Chimichangas With Green Chili Sauce

Indulge in the rich and comforting flavors of Chimichangas With Green Chili Sauce, a classic Tex-Mex delight that promises to tantalize your taste buds. This recipe combines tender boiled beef, aromatic spices, and a zesty green chili sauce to create a culinary masterpiece that’s sure to become a family favorite. With its hearty filling encased in crisp, golden tortillas and topped with a vibrant green chili sauce and creamy guacamole, each bite is a symphony of flavors and textures.

Prepare to embark on a culinary adventure as you follow the step-by-step instructions to create this delicious dish. From boiling the beef to crafting the perfect green chili sauce and guacamole, every element of this recipe is thoughtfully designed to deliver an unforgettable dining experience. Whether you’re hosting a festive gathering or simply craving a comforting meal, Chimichangas With Green Chili Sauce is sure to satisfy your cravings and leave you coming back for more.

So roll up your sleeves, gather your ingredients, and get ready to delight your senses with this mouthwatering recipe that celebrates the vibrant flavors of Tex-Mex cuisine. Let’s dive in and discover how to make Chimichangas With Green Chili Sauce that will impress even the most discerning palates.

Chimichangas With Green Chili Sauce

Ingredients

Boiled Beef

Beef tenderloin or eye of round – 4 pounds

Onion – 1 large, roughly chopped

Celery Stalks – 2, roughly chopped

Carrot – 1, roughly chopped

Water – 1 gallon

Beef Filling

Lard – 5 tablespoons

Boiled beef – (above)

Reserved Beef Stock – 1-1/4 cups

Garlic Cloves – 2, peeled and minced

Freshly ground black pepper – 1/2 teaspoon

Dried Basil – 1/4 teaspoon

Dried Oregano – 1/4 teaspoon

Ground Cumin – 1/2 teaspoon

Salt to taste

Green Bell Pepper – 1, seeded, deribbed, and diced

Onion – 1 medium, peeled and diced

Green Onions – 6, trimmed and sliced

Mild green chilies (poblano or Anaheim) – 2, seeded and diced

Tomatoes – 5, seeded and diced

Flour tortillas – six, 14-inch

Vegetable Oil – 6 cups, for deep-frying

Green Chili Sauce (recipe below)

Guacamole (recipe below)

Tomato – 1, seeded and diced

Green Onions – 3 tablespoons, white part only, chopped

Monterey Jack cheese – 1/2 cup, grated

Cheddar Cheese – 1/2 cup, grated

Cilantro Leaves – 6

Instructions

To prepare the boiled beef: Place the boiled beef ingredients in a stockpot and bring to a boil, skimming any foam that rises to the surface. Lower the heat and simmer, uncovered, for 3 hours.

Remove the beef and allow to sit until cool enough to handle. Reserve 1-1/4 cup of the stock for use later in this recipe, and freeze the rest for future use. Shred the beef.

To make the filling: Melt 3 tablespoons of the lard in a large saute pan or skillet and add the meat, beef stock, and spices. Simmer for 15 minutes to reduce.

While the meat is simmering, heat the remaining lard in another saute pan or skillet and saute the vegetables for 5 minutes; they should remain firm. Add the vegetables to the meat mixture and simmer an additional 5 minutes.

To make the chimichangas: Spread the tortillas on a work surface. Place a scoop of the meat mixture in the center of each tortilla. Roll it like an egg roll: Bring the bottom of the tortilla up over the filling, tuck in both sides, then roll up. Secure with toothpicks.

Heat the oil to 375 F in a deep, heavy pan. Add the rolls, not crowding them in the pan. Holding them submerged in the oil with tongs, fry until golden brown. Remove with the tongs and drain on paper towels.

To serve: Place a chimichanga on each plate. Surround with dollops of chili sauce and guacamole. Sprinkle with the other garnishes. Top each with a cilantro leaf.

Green Chili Sauce

Makes 2 quarts

2 quarts beef stock

1-1/2 yellow bell peppers, seeded and chopped

6 green onions, chopped

1 medium yellow onion, peeled and chopped

1 pound mild green chilies, such as Anaheim or poblano, roasted, seeded, and cut into thin strips

2 green bell peppers, seeded and chopped

1/4 teaspoon dried oregano

2 garlic cloves, peeled and minced

1 tablespoon salt

3 tomatoes, peeled, seeded, and chopped

3/4 cup lard

3/4 cup unbleached all-purpose flour

Instructions:

Bring the stock to a boil and add all the ingredients except the lard and flour.

Simmer the sauce, uncovered, for 1 hour, stirring occasionally.

Melt the lard in a skillet over medium heat and, when hot, whisk in the flour, a few tablespoons at a time (you are making a roux).

Stir the roux until it reaches an almond color, then whisk it into the sauce.

Let the sauce simmer for a few minutes to thicken.

The sauce can be kept refrigerated for up to 5 days, and will keep in the freezer for up to 3 months.

