| Shredded Beef
Chimichangas |
10 Servings |
25 Servings |
| Stew meat |
1 lb. |
2 1/2 lbs. |
| Water |
1 cup |
2 1/2 cups |
| Durkee® Mesquite Herb
& Fajita Seasoning |
2 Tbsp. |
5 Tbsp. |
| Vinegar |
1 Tbsp. |
2 1/2 Tbsp. |
| Flour tortillas |
10 |
25 |
| Cheddar cheese, shredded |
10 oz. |
25 oz. |
| Oil for frying |
| In a covered
pan, combine ingredients and simmer for 2 hours or until tender. If
necessary, add more water during cooking time. Remove lid and continue
simmering until liquid is absorbed, stirring frequently. Warm tortilla
in microwave or oven. Place 1/4 cup meat filling in center of each.
Sprinkle 1 oz. of cheese over meat. Wrap each tortilla by folding
one side over meat, then both ends to create a pocket for the filling.
Finally, roll up remaining side. Heat 1/2" oil in fry pan to 350°F.
Place chimi's seam side down and fry until golden brown on all sides.
Serve with guacamole, sour cream, salsa or Green Chile Gravy. |
© 1997-2008 ACH Food Companies, Inc.
Webmaster: WinCommunications,
Inc.
|
