Fried Beef Burrito
This is a Chimichanga-style dish originated in Tucson, Arizona. Flour tortillas are folded into rectangular packages and filled with a wide range of ingredients. For this recipe, beef is used.
Ingredients
- 32 ounce(s) beef stew meat
- 12 floz water
- 2 cloves garlic, minced
- 2 tablespoon(s) chili powder
- 1 tablespoon(s) vinegar
- 2 teaspoon(s) dried oregano, crushed
- 1 teaspoon(s) salt
- 1 teaspoon(s) ground cumin
- 1/8 teaspoon(s) pepper
- 12 (10 inch) flour tortillas
- 2 cup(s) shredded lettuce
- 2 cup(s) guacamole
Instructions
- In medium saucepan combine meat, water, garlic, chili powder, vinegar, oregano, salt, cumin and pepper.
- Bring to boiling.
- Cover and reduce heat and simmer about 2 hours or until meat is very tender.
- Uncover and boil rapidly about 15 minutes or until water has almost evaporated.
- Watch closely and stir near end of cooking time so meat doesn't stick.
- Remove from heat.
- Using 2 forks, shred meat very fine.
- Meanwhile, wrap stack of tortillas in foil; heat in 350-degree oven for 15 minutes.
- Spoon about 1/4 cup meat mixture onto each tortilla, near one edge.
- Fold edge nearest filling up and over filling just until mixture is covered.
- Fold in the two sides envelope fashion, then roll up.
- Fasten with wooden pick, if needed.
- In heavy skillet or saucepan fry filled tortillas in 1/2 inch hot fat about 1 minute on each side or until golden brown.
- Drain on paper toweling.
- Keep warm in 300-degree oven while frying remaining chimichangas.
- Garnish with lettuce, Guacamole and radish roses.
Nutrition
Calories: 4921.91kcalCarbohydrates: 478.22gProtein: 366.64gFat: 176.61gSaturated Fat: 46.68gCholesterol: 897.6mgSodium: 8997.79mgFiber: 37.45gSugar: 7.03g
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