BEEF CHIMICHANGAS WITH FRIED RICE AT MY LAKE HOUSE
I love going to Don Ponchos for this meal but I wanted to create my own at home and enjoy eating on the deck watching the boats in the lake so I did it and it was a hit and the cold Michelob Ultra set it off. Match made in heaven..What a great way to enjoy a summer evening at the lake. I hope you try my Mexican dish it is the...
Provided by Jamie Franks
Categories Beef
Time 2h30m
Number Of Ingredients 23
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.
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William Kozak
[email protected]Overall, I really enjoyed these beef chimichangas. They were easy to make, flavorful, and a great way to use up leftover rice.
Ondreah Williams
[email protected]These chimichangas were a bit too spicy for my taste. I think I'll use a milder salsa next time.
Amgd badr
[email protected]I'm not a big fan of Mexican food, but these chimichangas were surprisingly good. The beef filling was flavorful and the fried rice was a nice touch.
khalil baloch
[email protected]These chimichangas were a great way to use up some leftover rice and beans. I also added some chopped vegetables to the filling, which made them even more nutritious.
Samson John
[email protected]I love that these chimichangas can be served with a variety of different toppings. I especially like them with guacamole and sour cream.
Akhtar Nadan
[email protected]These chimichangas were a bit too cheesy for my taste. I think I'll use less cheese next time.
Sizwe Ndhlozi
[email protected]I was surprised at how easy it was to make these chimichangas. I'm not a very experienced cook, but I was able to follow the recipe without any problems.
Samuel Amponsah
[email protected]These chimichangas were a great way to use up some leftover steak. I also added some chopped vegetables to the fried rice, which made them even more flavorful.
Md sahedsumon
[email protected]I'm not sure what I did wrong, but my chimichangas fell apart when I tried to fry them. I think I might have rolled them too tightly.
Bangashwaheed Bangashwaheed
[email protected]These chimichangas were a bit time-consuming to make, but they were definitely worth the effort. They were so delicious!
Brian Neas
[email protected]I love that these chimichangas can be made ahead of time and then frozen. It's so convenient to be able to just pop them in the oven when I'm short on time.
Rai Nouman
[email protected]The chimichangas were great, but the salsa was a bit too spicy for me. I'll definitely use a milder salsa next time.
Irshad Bhai
[email protected]These chimichangas were a bit too greasy for my taste. I think I'll try baking them next time instead of frying them.
Iram Ch
[email protected]I'm not a huge fan of chimichangas, but these were surprisingly good. The beef filling was tender and flavorful, and the fried rice was a nice touch.
Collins Wanyama
[email protected]I was really impressed with how well the chimichangas held up after being fried. They were still crispy and delicious, even after sitting for a while.
Kamado Nezuko
[email protected]These chimichangas were a fun and different way to serve Mexican food. My kids loved them!
Emer Geoghegan
[email protected]The chimichangas were delicious, but the fried rice was a bit bland for my taste. Next time, I'll add some more vegetables and spices to the rice.
armando hernandez
[email protected]I love how easy these chimichangas are to make. I was able to get them on the table in under an hour. Plus, they're a great way to use up leftover rice.
Tokchaw Arbenyaw
[email protected]These beef chimichangas were a huge hit with my family! The fried rice filling was flavorful and perfectly complemented the crispy tortillas. I'll definitely be making these again.