Mexican Food Recipes
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Hearty Beef and Chicken Chimichanga Recipe
Beef and chicken are combined with chilies, onion, two kinds of cheese, herbs, spices and more in the following chicken and ground beef chimichanga recipe. Lard is used for frying the ground beef because it is a traditional Mexican ingredient, but feel free to substitute vegetable oil if you prefer. Also, you can add more or less chili powder and cayenne pepper if you prefer a more spicy, or less spicy, result.
These chimichangas are full flavored and if you have enjoyed a beef and chicken chimichanga recipe in a Mexican restaurant, you will be delighted how easy it is to make the exact same dish yourself at home. Chimichangas are quintessentially Mexican and their crunchy fried exterior complements their soft, juicy filling perfectly. This is a dish of contrasts and you will enjoy the blend of flavors in every bite.
If you want to know what to serve a baked chicken chimichanga or fried chicken chimichanga recipe with, what about some salad made with lettuce, cucumber and tomatoes, as well as a dollop of sour cream? This would be good with the chili flavor of the chimichanga recipe. Some tomato salsa is another idea, or you could serve the chimichangas with Spanish rice and guacamole, to make a more complete meal.
Ground Beef Chimichanga Recipe with Chicken
Ingredients -
2 lbs ground beef
2 tablespoons lard
1 teaspoon minced fresh garlic
½ cup water
7 oz can diced green chili peppers, drained
1 chopped cooked chicken breast
2 tablespoons minced onion
½ lb grated Monterey Jack cheese
½ lb grated Longhorn cheese
12 flour tortillas
¾ tablespoon fresh cilantro
¼ teaspoon dried Mexican oregano
¾ teaspoon ground cumin
15 oz can stewed tomatoes in juice
⅓ teaspoon ground red pepper
1 tablespoon chili powder
½ tablespoon cayenne pepper
Garlic salt and black pepper, to taste
Oil, for deep frying
Preparation:
Brown the meat in the lard in a skillet, then stir in the tomatoes, chili powder, cayenne pepper, chilies, tomatoes, garlic, onion, oregano, cumin and red pepper.
Cook for 20 minutes, adding the water if the mixture dries out too much.
Stir in the chicken and cilantro.
Taste and add more chili powder and cayenne if it is not spicy enough.
Divide the Longhorn cheese between the tortillas, and then divide the meat mixture between them.
Add the Monterey Jack cheese and season with the garlic salt and black pepper.
Fold the tortillas up on every side to make envelope shapes and secure then with toothpicks.
Deep fry in an inch of oil until they are golden brown, then drain on paper towels.
(Makes 12)
Photo Description:
This ground beef and chicken chimichanga recipe uses medium size flour tortillas, so you can serve each person one as an appetizer or two as a main dish. Serve these delicious chicken and ground beef chimichangas with salad, rice, sour cream, salsa or anything else you fancy. Chimichangas are many people's favorite Mexican dish because they are crunchy on the outside and deliciously smooth and flavorful on the inside. There are all kinds of chimichanga recipes to choose from, including beef, chicken, pork, and vegetarian varieties, and making your own chimichangas is relatively quick and easy.
