Ingredients
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10 - 12
-
6
-
2
-
1/4
-
1
-
2
-
1
-
1
-
1/2
-
1/2
-
-
-
-
-
Directions
Baked Baja Beef Chimichangas, This is an authentic 40 year-old recipe, and the filling will not taste the same as fast food style chimichangas. The only thing Americanized here is that the chimichangas are baked instead of fried. Caution: If you use leanest ground beef, the filling will seem dry. Serve lots of lettuce, tomatoes and other garnishes listed below with each chimichanga – they are important to this dish’s all around flavors and textures., We live in Texas so I added a little bit of the local flavors to the meat mixture – chili powder and paprika. We are very blessed to have an HEB grocery store that makes the best flour tortillas. I added some pinto beans that I had made earlier in the week, slivered fresh jalapenos slightly sauteed and cheese in addition to the meat mixture before wrapping up these little beauties. Drizzled with a little enchilada sauce after baking and served with sliced tomatoes and avocado. Very good in deed :, Very good and easy. I did have to bake them for 12 min. to get light brown. Loved them with all the extras.
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Steps
|
1
Done
|
Wrap Tortillas in Foil and Warm in a 300* Oven While Making the Filling. |
|
2
Done
|
Brown Ground Beef and Drain. |
|
3
Done
|
Mix in Vinegar and Seasonings to the Drained Meat, but Do not Cook the Mixture Further. |
|
4
Done
|
Remove Tortillas from Oven and Increase Oven Temperature to 500*. |
|
5
Done
|
Brush Each Side of Tortilla With Melted Butter. |
|
6
Done
|
Spoon About 1/4 Cup Ground Beef Filling Onto Center of Each Buttered Tortilla. |
|
7
Done
|
Fold in Sides, Then Roll Up Tortilla from the Bottom. |
|
8
Done
|
Place Seam-Side Down on a Foil-Lined and Rimmed Baking Sheet. |
|
9
Done
|
Bake at 500* For 8-10 Minutes, Until Golden Brown. |
|
10
Done
|
Serve on a Large Bed of Shredded Lettuce and Chopped Tomatoes. |
