Thursday, April 21, 2011

Freezer Meals: Chimichangas Tutorial

My Mother and I really enjoy this little restaurant called Fiesta Guadalajara here in town. They have such yummy food. Our most favorite dish is their Chimichangas. They are so so good! So I decided I needed to figure out how they did it and save some money by making my own. And that is just what I did. So here is my version of Chimichangas!
First, place you FROZEN roast into your crockpot for about 6 hours on low. Why I love this can be a frozen roast. You don't have to remember to thaw anything.
Once it is done you'll know because it will shred very easily.
Put your shredded beef back into the crockpot and add...
Green Chilies!! I use the entire can, some people think it is too hot, but I think it is perfect. You could do jalapeƱos to if you felt inclined.
Then add some tomatoes and some onions.
Heat your oil in a skillet on the stovetop. Meanwhile, add your meat mixture to your tortillas and roll them up tightly.
Put them in the skillet.
And Voila!! Chimichangas. I love this recipe because you can freeze it!!! I will make 20 or so of them and then freeze them in ziploc bags. My husband can then take them for lunch or I can pull out a few for dinner tonight, next week, next month. And I think they are so delicious!! You'll love them too!

1 Small Roast
1 Can Green Chillies
2 tomatoes, chopped
3-4 scallions, chopped
flour tortillas

Cook roast in crock-pot for 6-8 hours. Add green chillies the last 30 minutes. Make sure meat falls apart on its own.
Cool and shred beef. Add back into crock-pot with tomatoes and scallions. Place in flour tortillas and roll up. Drop into hot oil on a skillet until golden brown. Drain.
Top with sour cream, salsa, and guacamole. Serve with shredded lettuce, cheese, rice and beans.


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