This is one of those rather "advanced" recipes, but I promise that once you read through everything it will make perfect sense and I PROMISE you that you can do it.
Two rules to keep in
mind:
1) because this isn't a dump-and-go recipe, don't decide to make it on a day you are rushed or cranky
2) read through the entire recipe (this is actually a good rule in general when it comes to
following recipes! ;-) ) before beginning
The Ingredients:
1 to 2 pounds beef roast
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 cup water
1 medium yellow onion, diced finely, OR 1 tablespoon dried minced onion flakes
to add later:
1 (10 to 15 ounce) can tomatoes and chiles--drained (Rotel)
1 (15-ounce) can diced
tomatoes--drained
burrito-sized tortillas, and whatever toppings your family likes
The Directions.
You are going to have to be in the kitchen if you plan on making the meat mixture into chimichangas.
It doesn't take long, but there is no way around this---you need to fry up the cute little tortilla packets.
If you are feeling cranky and aren't in the mood to cook, don't make
this.
Crock something else. :-)
In the morning: salt and pepper your meat on all sides.
Plop it into a 4-quart crockpot and cover with 1/2 cup of water.
Cook on low for 8 to 10 hours.
If you only have a 6-quart, that is okay but check after about 6 hours on low.
Shop for fresh ingredients for toppings,
tortillas.
I chose to use the brown rice tortillas from Trader Joe's.
If you aren't gluten free, I'd pick the whole grain no-lard flour tortillas (because I'm mean).
After your meat has cooked all day, remove it carefully. Skim the fat out of the liquid
at the bottom of your stoneware, and remove excess juice.
You really only need about a cup of juice left in the crock.
Put your meat back inside, and shred it with two forks.
The meat should come apart easily. If it doesn't, cut
it in pieces and cook on low a few more hours.
Add the can of drained diced tomatoes and drained tomatoes and chiles.
Turn your crock to high to warm everything up.
Prepare your toppings.
When the meat is hot again, start making your little chimichanga packets.
Steam a few tortillas at a time by stacking them on a plate and covering with a dampened paper towel.
Microwave for 60 seconds.
Take a steamed tortilla and plop a spoonful of meat in the center. If you use too much meat, it won't fold correctly. Trust me.
Fold the bottom and top of the tortilla, then the sides. The sides need to overlap a bit, so the meat doesn't escape.
Heat up some oil in a big
skillet.
When it is super hot, carefully put the chimichanga into the oil, seam-side down.
Fry until golden brown (about 1 min) then flip.
op with cheese, salsa, sour cream and
guacamole.
The Verdict.
Oh my.
These were amazing. My children have never had
anything like this, and were thrilled to try the "crunchy burritos."
We all ate too much, and were so happy we had the opportunity to do so.
Now, to go *along* with your chimichangas, I am happy to be able to share a reader recipe for a great
salsa from Jan.
"In honor of Cinco de Mayo, I'm sending you my favorite salsa recipe. I got it from a guy I used to work with and, although he really couldn't cook, every time we had a potluck, he'd always bring salsa and chips.
I've updated it by adding a secret ingredient - a shot of cucumber lime vodka!
It's just one shot for the entire bowl of salsa, but it really makes the flavor pop. Please try it and feel free to share it if you like.
Jan"
Cinco de Mayo Salsa
by Jan
2 (10-ounce cans diced tomatoes and green chilies), such as Rotel, undrained
1 (28-ounce) can diced tomatoes with juice (I usually drain the juice into a measuring cup and stir it back in later, depending on how juicy I want the salsa)
1/2 cup fresh cilantro leaves
(or more to taste Don’t use stems unless you chop them!)
1/4 cup chopped onion (don’t use more than this or it overwhelms the taste)
1 clove garlic, minced
1 whole jalapeno, quartered and sliced thin, with seeds and membrane included (if they’re
small, I usually use 2, but it depends on how hot you like it)
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon sugar
1/2 whole lime,
juiced (or 1 tablespoon lime juice from a bottle)
1 ½ tsp liquid smoke (mesquite-flavored)
1 shot cucumber-lime vodka
Combine the diced tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt,
sugar, lime juice, liquid smoke and vodka in a food processor or blender.
(This is a very large batch. Since I only have a 4-cup food processor, I process the ingredients in batches and then mix everything together in a large mixing bowl.)
Pulse
until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses in my small food processor, would probably need 4 or 5 in a larger one.
Test seasonings with a tortilla chip (not a spoon or you don’t get the real taste!) and adjust as needed.
Refrigerate the salsa for at least an hour before serving.
~~~~~~~~~~
What fun!! Thank you Jan!!
Enjoy the rest of the week! Happy Slow Cooking!
steph
