Makeaheadburritosorchimichangas Recipes

CHIMICHANGAS

Steps:

• In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.

ALMOST-FAMOUS CHIMICHANGAS

Steps:

• Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
• Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
• Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
• Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.

HORCHATA

Steps:

• Pour sugar, cinnamon, and rice into hot water; stir until sugar dissolves. Cover, and let stand at room temperature for at least 3 hours, but preferably overnight.
• Stir in milk, then puree with a hand blender, or in batches in a standing blender until the rice resembles fine sand. Strain through several layers of cheesecloth, or through a very fine strainer. Serve over ice.

EASY CHIMICHURRI

Steps:

• Combine parsley, cilantro, red wine vinegar, onion, garlic, salt, oregano, hot pepper flakes, and pepper in the bowl of a food processor; pulse a few times. Pour olive oil in slowly, while pulsing a few more times, until chimichurri is chopped, but not mushy.
• Refrigerate until flavors have blended, about 2 hours.

MAKE AHEAD CHIMICHANGAS

Steps:

• Using two forks, shred cooked meat or chicken (should have about 3 cups).
• In a large skillet combine meat or chicken, salsa, beans, undrained chili peppers, and seasoning mix.
• Cook and stir over medium heat until heated through.
• In another skillet heat tortillas, one at a time, over medium-low heat about 30 seconds per side.
• For each chimichanga, place 1/3 cup meat mixture atop a tortilla, near one edge.
• Top with a cheese stick.
• Fold in sides; roll up, starting with cheese side.
• Bake, covered, in 350 degree F.
• oven for 30 minutes.
• Uncover and bake 10 minutes more or until heated through.
• Serve with salsa, dairy sour cream, and hot cooked rice, if desired.
• Make-Ahead Tip: To freeze, place chimichangas in freezer containers.
• Seal, label, and freeze for up to 6 months.
• To prepare, wrap frozen chimichangas individually in foil.
• Bake in a 350 degree F.
• oven about 50 minutes or until heated through.
• (Or, thaw chimichangas in refrigerator overnight. Bake about 30 minutes.) Unwrap.
• Bake 10 minutes more or until tortilla is crisp and brown.
• Or, heat about 1/4-inch depth of oil in a skillet.
• Cook desired number of frozen chimichangas, uncovered, in hot oil about 25 minutes (about 18 minutes if thawed) over medium-low heat or until golden, turning often.

QUICK AND EASY CHIMICHANGAS

Steps:

• Preheat oven to 475 degrees.
• Brown meat with onion and garlic; drain.
• Stir in picante sauce, cumin, oregano and salt; simmer 5 minutes or until most of liquid has absorbed.
• Brush 1 side of tortillas with butter; spoon heaping 1/3 cup meat mixture onto center of unbuttered sides.
• Fold 2 sides over filling; fold ends down.
• Place seam side down in 13x9x2-inch baking dish.
• Bake in preheated oven about 13 minutes or until golden brown.
• To serve, top with sour cream, guacamole and additional picante sauce.

CHIMICHANGAS

Steps:

• FOR CHICKEN: ------------------ Place chicken into a large sauce pan. Pour in the water and season with chili powder, salt, cumin, black pepper, garlic powder, onion powder & cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium low. Simmer for 15 minutes. After 15 minutes, stir in 4 ounces of green chilies, onion and garlic; continue simmering until liquid has reduced to 1 cup. Remove chicken, shred with 2 forks and return to onion mixture. ------------------ FOR BEEF: ------------------ Place ground beef in a skillet and season with chili powder, salt, cumin, black pepper, garlic powder, onion powder, cayenne pepper & onion. Cook beef until cooked through. Add garlic and green chilies and cook for 2 more minutes. ------------------ SOUR CREAM SAUCE: ------------------ While oil is heating, In a small sauce pan melt butter over medium heat. Slowly stir in the flour and cook for 1 minute (mixture will be thick). SLOWLY whisk in the water 1/4 cup at a time, thoroughly incorporating all the water before adding more - your mixture will thicken up significantly and then thin out again. Add Bouillon cube and stir until dissolved. Whisk in reserved 3 ounces of chilies and sour cream. Set Aside Once meat of choice is cooked, heat oil in a deep fryer or large sauce pan until it reaches 375*F ------------------ TO FRY: ------------------ Heat oil to 375*F in a deep fryer or in a large sauce pan. Lay out one egg roll wrapper, diamond shaped so tip is facing the top. Spoon 2-3 Tabelspoons of filling into egg roll. Add a 2 Tablespoons of cheese on top of filling. Using a small cup of water and your finger, wet ALL edges of the egg roll wrapper. Roll according to package directions, sealing up edges as you go along. Once all egg rolls are prepared, slowly lower several chimichangas into hot oil with a pair of tongs. Don't crowd the pan. Cook chimichangas until golden on each side (about 1 minute per side). Remove from oil and place on a paper towel lined plate. Serve Immediately with sour cream sauce as a dip or poured over the top.