Do you have a craving of something different, easy to cook and delicious? Well, don look for anymore! We recommend this delicious recipe of original Chimichanga, stuffed with an exquisite stew to the Mexican. We assure you that everyone will love Chimichangas, in addition to being perfect as an important food or dinner. Chimichangas are a traditional dish of northern Mexico. Its exquisite filling consists of a Mexican mincer stew with fresh ingredients and the best quality, all natural and organic. Do not worry about excess fat, since it can well be cooked with sunflower oil. In recipes, we bring these chimichangas for you, a dish that even the chiquilines of the home will enjoy with pleasure. Dare to take a different turn to your everyday menu and learn with us how to do original Mexican Chimichanga.
| 🚻 5 Diners | 🕘 30m | 🍵 Enfales | 🤯 Diverse |
| Ingredients to make original Mexican chimichanga: |
| 20 flour tortillas 500 grams of ground pork and beef 3 3 chopped red tomatoes 3 finely chopped potatoes 1½ white onion chopped 2 green chile 1 cup of vegetable oil |
| ADDITIONAL CHARACTERISTICS: Cheap cost, popular in spring-summer, nothing spicy, ideal to accompany with natural juice, fried, |
Ingredients to make original Mexican chimichanga:
1. To start with this easy and fast recipe, we present the ingredients that we will use to prepare the chimichangas. Take note for everything to be great.
2. For the first step, we place the vegetable oil in the pan. Once hot, add the onion and chopped potatoes, add a pinch of salt and let them be softened for approximately 4 minutes.
3. After the required minutes, we add the chopped carrots and let these ingredients cook for 4 more minutes. Lets not forget to move from so much as long as everything is cooked with uniformity and does not burn.
4. After the carrot is sauce, we add the chilled jalapeños chiles to the stew, as well as the chopped red tomatoes, and let everything be cook together for 4 more minutes. We add a pinch of salt to our stew for Mexican chimichangas.
5. After those last 4 minutes, we add the ground meat, previously splashed, and integrate it with the other ingredients. We move for approximately 5 more minutes, until the meat is completely cooked. We verify if the seasoning is fine or if it lacks a pinch of salt and more pepper. When it is ready, we remove it from the heat and reserve it. Our Mexican chopper for the chimichangas will be ready!
6. Once the chopper is ready, we take the flour tortillas and pass them through the comal to heat them a little. We added in the center of each tortilla 3 tablespoons of the minced stew, we form a beast or package, wrapping the filling. We hold with sticks if necessary, as the photos show.
Trick: The comal is a utensil that is used in Mexico as an iron, if we do not have one, we can use a pan.
7. On the other hand, we place the remaining oil in a pan and wait a few minutes until it is very hot. When it is, we place the Mexican chimichangas in the oil so that they cold. In this step, we must be careful that the chimichanga is not burned, since the flour tortilla is fried very fast. Once the flour tortilla is brown on the two sides of the beast, we remove them from hot oil and reserve them.
8. And ready! We have delicious original Mexican chimichangas, we can share them with everyone, you will see that everyones heart will be stolen. Enjoy them!
