Tuesday, June 7, 2011

{beef chimichangas}

My Mom made these for us when we went to go visit her a couple of weeks ago! They were so so so so yummy that I decided to give them a try! A NEW recipe for my in-laws and they turned out great!!! Seriously... give them a try.
 900 calories, 45 grams of fat and 2 grams of fiber per serving

If you leave out the tortilla you can substitute out 200 calories and if you don't fry it, you can save yourself 200 calories.

It becomes
497 calories, 19 g fat, 1 g fiber

ww points: 11
for 10 servings

5 lb. beef roast
3 T shortening
1 Large Onion, diced
1 4 oz can chopped green chiles
2 7 oz cans green chili salsa
2 cups juices
1 T lemon juice
1 t garlic
4 T flour
3 t salt
1 t cumin

Cook Roast in crockpot for several hours until well done and tender. (I cooked mine on low for 10 hrs, maybe a little too done on the edges.) Remove meat from crock pot, reserve juices, cool, then remove fat and bones. Shred meat and set aside. Melt shortening in large skillet, add onions and saute' until clear. Add flour and make roux. Add liquid, bring to a boil, stirring constantly. Add remaining ingredients. Cook over low heat about 5 min. stirring to avoid sticking.

Freeze half at this point to use at a later time in burritos, chimichangas or tacos.

For chimichangas:
Have flour tortillas soft. Put about 3/4 cup meat @ about 1 1/2 inches from bottom of tortilla. Roll up bottom, fold in sides and roll. Secure with tooth picks. Fry in pan filled with 1/2 to 3/4 inch canola or vegetable oil. Test oil temperature with a piece of tortilla. Place chimichangas in oil. Cook for 20-30 seconds until golden brown. Turn, brown other side. Remove to thick paper towel before putting on serving dish.

Garnish: Sour Cream, Salsa, tomato, guacamole, olives, lettuce, etc....

I'll be sure to post a picture when I make them again. I'm not the best at rolling these up, but they still tasted FANTASTIC!!!

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