Venison Or Steak Or Chicken Chimichanga Recipe 435

Steps:

• In a small bowl, combine chili powder, cayenne, granulated garlic, and flour. Set aside. In a heavy bottomed, large stock pot, heat canola oil over medium-high heat. Add beef cubes and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. Deglaze with beef broth. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for 2 hours, adding additional beef broth, if necessary, to keep meat simmering in liquid. When meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice and half the cilantro. Cook until mixture is heated through. Remove from heat and allow to cool.
• Preheat oven to 350 degrees F. In a large, deep-sided skillet, heat corn oil to 325 degrees F. While oil is heating, prepare chimichangas. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef if mixture is a little liquidy). Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichangas into hot oil and cook 2 minutes on each side or until golden brown. You can cook 4 burritos per batch. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
• To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa. Place chimichangas on top and add a dollop of sour cream, sprinkle with diced tomatoes, avocado and remaining cilantro to garnish. Serve immediately.

Steps:

• 1. Dice the meat into small cubes - 1/4" or so. season with salt & pepper. Preheat a large deep frying pan on medium high heat. (pan will serve dual use for both cooking filling and for frying the chimi's in oil later) I prefer a regular skillet - not non stick for this. I have a old black skillet that is well seasoned and works perfectly. 2. Add about 2 Tbs olive oil and quickly stir fry the meat stirring frequently until just done. Add in the raisins and stir then add refried beans and mix well and heat until just hot. Pour/scrape into a large bowl and clean the pan. Reheat pan over medium heat with 1/2" canola oil in pan. 3. While oil is heating, warm tortilla in microwave for 40 seconds to soften. Take approximately 1/3 - 1/4 cup of filling and place in tortilla on one side, tuck over end, fold over sides to middle and fold over again to make a mini burrito. You can make 8 - 10 depending on size. Not too full as you need to tuck up nicely for frying. Make up all the chimi's. 4. Using a tongs place 3 - 4 chimi's (depends on the size of your pan, don't crowd), fold side down and fry 3 - 4 minutes until nicely browned, turn and repeat for other side. Drain on paper towels and cover with a couple more paper towels. Finish cooking the chimi's. These will be hot so don't worry about serving too quickly. Prepare salad by chopping up the lettuce, dress with some vinaigrette and fresh pepper, toss, add in the crumbled cotija and serve with the chimichanga's and garnishes.

Steps:

• FOR CHICKEN: ------------------ Place chicken into a large sauce pan. Pour in the water and season with chili powder, salt, cumin, black pepper, garlic powder, onion powder & cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium low. Simmer for 15 minutes. After 15 minutes, stir in 4 ounces of green chilies, onion and garlic; continue simmering until liquid has reduced to 1 cup. Remove chicken, shred with 2 forks and return to onion mixture. ------------------ FOR BEEF: ------------------ Place ground beef in a skillet and season with chili powder, salt, cumin, black pepper, garlic powder, onion powder, cayenne pepper & onion. Cook beef until cooked through. Add garlic and green chilies and cook for 2 more minutes. ------------------ SOUR CREAM SAUCE: ------------------ While oil is heating, In a small sauce pan melt butter over medium heat. Slowly stir in the flour and cook for 1 minute (mixture will be thick). SLOWLY whisk in the water 1/4 cup at a time, thoroughly incorporating all the water before adding more - your mixture will thicken up significantly and then thin out again. Add Bouillon cube and stir until dissolved. Whisk in reserved 3 ounces of chilies and sour cream. Set Aside Once meat of choice is cooked, heat oil in a deep fryer or large sauce pan until it reaches 375*F ------------------ TO FRY: ------------------ Heat oil to 375*F in a deep fryer or in a large sauce pan. Lay out one egg roll wrapper, diamond shaped so tip is facing the top. Spoon 2-3 Tabelspoons of filling into egg roll. Add a 2 Tablespoons of cheese on top of filling. Using a small cup of water and your finger, wet ALL edges of the egg roll wrapper. Roll according to package directions, sealing up edges as you go along. Once all egg rolls are prepared, slowly lower several chimichangas into hot oil with a pair of tongs. Don't crowd the pan. Cook chimichangas until golden on each side (about 1 minute per side). Remove from oil and place on a paper towel lined plate. Serve Immediately with sour cream sauce as a dip or poured over the top.