Guacamole

Serves 8

5 ripe avocados

1 small red onion, peeled and finely diced

2 jalapeno chilies, seeded, deribbed, and finely diced

1/2 cup cilantro leaves

1/4 teaspoon freshly ground white pepper

1/2 to 1 teaspoon salt

2 tablespoons fresh lime juice, or to taste

Instructions:

Halve the avocados and remove the pits.

Cut into quarters and peel, then cut into chunks.

Place the avocado in a bowl with the red onion and jalapeno chilies and, using a table fork, mash the mixture together, leaving some of the avocado in chunks.

Add the cilantro, pepper, and salt to the mixture along with the lime juice.

Mix well.

All dishes made with avocado will darken when exposed to air.

You can make this dish up to 8 hours in advance if you push a piece of plastic wrap directly onto the surface, then store it in the refrigerator.

Notes:

Boiled Beef Preparation: Boiling the beef with aromatic vegetables for several hours infuses it with rich flavors, creating a tender and flavorful base for the chimichanga filling. Reserve some of the beef stock for later use in the recipe.

Filling Preparation: The beef filling is enhanced with a blend of spices and sautéed vegetables, including green bell peppers, onions, and mild green chilies, adding depth and complexity to the dish. Simmering the filling allows the flavors to meld together, resulting in a savory and satisfying mixture.

Assembly: Rolling the meat mixture in large flour tortillas and securing them with toothpicks creates the classic chimichanga shape. Deep-frying the chimichangas until golden brown and crispy adds a delicious crunch to contrast with the tender filling.

Green Chili Sauce: This zesty sauce is made from scratch using beef stock, roasted green chilies, bell peppers, onions, and tomatoes. The addition of a roux thickens the sauce to a velvety consistency, perfect for drizzling over the chimichangas.

Guacamole: A creamy and flavorful guacamole made from ripe avocados, diced onions, jalapenos, cilantro, lime juice, and seasonings complements the chimichangas beautifully, adding a refreshing and vibrant element to the dish.

Make-Ahead Option: The guacamole can be prepared up to 8 hours in advance, making it a convenient option for entertaining or meal prep.

Nutrition Information:

Frequently Asked Questions:

Can I use store-bought beef stock instead of making my own?

Yes, you can use store-bought beef stock as a time-saving option.

However, homemade stock typically provides richer flavor.

Can I substitute canned green chilies for fresh ones in the green chili sauce?

While fresh mild green chilies are recommended for optimal flavor, you can use canned green chilies as a substitute.

Adjust the quantity based on your preference for heat.

How can I prevent the chimichangas from unraveling during frying?

To prevent the chimichangas from unraveling, secure them with toothpicks after rolling them up.

Make sure to remove the toothpicks before serving.

Can I bake the chimichangas instead of frying them?

Yes, you can bake the chimichangas for a healthier option.

Place them on a baking sheet lined with parchment paper and bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until golden brown.

Can I freeze the green chili sauce for later use?

Yes, you can freeze the green chili sauce for up to 3 months.

Allow it to cool completely, then transfer it to airtight containers or freezer bags.

Thaw in the refrigerator before reheating and serving.

Can I use store-bought beef stock instead of making my own for the green chili sauce?

Yes, store-bought beef stock can be used as a convenient alternative. However, homemade stock can enhance the flavor of the sauce.

How long does it take to simmer the green chili sauce?

The green chili sauce should simmer for about 1 hour to allow the flavors to meld and develop.

Can I bake the chimichangas instead of deep-frying them?

Yes, you can bake the chimichangas for a healthier option.

Place them on a baking sheet lined with parchment paper and bake in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until golden brown.

Can I freeze the green chili sauce for later use?

Yes, the green chili sauce can be frozen for up to 3 months.

Allow it to cool completely before transferring it to freezer-safe containers or bags.

How can I prevent the guacamole from turning brown?

To prevent guacamole from browning, place a piece of plastic wrap directly onto the surface of the guacamole before refrigerating.

This helps minimize exposure to air, which causes browning.

What is the best way to shred the boiled beef?

Once cooled, you can use forks or your hands to shred the boiled beef into smaller pieces suitable for the filling.

Can I substitute vegetable oil for lard in the beef filling?

Yes, you can use vegetable oil as a substitute for lard if preferred.

However, lard adds a unique flavor to the filling.

How do I know when the oil is hot enough for frying the chimichangas?

You can test the oil’s readiness by dropping a small piece of tortilla into the oil; if it sizzles and floats to the surface, the oil is hot enough.

Can I omit or reduce the amount of lard in the green chili sauce?

While lard contributes to the richness of the sauce, you can reduce the amount or substitute with vegetable oil for a lighter option.

Can I prepare the guacamole in advance?

Yes, you can prepare the guacamole up to 8 hours in advance by covering it with plastic wrap directly onto the surface to prevent browning, then storing it in the refrigerator.