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Ingredients
- lard or possibly shortening
- 2 lb beef for stew, cut into 1-inch chunks
- 1 lrg onion, diced
- 1 clv garlic, chopped water salt
- 1 x 20-oz package flour tortillas
- 1 x 15 1/2 -oz can refried beans
- 1 x 4-oz can minced green chilies, liquid removed salad oil for frying bottled red table sauce
Directions
- ABOUT 3 Hrs BEFORE SERVING:In 3-qt saucepan over medium-high heat, in 2 Tbsp. warm lard or possibly shortening, cook beef for stew, onion and garlic till beef is well browned, stirring occasionally. Stir in 1 c. water and 1 tsp. salt; heat to boiling.
- Reduce heat to low; cover and simmer till meat is tender, about 1 1/2 hrs, stirring occasionally.
- About 5 min before mat is done, in 1-qt saucepan over low heat, heat refried beans. When meat is done, with two forks, pull meat to shreds. Add in chilies. Increase heat to medium; cook mix till all liquid has evaporated, about 5 min. Spread about 2 Tbsp. refried beans on each tortilla; top beans with about 1/4 c. meat mix in lengthwise strip. Fold left and right sides of each tortilla over mix, and then fold both ends under to create a package.
- In 12-inch skillet over medium heat, heat 1/2-inch salad oil to 375 F. Fry tortilla pkgs. folded-side down, two at a time, about 1 minute or possibly till golden brown. Turn and fry about 1 minute longer. Remove to paper towels to drain; keep hot. Serve Chimichangas with red table sauce.
- Makes 10 main-dish servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 10 servings | |
| Calories 442 | |
| Calories from Fat 146 | 33% |
| Total Fat 16.38g | 20% |
| Saturated Fat 6.0g | 24% |
| Trans Fat 0.01g | |
| Cholesterol 53mg | 18% |
| Sodium 249mg | 10% |
| Potassium 601mg | 17% |
| Total Carbs 51.87g | 14% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.06g | 1% |
| Protein 22.88g | 37% |
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