Chimichanga Alamo

Name: Chimichanga Alamo
Ingredients: FOR THE CILANTRO-AVOCADO CREAM SAUCE 1 cup chopped fresh cilantro; 2 avocados, pitted and mashed; 1 cup sour cream; 2 tablespoons fresh lime juice; Kosher salt FOR THE BEEF FILLING; 1 tablespoon vegetable or olive oil; 1 cup finely chopped Vidalia or sweet onions; 1 teaspoon kosher salt; Freshly ground black pepper; 1 teaspoon ground cumin; 3 or 4 sprigs fresh thyme, leaves stripped and chopped; 2 garlic cloves, grated on a rasp or finely minced; 1 pound ground beef chuck (80% meat, 20% fat); FOR THE CHIMICHANGAS 4 10-inch flour tortillas; 1 15.5-ounce can refried black beans; Vegetable oil FOR THE TOPPING; 1 cup shredded Cheddar cheese; 1 cup shredded pepper Jack cheese; 1 head iceberg lettuce, shredded; 4 Roma tomatoes, seeded and chopped; 8 to 12 pickled jalapeño slices; 4 radishes, thinly sliced

Chimichanga Alamo was pinched from <a href="http://www.tastebook.com/recipes/4047482-Chimichanga-Alamo" target="_blank">www.tastebook.com.</a>

"Tex-Mex cooking is one of my favorite types of comfort food, with the chimichanga being one of the great creations of the blended cultures. Basically, it’s a burrito on steroids, can I say that? The chimichanga is a beefed-up, pumped-up version of a burrito. It was 1989 in San Antonio, Texas, when I had my first burrito deep-fried and topped with a salad of sorts. The burrito gets more texture from the golden-fried flour tortilla wrap and even more from the crisp iceberg lettuce mounded on top. I covet the crunch in the layers of tucks and folds at each end, sometimes cutting them off and saving them both for last as I plow through the meaty center. Tips: Use this technique to make a breakfast or brunch chimichanga filled with black beans, scrambled eggs, cheese, and cooked sausage; make smaller versions of this for kids using 6-inch soft taco shells...."

INGREDIENTS

•

FOR THE CILANTRO-AVOCADO CREAM SAUCE 1 cup chopped fresh cilantro

•

2 avocados, pitted and mashed

•

1 cup sour cream

•

2 tablespoons fresh lime juice

•

Kosher salt FOR THE BEEF FILLING

•

1 tablespoon vegetable or olive oil

•

1 cup finely chopped Vidalia or sweet onions

•

1 teaspoon kosher salt

•

Freshly ground black pepper

•

1 teaspoon ground cumin

•

3 or 4 sprigs fresh thyme, leaves stripped and chopped

•

2 garlic cloves, grated on a rasp or finely minced

•

1 pound ground beef chuck (80% meat, 20% fat)

•

FOR THE CHIMICHANGAS 4 10-inch flour tortillas

•

1 15.5-ounce can refried black beans

•

Vegetable oil FOR THE TOPPING

•

1 cup shredded Cheddar cheese

•

1 cup shredded pepper Jack cheese

•

1 head iceberg lettuce, shredded

•

4 Roma tomatoes, seeded and chopped

•

8 to 12 pickled jalapeño slices

•

4 radishes, thinly sliced

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes