MACHACA CHIMICHANGAS
Steps:
- Add the Worcestershire sauce, soy sauce, water, lime juice, 1 tbsp oregano, cumin, 4 of the garlic cloves, 1 of the serrano peppers, olive oil, salt, and black pepper to a blender, and blend until smooth to make the marinade. Seal marinade and skirt steak in a freezer bag and marinate for 4-8 hours in refrigerator. Remove steaks from refrigerator and allow to come to room temperature. Wipe them off and pat them dry with paper towels, then cut them in half width-wise. In a large, heavy pot, heat two tablespoons of peanut oil over medium high heat. Working in batches, brown the steaks in the oil for about 90 seconds on each side, adding more oil as necessary. Set steaks aside on a plate. Add the onions, remaining serrano peppers, bell peppers, and remaining garlic to the pot, along with a little more oil if necessary. Season with salt and pepper. Lower the heat to medium, and saute until softened (about 5 minutes). Then, add tomatoes, beef broth, remaining oregano, and the steaks into the pot. Bring to a boil, then reduce to a simmer for two hours. Remove steaks from pot and let rest for 15 minutes. Meanwhile, bring pot back to a low boil and reduce slightly, stirring often. Shred the steaks, and add the meat back to the pot. Stir in cheese, and remove from heat. Warm tortillas slightly so that they are pliable. Evenly divide meat between tortillas, piling into the center. Brush the edges with egg whites, and then fold opposite sides into the center. Fold the top down, then fold the entire chimichanga over so that the seam is on the bottom. Secure with toothpicks if necessary. Heat about a half inch of oil over medium-high heat, and fry the chimichangas for about 30 seconds on each side.
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Ismail Baloch
[email protected]These machaca chimis are a great way to use up leftover machaca. They're also a great way to introduce your family to new flavors.
wally's world
[email protected]I'm not sure what I did wrong, but my machaca chimis turned out really bland. I think I might have forgotten to add the chili powder.
Doreen Jones
[email protected]These machaca chimis are the perfect party food. They're easy to make ahead of time and they're always a hit with guests.
Carissa Williams
[email protected]I love that this recipe has step-by-step instructions with pictures. It made it so easy to follow.
Aldo Quipuzcoa
[email protected]The machaca chimis were a bit too time-consuming to make, but they were worth it in the end. They were absolutely delicious!
Peter Blazeski
[email protected]I've never had machaca chimis before, but I'm definitely a fan now. These were so good!
Kiyas Deen
[email protected]These machaca chimis were just okay. I found the filling to be a bit dry and the chimis themselves were a bit greasy.
Rasel Ahammed
[email protected]I'm not a huge fan of Mexican food, but these machaca chimis were surprisingly good. I'll definitely be making them again.
Thato Godfrey
[email protected]Amazing recipe! The machaca chimi's were cooked to perfection and the flavors were incredible.
Debbie Lueck
[email protected]These were so easy to make and they turned out so delicious! I will definitely be making these again.
Nono Nono
[email protected]The machaca chimis were a bit too spicy for my taste, but my husband loved them. I'll definitely make them again, but I'll use less chili powder next time.
Madni Manzoor
[email protected]I love that this recipe uses shredded beef instead of ground beef. It gives the chimis a much more authentic flavor.
Kare Boakye
[email protected]These machaca chimi's were an absolute hit with my family! The machaca filling was incredibly flavorful and tender, and the combination of flavors in the chimi was just perfect.