on a serving plate and ladle a spoon of Mexican Brown Gravy over top. Sprinkle with shredded cheese. Then garnish with shredded lettuce and avocado slices and sour cream. Or accompany with it a generous bowl Green Chili Salsa on the side.
Brown Mexican Gravy
Use the reserved liquid from cooking the meat
1 Tbl white flour
1 tsp chili powder
1 tsp cumin
Salt to taste
Put all ingredients in small sauce pan and cook over medium heat, stirring, until thickened. Serve over chimichangas.
Other Mexican Recipes
Avocado Salad Dressing
Chicken Tortilla Soup Recipe
Chili Con Carne
Chili Noodle Casserole
Chili Stuffed Burritos
Corn Bean Dip
Enchilada Recipes (Beef, Chicken and Cheese)
Layered Mexican Dip
Salsa, Enchilada and Picante Sauce Recipes