2010 was filled with exciting
changes and lots of 'changas, chimichangas that is. The connection between the two is loose, but given the arrival of the much anticipated 2011, I feel it necessary to make. In Tucson we discovered the world's largest
chimichanga (larger than a grown man's head), and at home we discovered the deliciousness of slow-cooking and custom-seasoning our own chimi fillings. It's easier than one might think, and even more flavorful than your wildest dreams. srsly. Also, with an actual slow-cooker, as opposed to a cast-iron pot and a stove, you can set it and forget it during the work day. such is called convenient deliciousness. Anywhoozy, here's the steps and ingreds.
chimichangas. Food styling by a one Mr. Daniel Hatch.
hiking in the wintry deserts of Tucson.
BEEF CHIMICHANGAS
For the beef:
1 can Rotel tomatoes
1 large onion diced
6 cloves garlic, chopped or whole
1 cup fresh cilantro chopped
2 Mexican beers
2 dried Pasilla peppers
1-2 lb. beef roast
1 tbsp. cumin
1 tbsp. salt
1 tbsp. oregano
Add all ingredients to a large soup pot, stir to cover meat with liquids and seasonings. Cover and cook on medium-medium/low heat for 4-6 hours. The meat is when it begins to fall apart. Once it's done, separate the meat from the cooking liquids and shred the beef. Reserve the cooking liquid (you can cook your rice in this liquid for a side dish).
For the 'changas, fill your favorite flour tortilla with shredded beef and cheese. Fold tortillas, and fry on either side in hot veg. or canola oil, on medium heat, about 3 minutes per side. Serve with sour cream and guacamole.
