skirt steak chimichangas

How To Make skirt steak chimichangas

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  1

  I use tenderized skirt streak but you don't have to. Cut meat into thin strips.
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  2

  Cut across thin strips to make small cubes
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  3

  Put meat in a bowl and add Valentina, onion powder, chili powder, 1/3 C of cilantro verde sauce, salt and black pepper
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  4

  Mix up well and set aside
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  5

  thinly julienne jalapenos and cut strips in half
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  6

  Mix jalapenos and onions together and sautee in olive oil in skillet (I use cast iron) until they start to brown...take out of pan and set aside
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  7

  Put meat into same skillet and cook...
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  8

  Keep cooking meat until all of the juices reduce
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  9

  Remove from skillet and put into a bowl... add 1 C of the shredded cheese, butter (makes it richer) and the onions and jalapenos... mix well
• 10

  You can warm tortillas in a damp paper towel for 15-30 seconds in a microwave to make more flexible
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  11

  Put 1/3 C of the meat filling in the center of tortilla
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  12

  Fold two sides of tortilla in
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  13

  Fold bottom of tortilla up
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  14

  Roll the tortilla up making sure all is tucked in nicely... set aside chimichanga fold side down to hold
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  15

  Heat canola oil in pan about 1/2 inch deep and place chimichanga fold side down... once it browns it will not unfold...
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  16

  Flip after about 2 minutes or when browned to brown other side... remember your filling is already cooked so you only need to brown the outside
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  17

  Pour the cilantro verde sauce into the iron skillet where you cooked your meat last... stir on low heat
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  18

  Pour verde over chimichanga
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  19

  Top with shredded cheese
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  20

  Top more with shredded lettuce, cilantro, green onion, your favorite salsa and sour cream.
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  21

  You can substitute the jalapenos with serrano peppers for a hotter version or use plain green bell peppers for a milder version... add toppings of your choice... more or less...make it "your way" Enjoy!!!
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