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To Prepare Dried Chilies
Wash the chilies in cold water. Remove the seeds and veins. Pour hot water over
them and let sit for up to 1/2 hour to soften. You can use the water if you
like, but taste it first, as it is sometimes bitter.
Roasting them after washing will add to their flavor. You can do this in a dry
pan and lightly toast them. Do not burn.
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Chimichanga
Filling:
3 lb. boneless shoulder chuck roast
salt and pepper
2 T. bacon drippings or vegetable oil
3 garlic cloves minced
1/2 C. chopped onion
1 C. beef stock
10 10-12 inch tortillas
Rub the salt and pepper on the roast. Saute in the oil. Add onion and garlic.
Add the beef broth. Cover tightly and simmer for about 1 1/2 hours, until roast
is very tender. Cool until you can handle the roast. With 2 forks shred the beef
into small pieces.
Add the meat to the broth and add another 1/2 C. diced onion. Cook until all
liquid is out of the beef. The beef should remain moist but not juicy.
Warm the tortilla enough so that you can roll it. Place 3/4 C. of the mixture in
the center of the tortilla. Fold in sides and roll up. Secure with toothpicks.
To serve: Warm 5 inches oil in Dutch oven or other large pan to 375°F. Fry until
golden brown, about 4 minutes. Drain.
Top with cheese, sour cream, tomatoes and salsa. Serve immediately.
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