| Category: | Baking | |
| Style: | Mexican | |
| Servings: | Six |
Description:
Arizona-Sonoran cuisine is considered the "soul food" of Arizona. Non-Arizonans mistakenly refer to this style of food as "Tex-Mex," which is just downright offensive.
El Charro Cafe, the oldest Mexican restaurant in Tucson has a family legend that says that Monica Flin, who started the restaurant in 1922, cussed in the kitchen when a burrito flipped into the deep fryer. Because young nieces and nephews were in the kitchen with her, she changed the swear word to "chimichanga," the Spanish equivalent of "thingamagig." The customer loved it and it became El Charro's signature dish, although Macayo's, another restaurant in Phoenix and later Las Vegas, has tried to claim that they came up with it.
Ingredients:
6 (12- to 14-inch) flour tortillas
1 pound ground beef
1 medium onion, chopped
1/2 cup red chile sauce or enchilada sauce
Salt and black pepper to taste
Vegetable oil
2 cups shredded Cheddar cheese
2 cups shredded iceberg lettuce
2 cups chopped green onions
Chopped tomatoes (optional)
Guacamole (optional)
Sliced black olives (optional)
Directions:
Preheat oven to 350 degrees F. Warp stacked tortillas in aluminum foil, and heat in oven 15 minutes or until hot. To microwave, wrap a stack of tortillas lightly in paper towels and warm on high for 6 or 7 seconds per tortilla.
In a large frying pan over medium-high heat, brown beef; drain, leaving beef in the pan. Add onion, chile or enchilada sauce, salt, and pepper; cook 2 to 3 minutes or until onions are transparent.
In the center of each warm tortilla, spoon 1/6 of meat filling. Fold tortilla, tucking in the ends to make a secure fat tube, and fasten with wooden toothpicks. NOTE: Assemble only 2 or 3 at a time, as the tortilla will absorb liquid from the sauce.
In a large pot or deep fryer over medium heat, add at least 4 inches of vegetable oil. Heat oil to 375 to 400 degrees F. Fry the chimichangas, 1 or 2 at a time, 3 minutes or until golden brown. Remove from oil, drain and place on serving plates. Top with Cheddar cheese, lettuce, green onions, and any optional ingredients that you prefer.
Arizona-Sonoran cuisine is considered the "soul food" of Arizona. Non-Arizonans mistakenly refer to this style of food as "Tex-Mex," which is just downright offensive.
El Charro Cafe, the oldest Mexican restaurant in Tucson has a family legend that says that Monica Flin, who started the restaurant in 1922, cussed in the kitchen when a burrito flipped into the deep fryer. Because young nieces and nephews were in the kitchen with her, she changed the swear word to "chimichanga," the Spanish equivalent of "thingamagig." The customer loved it and it became El Charro's signature dish, although Macayo's, another restaurant in Phoenix and later Las Vegas, has tried to claim that they came up with it.
Ingredients:
6 (12- to 14-inch) flour tortillas
1 pound ground beef
1 medium onion, chopped
1/2 cup red chile sauce or enchilada sauce
Salt and black pepper to taste
Vegetable oil
2 cups shredded Cheddar cheese
2 cups shredded iceberg lettuce
2 cups chopped green onions
Chopped tomatoes (optional)
Guacamole (optional)
Sliced black olives (optional)
Directions:
Preheat oven to 350 degrees F. Warp stacked tortillas in aluminum foil, and heat in oven 15 minutes or until hot. To microwave, wrap a stack of tortillas lightly in paper towels and warm on high for 6 or 7 seconds per tortilla.
In a large frying pan over medium-high heat, brown beef; drain, leaving beef in the pan. Add onion, chile or enchilada sauce, salt, and pepper; cook 2 to 3 minutes or until onions are transparent.
In the center of each warm tortilla, spoon 1/6 of meat filling. Fold tortilla, tucking in the ends to make a secure fat tube, and fasten with wooden toothpicks. NOTE: Assemble only 2 or 3 at a time, as the tortilla will absorb liquid from the sauce.
In a large pot or deep fryer over medium heat, add at least 4 inches of vegetable oil. Heat oil to 375 to 400 degrees F. Fry the chimichangas, 1 or 2 at a time, 3 minutes or until golden brown. Remove from oil, drain and place on serving plates. Top with Cheddar cheese, lettuce, green onions, and any optional ingredients that you prefer.
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