Chimichangas ala Mento
1 lb stew meat stripped in small (very small) pieces
4 larger flour tortillas
Onion-minced dehydrated 1-2 Tb
onion salt- to taste
2 beef bullion cubes
garlic-minced 1-2 tsp
garlic salt to taste
CUMIN- about 1 TB maybe more to taste
flour to thicken the gravy, dredge the meat in it.
Brown the beef and then make the gravy after the meat is cooked. 1/4 lb(or there abouts) of the meat and gravy mixture in a tortilla and fold it so the meat is totally enclosed. may need a toothpick to hold it together. Deep fry it(yes deep fry it)
Then...you will need the following
sour cream
shredded lettuce
shredded cheddar cheese
chopped tomatoes
and guacamole
and of course salsa
after the chimi is deep fried, spread 2 TB sour cream on top, lettuce, cheese, tomatoes, guacamole on the side...and if you like sliced black olives(totally optional)
This is the way BIG D loves his chimis=without everything else thrown in the center of it. This was the way he always ate them as a kid in Arizona. We had them a couple of times at restaurants in Az when we were first married and then I decided that I needed to recreate the recipe. So, yah...pretty much recreating recipes is something I love to do...been doing it for years. This was the first of many to come.
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