My Recipes


User: nnss

Yield: 4 servings

Categories: mexican, vegetables, meats

amount unit name
almond red sauce *
jalepeno cream sauce *
1 LB ground beef
1/4 C onion finely chopped, 1 sm.
1 clove garlic finely chopped
1/4 C almonds slivered
1/4 C raisins
1 TB red wine vinegar
1 TS red chiles ground
1/2 TS salt
1/4 TS cinnamon ground
1/8 TS cloves ground
4 OZ green chiles chopped, 1 can
1 C tomato chopped, 1 medium
8 flour tortillas **
1 egg large, beaten
2 TB margarine or buttersoftened


* See Sowest2. ** Tortillas should be 10-inches in diameter and be
warmed. Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve.
Cook and stir ground beef, onion and garlic in 10-inch skillet over
medium heat until beef is brown; drain. Stir in remaining ingredients
except tortillas, egg and margarine. Heat to boiling; reduce heat.
Simmer uncovered for 20 minutes; stir occasionally. Heat oven to 500
Degrees F. Spoon about 1/2 cup of beef mixture onto the center of
each tortilla. Fold one end of th tortilla up about 1 inch over the
beef mixture; fold right and lift sides over folded end, overlapping.
Fold remaining end down; brush edges with egg to seal brush each
chimichanga with margarine. Place seam sides down in ingreased jelly
roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until tortillas begin to
brown and filling is hot, 8 to 10 minutes. Serve with Almond Red
Sauce and Jalepeno Cream Sauce. FRIED CHIMICHANGAS: Omit 2 T Butter
Or Margarine. Heat vegetable oil (about 1 inch) to 365 degrees F.
Fry chimichangas 2 to 3 at a time in hot oil, turning once, until
golden brown, 3 to 4 minutes. Keep warm in 300 degree F Oven.