BEEF CHIMICHANGAS WITH FRIED RICE AT MY LAKE HOUSE

Steps:

• 1. In small bowl combine chili powder and cayenne pepper and garlic powder and flour. Set aside.
• 2. In large stock pot put oil in and add your trimmed cut up beef and brown on all sides. Add beef stock once meat is brown and minced onions and jalapenos. Simmer for about 15 minutes Then add fresh garlic
• 3. Mix in flour mixture stirring for 2-3 minutes. Then add red wine vinegar. Bring to a boil. Lower heat and simmer with a lid for 2 hours adding more broth if needed till meat is very tender.
• 4. When tender Add pinto and black beans, lime juice and half of the cilantro. Cook till mixture is heated all the way thru and then remove from heat and let sit. This helps all the ingredients incorporate together. Allow to cool completely.
• 5. Fill tortillas only using 3/4 cup of beef mixture and 2T of cheese or more Roll and fold in the side and then finish rolling and secure with toothpick if needed. Brush with melted butter
• 6. Put in air fryer on 350* for 12 minutes, turning chimichangas over in 6 minutes and brush with more butter to finish cooking. Pending on how big your fryer is I can only cook two at a time Do not stack them on top of each other. Lay them down side by side.
• 7. Serve them on a bed of lettuce and then put some tomatoes around the lettuce and spoon salsa on top with a dollop of sour cream and avocado on side. Sprinkle some cilantro over the sour cream.
• 8. Serve with fried rice and a cold beverage.