Mound shredded stew meat and refried beans in tortillas and deep fry to make these delicious, homemade chimichangas.
Prep Time: 15 minutes
Cook Time: 2 hours,
Ingredients:
- 2 pounds beef for stew, cut into 1 inch cubes
- 1 large onion, diced
- 1 garlic clove, minced
- 1 teaspoon salt
- 1 20 ounce package flour tortillas (10 - 10 inch tortillas)
- 1 15 1/2 ounce can refried beans
- 1 4 ounce can green chilies, drained
Preparation:
In a medium sized saucepan over med.-high heat, in 2 tbs. oil, cook beef, onion and garlic until beef is well browned, stirring occasionally. Stir in salt and 1 cup water, heat to boiling. Reduce heat to low, cover and simmer until meat is tender, about 1 1/2 hours.About 15 minutes before meat is done, heat tortillas. Also heat refried beans.
When meat is done, with two forks pull meat into shreds. Add chilies, over medium heat cook until liquid evaporates, about 5 min.
Spread 2 T. refried beans on top each tortilla, top with 1/4 cup meat mixture, spread lengthwise. Fold each side over mixture, and both ends under.
In a large skillet, heat 1/2 inch oil. Fry tortilla (I usually do 2 at a time) folded side down, about 1 minute. Turn and repeat. Put on a paper towel to drain. You can serve with sour cream or salsa. - Abby, forum member
