Recipe

Chimichangas With Lime Refried Beans Recipe

	Ron1 / All my dishes 1 year, 1 month ago All the flavors one could ask for in one presentation. Prep:60m Cook:60m Servings:12	Ron1
	restaurant style

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Ingredients

1 package fresh 12 10” flour tortillas (at room temperature)

1 ½ pound ground beef

2 tablespoons olive oil

1/8 cup diced red and/or green bell pepper

¾ cup diced yellow or white onion

2 large cloves garlic minced

1 tablespoon chopped jalapeño (optional)

Seasonings

Canola Oil

1 8oz can tomatoe sauce

½ cup salsa or tomitilla sauce (I prefer tomitilla)

Stuffing Condiments:

Diced green onions

Diced tomatoes

Shredded jack cheese

Torn leaf lettuce

Sliced avacodo with lemon juice

Sauces of choice

Refried Beans

2 cups Pinto Beans

1 medium onion diced

1 jalapeño diced (optional to scrape white pith out before to reduce heat level)

1 packet Fajita or Taco Seasoning

1 large lime

1 can condensed chicken broth (optional)

Directions

Sauté ground beef in skillet on medium low heat until crumbled and fully cooked. Drain fat. Place ground beef in mixing bowl. Pour olive oil in skillet and sauté bell pepper on medium heat until soft, add onions and sauté until lucid, add garlic and sauté another minute more until flavors meld. Pour into ground beef mixture. Season with choice of spices (salt, red pepper flakes, chili powder, etc.) and mix. Set aside.

In a 12” baking dish, mix tomatoe sauce and salsa or tomitilla sauce. Set aside.

On stove top, heat to low medium 12” flat heavy skillet. Place tortilla in skillet and warm on both sides just until pliable (do not overcook so that tortilla becomes dry and hard). Remove and place heated tortilla on flat structure. Place another tortilla in skillet to heat. Fill heated tortilla with ¾ cup meat mixture in mid section and spread until @ 1” from edge. Fold tortilla over (half moon) and secure with 3 rounded toothpicks (1 in top and 2 at both edges). Continue process until meat mixture or tortillas depleted.

Pour canola oil in 12” skillet until ¼” depth. Heat to medium high until oil is at low frying stage (do not place tortilla in oil beforehand to avoid soaking of oil). Using a prong, place meat filled tortilla in oil and fry until golden brown on both sides. I use the prong to tap down the edges of the tortilla to avoid curling and even browning. Pick up with prong and rotate tortilla to drain oil. After draining oil, place tortilla in tomatoe sauce/tomitilla mixture and use basting brush to help coat both sides quickly (don’t prolong process for tortillas can get soggy). Place on flat structure and immediately remove tooth picks (I use a butter knife). I only fry one tortilla at the onset to make certain the oil heat is at the right level. Thereafter, I fry 2 at the same time placing rounded backs of tortillas against one another for a quicker process. Allow guests to open their hot tortilla and fill with condiments and sauces of choice.

Lime Refried Beans

Place pinto beans in large bowl and add plenty of water to soak over night. Drain and rinse. Transfer beans to pot with lid and add enough liquid (water and/or combination of chicken broth) to completely cover. Add seasoning, onion, and optional jalapeño. Bring to a boil and cover. Reduce heat to simmer. Simmer approximately 1 hour until beans are soft. Remove cover and continue simmering until liquid evaporates down to thick consistency with beans.

Pour beans into food processor or blender. Add juice of squeezed lime. Pulse until beans are to desired consistency. Allow the beans to cool and then refrigerate for at least 12 hours for the flavors (especially lime) to meld. Reheat on low level before serving.

Note: If you have any leftover tortillas, one can fill with beans (add choice of condiments) and fold/fry burito style and dip in same tomatoe sauce as chimicangas.

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