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.
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.