Chimichangas

This comes from a collection of “make a mix” recipes that I have.  The meat sauce mix will make a lot.  I freeze the extra in portions sizes that my family will use.  Then, use it as filling in other dishes like tacos, enchiladas, chalupas and burritos.   I love that it is easy, versatile, and it cuts down on my prep time for other meals!!!

Meat Sauce Mix:

5lbs beef roast, pork roast or combo of the two
3 Tbls vegetable shortening
1 onion chopped
1 4oz can green chilies
2 (7oz) cans green chili salsa
1/4 tsp garlic powder
4 Tblsp flour
3 tsp salt
1 tsp ground cumin
Juices from roasts

  • Roast meat in crockpot for about 12 hours, until meat shreds easily with a fork.  Reserve juices. Set Aside.
  • Add onions and green chilies. Saute 1 minute.
  • Add green chili salsa, garlic powder, flour, salt and cumin.
  • Cook 5 minutes until thick.
  • Stir in shredded meat and juices.
  • Put about 3 cups meat sauce into freezer containers. Freeze.  Makes about 9 cups.  Can be used as filling in other dishes as well ie. tacos,enchiladas, burritos and chalupas.

Assembly:

6 flour tortillas
3 cups Meat Mix (from above)
Vegetable oil for frying

  • Heat 1/2 inch deep oil to 400 degrees F. 
  •  Spread about 1/2 cup Meat Mix over the lower third of each tortilla (helps if the tortillas are slightly warm). 
  • Fold into burrito shapes, tucking in edges, and rolling into a cylinder. 
  • Secure with a toothpick. 
  • Fry in hot oil about 2 minutes on each side or until golden and crispy.  For a lower fat version brush with oil and bake at 400 degrees until gold and crisp.   
  • Drain on paper towels. 
  • Serve with lettuce, tomatoes, salsa, sour cream and guacamole.

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